GrillsGoneWild
is one Smokin' Farker
Never have cooked Pork Country Style Ribs before. Anyone have some tips on how long they need to smoke to be done?
Country Style Ribs
- Thread starter GrillsGoneWild
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Will32Rod
Full Fledged Farker
I cook mine semi indirect. Get nice grill marks. Cook to about 150 internal temp. They are thick sliced pork butt. I like a good glaze ,of your choice ,applied about 10 min before being done.
fedex
Full Fledged Farker
I tried smoking them once and they turned out good but I prefer grilling just like a steak. Country style ribs are one of my favorites.
IamMadMan
somebody shut me the fark up.
My first attempt at country style ribs did not turn out well.
I learned to go easy with the rubs as the size is much smaller than a roast and a heavy coating of rub is overpowering. The meat is also more dense without internal marbling and has the texture of a pork chop or loin roast. Slightly overcooked and the meat becomes dry.
InTheRedZoneBBQ
Knows what a fatty is.
I agree that grilling seems to be best. And I prefer the bone in, it seems to be hard to find in STL.
W
WvSmoke
Guest
I actually cook country style ribs all the time. They are one of my wife's favorites. I smoke them using charcoal and only add chunks of cherry or apple for the first 30 minutes. After that is just low and slow for about 5-6 hours.
Another way I cook them is to use the grill. When they are nearly done, I brush them with World Harbors Jamaican Jerk then sprinkle on a good coating of creole seasoning. It adds a great flavor with a bit of zip.
Another way I cook them is to use the grill. When they are nearly done, I brush them with World Harbors Jamaican Jerk then sprinkle on a good coating of creole seasoning. It adds a great flavor with a bit of zip.
HeSmellsLikeSmoke
somebody shut me the fark up.
They are my go-to cut for shredding to add to Keri C's hog apple beans.
I smoke them indirect until they are tender. Sometimes I foil them at the end to speed up the process.
I smoke them indirect until they are tender. Sometimes I foil them at the end to speed up the process.
bbqbull
Watching over us.
I do them on my BGE, cook them at 250 for about 4 hours depending on the thickness. I flip them at the halftime and when they hit about 180-190 internal temp.
They are just boston butts sliced into steaks.
I have been doing them for several years, our favorite pork steaks for sure. I like to glaze mine w/my favorite bbq sauce 2 times about half hour before I pull and rest them for abt 5 minutes before we partake.
They are just boston butts sliced into steaks.
I have been doing them for several years, our favorite pork steaks for sure. I like to glaze mine w/my favorite bbq sauce 2 times about half hour before I pull and rest them for abt 5 minutes before we partake.
markdtn
is one Smokin' Farker
We like them. We cook them for about 3 hours at 275. Just mustard them, then rub (we use Oakridge Secret Weapon) and smoke 'em. They don't need any sauce.
