Country Style Ribs - Pron

[Mister Bob]

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

[Boshizzle]

Man, that's a nice looking spread! :thumb: :hungry:

[gtr]

Wow - simply amazing! :clap2: My first thought was "I wish I was there."

I got on the foiling the pan thing really quick after a batch of pig candy. That Sweet Seduction sure is nice stuff.

[Pugsley]

That's an interesting article. Thanks for the link. Could you tell if the brine made a real difference? Never tried to brine my country styles but I can see myself trying it next time I do some styles. Thanks Bob
jlm

[nrok2118]

Very nice, they look delicious. Ive always avoided CSR but I may just have to give em a try. :clap:

[Mister Bob]

That's an interesting article. Thanks for the link. Could you tell if the brine made a real difference? Never tried to brine my country styles but I can see myself trying it next time I do some styles. Thanks Bob
jlm

I do think the brine makes a difference. They're really not much different than pork chops, and I always brine those for three or four hours. Give it a try and see what you think.

[criffaaa1]

those look great, i've been a fan of csr's( also known as western style rib's round here) for years. I usually season em up and throw em in the oven or crockpot in colder months. They always come moist and tender.

[Big Bears BBQ]

Ribs look pretty and I like those tater tots .....

[rondini]

Indeed thats a nice spread. Just seeing that pict told me everyone there should have given u kudos 4 that dinner.:thumb::thumb:

[jaymo]

I've never tried brining my pork. I'll have to give it a go. Thanks!

[Big slick]

Meijers had those on sale by me this past weekend and I was so tempted to get them and try them out. I'm hating myself right now.

[BigBlock]

great looking feast

[Big George's BBQ]

Great cook I want some now What was your salt to sugar ratio for the brine

[markdtn]

That looks delicious!

[Norm]

Awesome table full of food!

[bbqchicken]

What you were cookin looks pretty good lookin

[big brother smoke]

Looks quite tasty, Mister Bob!

[Mister Bob]

Great cook I want some now What was your salt to sugar ratio for the brine

1:1
1/4 cup sugar and 1/4 cup salt per quart of water.

[chingador]

you had me at tater tots.

seriously, I love country style ribs. I use a rub that is very high in paprika. I smoke them until they are a little firm and crispy on the outside, then cube them up fine for tacos. Wonderful on a corn tortilla with onion cilantro and some cheese.

[bbqwilly]

OMG. That spread is amazing. 5 star meal as usual. :clap:

[BRBBQ]

Nice looking food

[cowgirl]

Looks delicious Mister Bob!

[Dallas Dan]

Very tasty ribs and dinner! :clap2:

[Sly-one]

Oh yeah! I'd hit those in a heartbeat!
What size are those pans, and where did you get them? I sometimes like an indirect cook for some meats on my UDS.

[porkingINpublic]

Ribs always look amazing when next to corn bread & tater tots! Look good!

[Corky]

Gadzooks that looks good!

[Sammy_Shuford]

great looking ribs!

[RevZiLLa]

Nice work!

[martyleach]

Very nice looking ribs and an awesome spread. Thanks!

[BigBobBQ]

nice looking spread you got set out there, my kind of meal for sure..

[WvSmoke]

Great looking CSR's there! My wife actually prefers them over racks :crazy: I think I'll try the brinning method next time too.

[Mister Bob]

Oh yeah! I'd hit those in a heartbeat!
What size are those pans, and where did you get them? I sometimes like an indirect cook for some meats on my UDS.

Those are baker's half sheet pans, they're 13" x 18" x 1". I get them at a restaurant supply store, but you can also get them on Amazon.com for $10.99/

Here's a link:
http://www.amazon.com/Nordic-Ware-Bakers-Half-Sheet/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1329919286&sr=8-1
http://i894.photobucket.com/albums/ac150/Bobsarno/pan300.jpg

I use wire cooling racks inside. Like this one:
http://www.amazon.com/Professional-Cross-Wire-Cooling-Sheet/dp/B0001MS3DI/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1329919364&sr=1-2
http://i894.photobucket.com/albums/ac150/Bobsarno/wirerack.jpg