Pork Country Ribs cooking suggestions

pdxRandy · 09-26-2009, 12:03 PM

Title says it all. I have 4.5# of boneless pork country ribs. Too be honest I don't know how to cook in the electric oven let alone in the WSM. Some help and suggestions? Please.

I am going to fill the rack space with JD fatties and if I have room some more pig candy.

I have a new found love for BLTs with fresh tomatoes from my garden and pig candy.

MOS95B · 09-26-2009, 12:10 PM

The Missus picks those up all the time. Very versatile chunks of pork. I've grilled them and smoked them.

In the middle of winter, when it's too friggin cold for a Texas boy like me to be outside that long, I sprinkle some rub on them and thrown them in the oven at 250-350 (depending on how much time I'm willing to spend) until tender. Almost passes as BBQ (better than Applebees for sure).

The Missus will sear them in a butter/olive oil mix until they're a bit crispy on the outside, and then finish in the oven, kind of like pork chops.

Markbb · 09-26-2009, 12:45 PM

All your ribs are is a cutup butt and they are really good on the smoker.....depending on the cookers temp determines your cooking time...I prefer a 275 temp for as long as in takes for a tender rib...

River City Smokehouse · 09-26-2009, 01:12 PM

When I do the country style ribs I grill them until they have color and then I throw them into the FEC100 and let them finish for around 2-3 hrs.

09-26-2009, 12:10 PM	#2
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	The Missus picks those up all the time. Very versatile chunks of pork. I've grilled them and smoked them. In the middle of winter, when it's too friggin cold for a Texas boy like me to be outside that long, I sprinkle some rub on them and thrown them in the oven at 250-350 (depending on how much time I'm willing to spend) until tender. Almost passes as BBQ (better than Applebees for sure). The Missus will sear them in a butter/olive oil mix until they're a bit crispy on the outside, and then finish in the oven, kind of like pork chops. __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

09-26-2009, 01:12 PM	#4
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	When I do the country style ribs I grill them until they have color and then I throw them into the FEC100 and let them finish for around 2-3 hrs. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

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09-26-2009, 12:45 PM	#3
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	All your ribs are is a cutup butt and they are really good on the smoker.....depending on the cookers temp determines your cooking time...I prefer a 275 temp for as long as in takes for a tender rib...