Mister Bob
02-19-2012, 09:09 PM
What are Country Styles Ribs? Not really ribs, but little chops made from the rib end of a pork loin, or in some shops, cut from a pork butt. Here's an interesting article on when and how they were developed.
http://ask-a-butcher.newsvine.com/_news/2009/06/18/2943091-what-are-country-style-ribs
These were on sale for $1.49/lb this week at my local supermarket.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86001.jpg
I put them into a simple brine of sugar, salt and water. The ice is to bring the temperature down below 40* as quickly as possible as they go into the refrigerator.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86002.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86004.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86005.jpg
Now, to decide which cooker to use. Left to right the UDS, the mini UDS, the Genesis gasser, the Stumps Baby, the Smoke-EZ mod Kettle or the BGE. (Yes, like many of you I'm a BBQ Psycho)
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86006.jpg
The UDS it is!
Minion Method and a basket full of lump. You'll notice that I cook on a wooden deck, so I'm extremely careful with how I treat my coals! I also keep a bucket of water and a fire extinguisher handy!
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86007.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86008.jpg
After four hours in the brine, they get a nice rub. Simply Marvelous Season All followed by SM Sweet Seduction.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86009.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86010.jpg
On racks in pans and into the cooker. The pans are covered with foil to make cleanup a little easier.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86011.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86012.jpg
I let them cruise at 250 (without peeking) until the IT reached 195. It took about four hours.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86013.jpg
They turned out so moist and tender, I skipped the sauce and served it on the side.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86014.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86015.jpg
I served them with some fried chicken, coleslaw, tater tots, cornbread and steamed corn, with rave reviews all around.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86016.jpg
http://ask-a-butcher.newsvine.com/_news/2009/06/18/2943091-what-are-country-style-ribs
These were on sale for $1.49/lb this week at my local supermarket.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86001.jpg
I put them into a simple brine of sugar, salt and water. The ice is to bring the temperature down below 40* as quickly as possible as they go into the refrigerator.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86002.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86004.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86005.jpg
Now, to decide which cooker to use. Left to right the UDS, the mini UDS, the Genesis gasser, the Stumps Baby, the Smoke-EZ mod Kettle or the BGE. (Yes, like many of you I'm a BBQ Psycho)
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86006.jpg
The UDS it is!
Minion Method and a basket full of lump. You'll notice that I cook on a wooden deck, so I'm extremely careful with how I treat my coals! I also keep a bucket of water and a fire extinguisher handy!
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86007.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86008.jpg
After four hours in the brine, they get a nice rub. Simply Marvelous Season All followed by SM Sweet Seduction.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86009.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86010.jpg
On racks in pans and into the cooker. The pans are covered with foil to make cleanup a little easier.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86011.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86012.jpg
I let them cruise at 250 (without peeking) until the IT reached 195. It took about four hours.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86013.jpg
They turned out so moist and tender, I skipped the sauce and served it on the side.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86014.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86015.jpg
I served them with some fried chicken, coleslaw, tater tots, cornbread and steamed corn, with rave reviews all around.
http://i894.photobucket.com/albums/ac150/Bobsarno/Country%20Style%20Ribs%2002-19-12/CountryStyleRibs86016.jpg