country style ribs

cardiac_cadet002 · 11-30-2007, 09:08 PM

Anyone ever tried smoking any country style ribs? If so, do you go with the 225 degree to 190 internal?

N8man · 11-30-2007, 09:12 PM

Quote:

Originally Posted by cardiac_cadet002

Anyone ever tried smoking any country style ribs? If so, do you go with the 225 degree to 190 internal?

That's what I'm cooking tomorrow.....I go with 225* smoking temp and foil at 160* internal adding some apple juice and bourbon to the foil. Take them to 200* internal and let rest in a cooler for 2 hours....That's some good eating right there.....

bbqbull · 11-30-2007, 09:21 PM

Go to the search at the top of the page.

Type in country style ribs. One of my favorites for sure.

cardiac_cadet002 · 11-30-2007, 09:25 PM

Quote:

Originally Posted by bbqbull

Go to the search at the top of the page.

Type in country style ribs. One of my favorites for sure.

oh yeah

I hadn't thought of that!!!! I guess thats what no sleep and lortab will do to you!

bbqbull · 11-30-2007, 09:43 PM

Ive smoked them, ive grilled them and ive done them in the oven when its 20 below zero.........awesome eats IMHO.

I always glaze them w/a thin layer of bbq sauce at the very end.

Hope you find some great ideas in the search engine. Enjoy.

Mitch · 12-01-2007, 06:22 AM

And they are great in Green Chili (chili verde).

SmokeyBear · 12-02-2007, 12:13 AM

I cook them often, although I call them pork chunks as they aren't really ribs. I generally cook them to 160 internal. I most often indirect grill them on my Weber OTG over a drip pan full of water with good results, but I have also done them low and slow in the BGE with good results.

Puppyboy · 12-02-2007, 12:16 AM

I've smoked them before with good results but I think they are best on the grill. Either was they are yummy.

ZBQ · 12-02-2007, 12:37 AM

Just curious what you guys call "country ribs" where you are from.

Around here they're not ribs at all.

All they are is butt that has been cut into really thick slices.

They also slice butt about 1/2 to 3/4 inch thick and call it "shoulder steaks" or "charcoal steaks"

It sure would be nice if there was some kind of standard that eliminated all these regional names for the same cut of meat.

The Pickled Pig · 12-02-2007, 02:00 AM

If everyone knew they could just slice up a $.99/lb. pork butt they wouldn't spend $3.49/lb. for country style ribs. Sounds like effective marketing to me.

Cabntmkr1 · 12-02-2007, 08:04 AM

Yeah, here in Wichita, they are cut from the butt too. usually find them for .99 per pound.
I like to smoke-cook them at about 250...
Good stuff, man!

Cabntmkr1 · 12-02-2007, 08:06 AM

Hey, that was my 100th post! Yippee! I'm on the road to being a farker now

cardiac_cadet002 · 12-02-2007, 11:55 AM

Thats what the country style ribs are here, just butt cut in thick strips about 6"x1"x" roughly.

11-30-2007, 09:08 PM	#1
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	country style ribs Anyone ever tried smoking any country style ribs? If so, do you go with the 225 degree to 190 internal? __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

11-30-2007, 09:21 PM	#3
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Go to the search at the top of the page. Type in country style ribs. One of my favorites for sure. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

11-30-2007, 09:43 PM	#5
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Ive smoked them, ive grilled them and ive done them in the oven when its 20 below zero.........awesome eats IMHO. I always glaze them w/a thin layer of bbq sauce at the very end. Hope you find some great ideas in the search engine. Enjoy. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-01-2007, 06:22 AM	#6
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	And they are great in Green Chili (chili verde). __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

12-02-2007, 12:13 AM	#7
SmokeyBear is one Smokin' Farker Join Date: 12-29-06 Location: Northeast, GA	I cook them often, although I call them pork chunks as they aren't really ribs. I generally cook them to 160 internal. I most often indirect grill them on my Weber OTG over a drip pan full of water with good results, but I have also done them low and slow in the BGE with good results. __________________ Large Big Green Egg Sunbeam 340 gasser Weber 22.5" One-Touch Gold Weber Smokey Joe Platinum Weber Smokey Joe Silver Weber Q 120

12-02-2007, 12:16 AM	#8
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	I've smoked them before with good results but I think they are best on the grill. Either was they are yummy. __________________ www.facebook.com/BarkinDawgsBBQCatering

12-02-2007, 12:37 AM	#9
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	Just curious what you guys call "country ribs" where you are from. Around here they're not ribs at all. All they are is butt that has been cut into really thick slices. They also slice butt about 1/2 to 3/4 inch thick and call it "shoulder steaks" or "charcoal steaks" It sure would be nice if there was some kind of standard that eliminated all these regional names for the same cut of meat. __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

12-02-2007, 02:00 AM	#10
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	If everyone knew they could just slice up a $.99/lb. pork butt they wouldn't spend $3.49/lb. for country style ribs. Sounds like effective marketing to me. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

12-02-2007, 08:04 AM	#11
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	Yeah, here in Wichita, they are cut from the butt too. usually find them for .99 per pound. I like to smoke-cook them at about 250... Good stuff, man! __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

12-02-2007, 08:06 AM	#12
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	Hey, that was my 100th post! Yippee! I'm on the road to being a farker now __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

12-02-2007, 11:55 AM	#13
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	Thats what the country style ribs are here, just butt cut in thick strips about 6"x1"x" roughly. __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Country Style Ribs	jestridge	Q-talk	22	05-30-2011 10:01 AM
Country Style Ribs	kcquer	Q-talk	16	05-29-2011 10:03 PM
Country Style Ribs	Gerry D	Catering, Vending and Cooking For The Masses.	3	03-30-2010 09:11 AM
Country Style Ribs	topjimmy	Q-talk	4	11-02-2008 03:50 PM
Country style ribs help	Brian in Maine	Q-talk	3	05-25-2008 06:56 PM