Country Style Ribs ....... why braize ?

[Lynn Dollar]

Almost every YT vid I see on these ribs, whether cut from the butt or the loin, they're braised.

I don't know why not just cook them like pork steak ?

 

[Stingerhook]

I do.

 

[Bill-Chicago]

I don't know why not just cook them like pork steak ?

If you're open to taste testing, St Louis is unofficial home of the pork steak and quite a few methods on this board incorporate braising.


I use StLouisSportster method in his tutorial:


https://www.bbq-brethren.com/forum/showthread.php?t=253341


I want to try the Mauls sauce he talks about, but always forget when I am down there visiting the kid going to school there. I have seen Mauls mentioned in several recipes from the MoFo's

 

[gcs]

I must live under a rock, I never heard of braising pork steaks/country ribs, I just grill them.

 

[Lynn Dollar]

If you're open to taste testing, St Louis is unofficial home of the pork steak and quite a few methods on this board incorporate braising.


I use StLouisSportster method in his tutorial:


https://www.bbq-brethren.com/forum/showthread.php?t=253341


I want to try the Mauls sauce he talks about, but always forget when I am down there visiting the kid going to school there. I have seen Mauls mentioned in several recipes from the MoFo's

I'm in that thread.

I've been using the method I saw on Steven Raichlen's Project Fire. I like it.

 

[Lynn Dollar]

I must live under a rock, I never heard of braising pork steaks/country ribs, I just grill them.

All of these are finished in a tented half pan with some kind of sauce or liquid

Malcolm Reed ..........


https://youtu.be/LJZiVgw2HtU


HeyGrillHey

https://youtu.be/yvacHxvxZc8


Smokin Joes

https://youtu.be/XGHJC2RekIo

Cooking with Ry

https://youtu.be/F3F9_pGXq-w

Malcolm from last week

https://youtu.be/BKFK-NkxuAk

 

[Fooball]

Seems like a lot of folks like very tender meat.

Braising makes very tender meat in addition to adding a flavor infusion of whatever the braising liquid contains.

Please use responsibly under parental control only.

 

[Robert]

I have never braised them. Always just smoked them until done. Back in the late 80's, when I bought my first WSM, the meat that I cooked the most was bone-in CSR due to prices being a lot lower on those than spare ribs. More bang for your buck. The meat cutters at the grocery store got wise to boneless CSR by taking the end pieces without bone and making a whole tray and marking them higher than the bone-in version. They were still from the pork butt. Later on in the early 90's, after Sam's Club opened locally, they began to sell boneless CSR's which were nothing more than a butterflied pork loin cut into strips.



Never have grilled CSR's but often do grill pork steaks. Never tried braising. Perhaps I should try it just to see what I'm missing.



Thanks,


Robert

 

[SirPorkaLot]

I must live under a rock, I never heard of braising pork steaks/country ribs, I just grill them.

I’ve never heard of this either, not for bbq purposes

 

[SirPorkaLot]

All of these are finished in a tented half pan with some kind of sauce or liquid

Malcolm Reed ..........


https://youtu.be/LJZiVgw2HtU


HeyGrillHey

https://youtu.be/yvacHxvxZc8


Smokin Joes

https://youtu.be/XGHJC2RekIo

Cooking with Ry

https://youtu.be/F3F9_pGXq-w

Malcolm from last week

https://youtu.be/BKFK-NkxuAk

Lol
Just goes to prove my theory that YouTube is the worse thing to ever happen to BBQ, in the history of BBQ.

Those folks are after content, they could care less what crap they post, as long as it gets them viewers

 

[Lynn Dollar]

Lol
Just goes to prove my theory that YouTube is the worse thing to ever happen to BBQ, in the history of BBQ.

Those folks are after content, they could care less what crap they post, as long as it gets them viewers

I can't disagree with that.

I think they start with good intentions and then the Google checks start coming in and its all about views to get a bigger check. It must get harder and harder to come up with new cooks or content. And they can only do so many comparison cooks where they proclaim a winner.

Although, the Malcolm Reed vid above was from 9 years ago when he was first getting started.

And the HeyGrillHey vid says her mother braised CSR when cooking in the kitchen, before it moved to the smoker/grill.

I might try braising, just to find out for myself. Which is the only way to really learn anything, these days.

 

[SirPorkaLot]

And the HeyGrillHey vid says her mother braised CSR when cooking in the kitchen, before it moved to the smoker/grill.

This was actually my very first introduction to CSRs, when I was much, much younger, a mom of a friend made some in a crock pot with a spicy sauce. I thought i had died and gone to heaven.

 

[blackdogbbq21]

I've never done it or see a reason to do it. I have to wonder if it started on account of people wrapping ribs and pork butts. Braising butts in a tented half pan seems common in the comp world.

 

[SirPorkaLot]

I've never done it or see a reason to do it. I have to wonder if it started on account of people wrapping ribs and pork butts. Braising butts in a tented half pan seems common in the comp world.

Braising Butts in tented pan came about because when everyone started cooking hot and fast, they realized they wasn’t getting the fat rendered otherwise.

Since bark in competition has become as rare as truth in politics, it made sense.

 

[Lynn Dollar]

Another CSR vid, he wraps them in foil to baste and sears at the end

https://youtu.be/2El1ROk2Gww

And Chud dropped a pork steak on the Kettle vid, which is really not much diff in CSR

https://youtu.be/QZu1Q6tRHFQ

 

[gcs]

Sooo, since this post came out, I decided to give braising a pork steak a whirl...

I seasoned the steak and seared it both sides, then into a pan of diluted bbq sauce, (sauce, apple cider vinegar and water)... foiled it and let it ride a little over an hour, removed and seared again for a little char.

It was good, some of the muscle groups were more tender then others but good, Probably could have braised a little longer.

Not sure if I'll bother doing it again, just grilled is as good or better and no pan to clean...:grin: