WSM High heat or low and slow Country Style Ribs?????

Vince B · 10-31-2010, 08:34 AM

As the title says. I plan on making country style pork ribs today. My question is high heat or low and slow? Also depending on what temp we go with about how long for the cook? These will be made on my 18 wsm

I plan on making some wings as well and depending on how I make the CSR's I will modify my cook for them TIA Vince

Vince B · 10-31-2010, 10:40 AM

Just reading a while ago that internal temp for csr's should be 165*. So now to decide what temp? Seems that a low and slow will take 3-4 hours from what I have read this morning. However HH I think might render a little more of the fat. What say you? TIA Vince

BBQ Grail · 10-31-2010, 11:24 AM

Country Style Ribs are just sliced pork butt...

I sear mine and then move to indirect. Probably about 235 degrees until they are done. It just depends on what your desired outcome is. They are going to be tough if you don't cook them long enough.

(PS: your cryptic subject line may keep some people from looking at this thread)

darthtrader · 10-31-2010, 12:35 PM

I vote for low and slow, 225 - 240 max.

colonel00 · 10-31-2010, 12:53 PM

Quote:

Originally Posted by BBQ Grail

(PS: your cryptic subject line may keep some people from looking at this thread)

I was looking in the merchandise section for a BBQ Brethren decoder ring

My $.02 is I try to keep it low and slow unless I am doing large cuts like brisket or butts or if I just want higher temps say to get bacon done on a fatty.

Vince B · 10-31-2010, 02:04 PM

Thanks guys. I have them in a marinade from Lawry's. It is the steak and chop one with garlic and black pepper I believe. This will be the second time for me to make these. The last time I made them on the gasser with just a basic salt and pepper rub topped with BBQ sauce. We loved them and they are cheap. Figured since I had the smoker going today with a bunch of stuff to smoke, I would try them out on the wsm. Hot wings are on now. Then when the wings are ready a boneless pork roast is going on with the CSR's. Going to make a side of red taters with garlic, butter and rosemary for a side thanks to Neil! Thanks again. Vince

bbqbull · 10-31-2010, 02:33 PM

I cook mine at 250 degrees for 4-5 hours.
We do a lot of them here.

10-31-2010, 08:34 AM	#1
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois Downloads: 0 Uploads: 0	WSM High heat or low and slow Country Style Ribs????? As the title says. I plan on making country style pork ribs today. My question is high heat or low and slow? Also depending on what temp we go with about how long for the cook? These will be made on my 18 wsm I plan on making some wings as well and depending on how I make the CSR's I will modify my cook for them TIA Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS Last edited by Vince B; 10-31-2010 at 12:57 PM.. Reason: Edit title. thanks Larry!

10-31-2010, 10:40 AM	#2
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois Downloads: 0 Uploads: 0	Just reading a while ago that internal temp for csr's should be 165*. So now to decide what temp? Seems that a low and slow will take 3-4 hours from what I have read this morning. However HH I think might render a little more of the fat. What say you? TIA Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

10-31-2010, 11:24 AM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Country Style Ribs are just sliced pork butt... I sear mine and then move to indirect. Probably about 235 degrees until they are done. It just depends on what your desired outcome is. They are going to be tough if you don't cook them long enough. (PS: your cryptic subject line may keep some people from looking at this thread) __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-31-2010, 12:35 PM	#4
darthtrader Full Fledged Farker Join Date: 10-29-07 Location: San Diego, CA Downloads: 0 Uploads: 0	I vote for low and slow, 225 - 240 max. __________________ WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker

10-31-2010, 02:04 PM	#6
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois Downloads: 0 Uploads: 0	Thanks guys. I have them in a marinade from Lawry's. It is the steak and chop one with garlic and black pepper I believe. This will be the second time for me to make these. The last time I made them on the gasser with just a basic salt and pepper rub topped with BBQ sauce. We loved them and they are cheap. Figured since I had the smoker going today with a bunch of stuff to smoke, I would try them out on the wsm. Hot wings are on now. Then when the wings are ready a boneless pork roast is going on with the CSR's. Going to make a side of red taters with garlic, butter and rosemary for a side thanks to Neil! Thanks again. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

10-31-2010, 02:33 PM	#7
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	I cook mine at 250 degrees for 4-5 hours. We do a lot of them here. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

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