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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-30-2013, 10:05 AM
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#1 |
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On the road to being a farker
Join Date: 06-19-12
Location: cypress, texas
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Smoking Boneless Country Pork Ribs
I was thinking of taking some country style pork ribs and cutting them into chunks, dusting them with sweet rub and then smoking in an open foil pan. Anybody ever tried this? I was thinking that you would end up with some candied pork poppers that would be amazing? Any suggestions? I don't have time to a do a shoulder this weekend and I want something to go along with my ribs.
Any tips or advice would be appreciated. |
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08-30-2013, 10:17 AM
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#2 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Most "Country Style" ribs I have seen are from Pork Butt cut into strips.
Here is a current thread doing what you are considering. He just started with a butt and cut it into chunks, then into cubes. Same result. http://www.bbq-brethren.com/forum/sh...d.php?t=169864 Good Eats!! TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-30-2013, 10:21 AM
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#3 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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If they look like the ones in the above post, I am sure they will be great.
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08-30-2013, 10:59 AM
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#4 |
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Is lookin for wood to cook with.
Join Date: 08-09-13
Location: Bloomingdale, IL
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I think your plan is a good one. The only thing that I would watch are the cook times. If you cut them up before you put them on the smoker, they will probably cook faster than if you left them whole and then cut them up.
I would also recommend putting a bit of apple juice in the pan toward the end of the cook time. I'd say last 45 minutes or so. That's what I'd do anyway. |
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08-30-2013, 11:11 AM
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#5 |
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somebody shut me the fark up.
 Join Date: 08-09-13
Location: Round Rock, TX
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I have done them while doing traditional ribs and I did a typical 3-2-1 with them and they turned out great! But I kept them whole so they weren't poppers, but just big ol' chunks of deliciousness.
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08-30-2013, 02:16 PM
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#6 |
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Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca
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Country style ribs...How I always do them...Season...Grill med/hot..Baste once they are done...caramelize them...they cook fast...no need to linger...my .02
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08-30-2013, 03:40 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
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