Bone-in Country Ribs

[JazzCat]

brine'um for at least 3 hours in one bottle of beer, at least 8 oz of apple juice add 1/4 cup of salt and 1/4 cup of turbinado sugar (or brown) add tablespoon of whole WHITE pepper corns. Cover with water.
Remove from brine, rinse, pat dry and season with your favourite rub.

grill/smoke indirect at 225-275'F for 1.5 to 2 hours

Awesome!

 

[pizzakngjr]

I have never see them like that here around STL. Usually "Country" Ribs will be long 1"x1"x6" cuts with a very small piece of bone in them (or boneless). We usually do them on a grill like pork steaks or chops. I think I remember a "Good Eats" episode where Alton Brown said to "treat them just like a porkchop."

 

[Will32Rod]

I prefer the country style, sliced butt, ribs grilled over a hot fire indirect. Then a glaze of pineapple habenero jelly mixed with a little Head Country suace. Seems a fast cook keeps them for getting dry, at least it works for me.

 

[jeffsee]

In-Progress

Well, here are pics of the cook in progress. The first shows the ribs after brining last night. The second shows them covered in rib rub.

The smoker has been cruising along for an hour at 225, so the ribs are going on in 15 minutes.

 

[jeffsee]

On the smoker

Here they are on the smoker. Back in a few with a progress report.

 

[campdude]

Looking good so far. I've done country ribs, usually 225-250. Sometimes they are dry. Gotta keep a close watch on 'em. If they get done and aren't tender you can foil them with some juice or broth 'til they're tender. Othewise as others said, cook them like a chop, higher heat and faster.

 

[bassbuster33]

I cook them in a pressure cooker. It's not BBQ, but they come out dang tasty.

In fact, because it is so windy and cold here today, I am cooking some instead of smoking some ribs.

 

[jeffsee]

Almost there...some sauce coming....

My backyard smells SO good.

 

[bigabyte]

Looking good!

 

[jeffsee]

Last pics until plated...

Getting dark here and I have no backyard light. SO, the next pics will be on a plate with taters.

 

[jeffsee]

In the house...

Just about ready to eat.

The wife doesn't like that it smells smokey.

 

[jeffsee]

Final Posts Tonight...Plated

Well, the guys who know....know. Taste was very good. Just not as tender as when I do them at 200 in the oven for 8 hours.

DW doesn't like that they taste "smokey." "Why don't ribs taste smokey when we go to a restaurant?"

Mom asked me to do pulled pork for Christmas...I'll have a chance to redeem myself.

 

[bigabyte]

Looks good!