拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-29-2011, 11:44 AM   #1
jrd
Got Wood.
 
jrd's Avatar
 
Join Date: 01-05-10
Location: Racine, WI
Downloads: 0
Uploads: 0
Default Smoking Boneless Country Style Ribs - Need Advice

Hey all, as the title suggests I am going to be smoking some boneless Country Style Ribs this afternoon and I was just wondering how you all do yours? This is my first attemt at these.

Thanks!
John
__________________
Char Griller Smokin Pro w/side fire box Brinkmann Pro Series 4675 UDS Maverick ET-73 Member: KCBS

Last edited by jrd; 07-29-2011 at 12:03 PM..
jrd is offline   Reply With Quote


Unread 07-29-2011, 12:19 PM   #2
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Downloads: 5
Uploads: 0
Default

This is how I cooked them and they were good!

http://www.bbqpitboys.com/country_pork_ribs.html
__________________
Super fast Purple Thermapen
Shirley Fabrication Offset 24x60, Custom Reverse Flow 55 Gallon Drum Offset,
Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.
posey's_pork_pit is offline   Reply With Quote


Unread 07-29-2011, 02:15 PM   #3
jrd
Got Wood.
 
jrd's Avatar
 
Join Date: 01-05-10
Location: Racine, WI
Downloads: 0
Uploads: 0
Default

From the lack of responses I am guessing most of you don't smoke country style ribs. :)
__________________
Char Griller Smokin Pro w/side fire box Brinkmann Pro Series 4675 UDS Maverick ET-73 Member: KCBS
jrd is offline   Reply With Quote


Unread 07-29-2011, 02:20 PM   #4
AUradar
Full Fledged Farker
 
Join Date: 06-02-10
Location: NW Florida
Downloads: 0
Uploads: 0
Default

i usually get a but and cut them up myself, that way I can trim all the fat off. Then I usually grill them.
AUradar is offline   Reply With Quote


Unread 07-29-2011, 02:21 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Country Style Ribs are Pork Butt cut into strips.

We seldom do them, but when we do I grill them nice and slow.

They will smoke up fine also--just don't overcook them or they will become Pork Jerky.
You are not dealing with the "mass" of a butt.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 07-29-2011, 02:22 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

Just saw your post, I cook them all the time. Pretty straightforward for me. Just rub them up with a rub you like, put them on the kettle indirect at 250F and let them go until probe tender. It makes it in 2 to 3 hours depending on meat and temperature control.

I have also grilled them, I marinade them for 4 hours, then onto the grill, no rub necessary. I will glaze with some thinned BBQ sauce to finish.

Marinade can be really simple, something like a oil and vinegar salad dressing. Or make your own, like a light brine. I often will just throw a couple cups of water and 1/2 cup cider vinegar into a pot, bring up to a slow boil, add 5 or 6 cracked black peppercorns, 2 or 3 whole cloves, a bay leaf, couple tablespoons of salt and then let cool, or ice, add pork and let it sit for a few hours.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 07-29-2011, 02:22 PM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I rub them and smoke them at 275 or so, indirect the same as spares. Here, they are cut from a butt so they don't take as long as spares. I also try to buy the ones with good marbeling.

I go by how tender they are as to how long it takes but it is something in the three hour range.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 07-29-2011, 02:23 PM   #8
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

'cause they're not ribs but butt's cut into pieces... Last time I played with them was 15 years ago. I grilled them fairly slow, used some type of seasoning, and as best I recall put a little sauce on them in the last 5+- minutes.... They were ok. I dont really care for them.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Unread 07-29-2011, 02:44 PM   #9
Two Bears
Full Fledged Farker
 
Two Bears's Avatar
 
Join Date: 09-15-10
Location: Minnesota
Downloads: 0
Uploads: 0
Default

I smoke them at a higher temp - 300 to 350 on a reverse flow, they get done pretty fast and are awesome. Let us know how they turn out for you.

Country style ribs are cuts from the end of the loin, worked in a packing plant and the loin department trimmed loins and the end with all of the fatty meat was cut for the country style ribs.
__________________
http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build
Two Bears is offline   Reply With Quote


Unread 07-29-2011, 03:22 PM   #10
jrd
Got Wood.
 
jrd's Avatar
 
Join Date: 01-05-10
Location: Racine, WI
Downloads: 0
Uploads: 0
Default

Thanks for that info guys! I truly appreciate it!

John
__________________
Char Griller Smokin Pro w/side fire box Brinkmann Pro Series 4675 UDS Maverick ET-73 Member: KCBS
jrd is offline   Reply With Quote


Unread 07-29-2011, 03:51 PM   #11
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

Yup not a fan. Basically u can treat them like a pork chop. Grill them and don't over cook.
Skidder is offline   Reply With Quote


Unread 07-29-2011, 05:14 PM   #12
ezmuny13
On the road to being a farker
 
ezmuny13's Avatar
 
Join Date: 05-18-08
Location: tn
Downloads: 0
Uploads: 0
Default

love the video,i'm gonna borrow that idea
ezmuny13 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Kalbi: Fire Grilled Korean Style Boneless Short Ribs Moose Q-talk 23 01-19-2011 06:29 PM
Country Style Ribs Brew Crew Q-talk 15 02-15-2010 08:44 AM
Country Style Ribs topjimmy Q-talk 4 11-02-2008 04:50 PM
Boneless country style beef chuck ribs? BigAl Q-talk 33 09-25-2008 10:45 PM
Country style ribs help Brian in Maine Q-talk 3 05-25-2008 07:56 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:50 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.