喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 09-03-2013, 10:33 AM   #1
Slewi
Knows what a fatty is.
 
Join Date: 08-26-12
Location: NE Pa
Default What am I supposed to do with this?

So I bought a big pack of pork which was marked as "ribs and chops". I just opened 'em up, got 8 chops and these big hunky ribs cut into sections. Is this what they mean by "country ribs"? How should I cook 'em? I was gonna do a little injection, rub 'em up and smoke 'em for a while. Any suggestions? Only ever had full racks before. Thanks brethren!
Attached Images
File Type: jpg image.jpg (46.1 KB, 226 views)
__________________
Weber 22.5 One Touch Silver
Slewi is offline   Reply With Quote


Old 09-03-2013, 10:39 AM   #2
daninnewjersey
Babbling Farker

 
daninnewjersey's Avatar
 
Join Date: 01-01-11
Location: Southern NJ
Default

I'd put a little olive oil on them, rub and smoke like 300. They will be good....really good....
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is online now   Reply With Quote


Old 09-03-2013, 10:41 AM   #3
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

Country ribs are typically pork butt, cut into strips.

I looks like you got the bones left over when you trim spareribs into the "St. Louis Cut".

Rub it, and stick it on your smoker, just like you were going to.

I marinate mine in "Oriental Chicken Salad Dressing" overnight, then smoke the next day.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is online now   Reply With Quote


Old 09-03-2013, 10:45 AM   #4
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

A little reverse sear at the end won't hurt
sliding_billy is online now   Reply With Quote


Old 09-03-2013, 11:08 AM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Those are Country back ribs the are from just behind the butt. Like a Lamb chop from a Pig, or a Beef Rib chop. Start 'em out at 250 and let them get some color & smoke bump it up to 275-300 until an IT of 140.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 09-03-2013, 11:22 AM   #6
Slewi
Knows what a fatty is.
 
Join Date: 08-26-12
Location: NE Pa
Default

Thanks, pards. Should I slice 'em in half? They're super thick.
__________________
Weber 22.5 One Touch Silver
Slewi is offline   Reply With Quote


Old 09-03-2013, 01:58 PM   #7
daninnewjersey
Babbling Farker

 
daninnewjersey's Avatar
 
Join Date: 01-01-11
Location: Southern NJ
Default

I'd cook them as is....will be kind of a combo roast and chop.
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is online now   Reply With Quote


Old 09-03-2013, 05:04 PM   #8
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Pack them in dry ice and send them to me! ! !
SmittyJonz is online now   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:48 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.
no new posts