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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.


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Unread 06-12-2006, 08:11 PM   #1
jpw23
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Default Question about tenderness

last Sunday's cook went very well....did a bunch of country style ribs and they were good....just not as tender as I had hoped. Spent nearly 8 hours in the smoker @ 225-275 degrees....did however finish on the grill to get a little char on the sauce......could this have been where I went wrong?
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Unread 06-12-2006, 09:44 PM   #2
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jpw, country ribs are just pork butts, what was your internal temp?
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Unread 06-12-2006, 09:50 PM   #3
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JGH is righ.. all ya had there was a sliced up pork butt..

sounds like they needed a little more time..
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Unread 06-12-2006, 11:19 PM   #4
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jpw, I almost always wrap "butt ribs" in a sort of 3-2-1 variation and they've always come out quite tender. Actually if I have them around I use a disposable aluminum pan with some juice in the bottom for an hour or two and an hour back out out of the pan to allow a little more rendering.
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Unread 06-12-2006, 11:50 PM   #5
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The markets here have both kinds of country ribs, the ones cut from the shoulder and the ones cut from from the blade end of a loin with the rib still attached. The loin country ribs only need to go to 145° or they will be dry. The shoulder style I cook just like a butt.




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Unread 06-13-2006, 12:07 AM   #6
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Good point thirdeye, I never think of the loin "ribs" as I've never seen them in my area. I always assume c/s ribs are "butt ribs".

I prefer my pork from higher on the hog, I'd love to cook that chunk of meat in the lower picture, it looks like a pork prime rib<drool>
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Unread 06-13-2006, 12:47 AM   #7
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i know i may be razzed for this, but cooking them in pot of tomato sauce for a few hours, then taking them out and pulling them makes a great italian style pulled pork.. serve that on a loaf of garlic bread, with melted mozerrella cheese.

Just something differnet. :)
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Unread 06-13-2006, 01:00 AM   #8
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Quote:
Originally Posted by BBQchef33
i know i may be razzed for this, but cooking them in pot of tomato sauce for a few hours, then taking them out and pulling them makes a great italian style pulled pork.. serve that on a loaf of garlic bread, with melted mozerrella cheese.

Just something differnet. :)
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Unread 06-13-2006, 12:01 PM   #9
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Quote:
Originally Posted by jgh1204
jpw, country ribs are just pork butts, what was your internal temp?
Finished up @ 160........then by request, put a few charred grill marks on them. no-one wanted to wait, starving rednecks!!!!
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Unread 06-13-2006, 12:38 PM   #10
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Quote:
Originally Posted by BBQchef33
i know i may be razzed for this, but cooking them in pot of tomato sauce for a few hours, then taking them out and pulling them makes a great italian style pulled pork.. serve that on a loaf of garlic bread, with melted mozerrella cheese. Just something differnet. :)
That sounds like a great sandwich! No razzing here.

When I make pork and kraut I use either a slab of spares or the country ribs. I cook 'em at 250° in the oven in a pan with a rack. Usually salt & pepper. After about 3 hours or so, they go into a covered pan with the kraut, some fresh cabbage and sliced onion. Couple of hours later I am a happy camper.
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Unread 06-13-2006, 12:48 PM   #11
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Quote:
Originally Posted by kcquer
Good point thirdeye, I never think of the loin "ribs" as I've never seen them in my area. I always assume c/s ribs are "butt ribs".
I prefer my pork from higher on the hog, I'd love to cook that chunk of meat in the lower picture, it looks like a pork prime rib<drool>
Here is how one of my cookin' buddies, fishlessman does them. He cuts them two ribs wide and cooks over direct coals, around 350° until they get to 145°....very tasty! My wife picked up two full roasts at a pork store in Illinois two weeks ago, we will be doing one soon.

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Unread 06-13-2006, 01:17 PM   #12
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Dammit thirdeye, you don't cheat fair!! That is some fine lookin' eats there!!

I'm glad you brought up the kraut and rib thing too. My Mom used to fix a dish of kraut, c/s ribs with bbq sauce. I loved that stuff and haven't had it for years, but I think I'll be fixing some soon!
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Unread 06-13-2006, 03:57 PM   #13
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Quote:
Originally Posted by BBQchef33
i know i may be razzed for this, but cooking them in pot of tomato sauce for a few hours, then taking them out and pulling them makes a great italian style pulled pork.. serve that on a loaf of garlic bread, with melted mozerrella cheese.

Just something differnet. :)
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