R
RIX
Guest
Any of you guys ever cook country ribs? How are they different from the normal ribs we see on this site every day? Any suggestions on how best to cook them?
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Smokin Gator
Babbling Farker
Country style ribs aren't really ribs at all... they are sliced pork butts. They are very good on the smoker or the grill.
I usually put a rub on them and smoke at 225-235 for about 3 hours or until they are about 180 internal. Then I wrap them in foil and put the back on the smoker for another hour or so. Then I put them back on the cooker and sauce them. That is the only meat I put sauce on while it is on the cooker.
I usually put a rub on them and smoke at 225-235 for about 3 hours or until they are about 180 internal. Then I wrap them in foil and put the back on the smoker for another hour or so. Then I put them back on the cooker and sauce them. That is the only meat I put sauce on while it is on the cooker.
AlabamaGrillBillies
is one Smokin' Farker
I've smoked them before, but perfer to quick grill them over charcoal. As mentioned they are sliced up pork butt.
dapittboss
Full Fledged Farker
I'll second the grilling method. I usually give 'em just a little while indirect in a kettle, then spread out the fire and finish them that way. Tasty.
R
RIX
Guest
Alright, Thanks for the info guys, I have a package of these thawing now, I'm gonna cook em up tonight. Thanks Again.
jsimonson0
Full Fledged Farker
Everytime I've grilled them they've turned into steel toed work boots. I have better luck smoking them. Instead of taking them to 190+ to fall apart, Last time I took them to 182 and sliced them like I were eating a poor man' strip - fer lack of a better description. Add a little A1 or 57 and it's a change from pulled pork.
Nuttin to complain bout nor nothing to write home about.
Nuttin to complain bout nor nothing to write home about.
R
RIX
Guest
I think I'll do a couple hours on my weber kettle, indirect, or till the meat is 180, then foil for .75 or so, then add a little sauce on the grill for a touch longer and see how they come out.
beerguy
is Blowin Smoke!
I bet they come out great. Ive even thrown them in the crockpot in the winter, after a few hours drain off the grease and juice, sauce them and let them stay in the pot till supper. Not bad.
CajunSmoker
is One Chatty Farker
Main thing I've found is to watch em close so they don't dry out on you. If you can keep em moist until they are tender they are fine eating
Depending on what part of the country you are in, country ribs are two different things.
Out west they are cut from the but end of the shoulder, like a pork steak only narrower. Some are bone-in, others boneless. they can be grilled but I like them barbecued better.
Other places country ribs are cut from a bone-in pork loin. They are best cooked at higher temps and pulled at 150° or so.
Out west they are cut from the but end of the shoulder, like a pork steak only narrower. Some are bone-in, others boneless. they can be grilled but I like them barbecued better.
Other places country ribs are cut from a bone-in pork loin. They are best cooked at higher temps and pulled at 150° or so.
R
RIX
Guest
Depending on what part of the country you are in, country ribs are two different things.
Out west they are cut from the but end of the shoulder, like a pork steak only narrower. Some are bone-in, others boneless. they can be grilled but I like them barbecued better.
Other places country ribs are cut from a bone-in pork loin. They are best cooked at higher temps and pulled at 150° or so.
Mine are definatly like the first set of pics you have here.
R
RIX
Guest
Well I cooked em up last night. Fired up the weber kettle for indirect with a water pan under the meat. They were not real thick so I cooked them on the grate for 1 hour, then wrapped them in foil for .75, then on the rack for .5. They came out real moist, and good. We liked em. Thanks for the input.
I grew up eating these since they were one of my Dad's favorites. He'd let them soak in a marinade of tomato juice, mustard, pepper, and some other stuff for a couple of days in the ice cold beer fridge.
I use the same marinade and cook them at about 225, and foil if/when I think they need it. For me to get them right it's more of an art. I've had some ready to come off the grate at lower temps, and others that needed a little time in the foil to get tender without getting dry. I also go with milder woods when I cook them by themselves, since too much time in heavy smoke can start to give them a 'hammy' flavor (another time that foil is your friend).
The boneless cut is easier to serve and eat, but I don't think you can beat the flavor of a boneless cut.
Thanks for the thread RIX. I'm cooking some of these up the first chance I get.
I use the same marinade and cook them at about 225, and foil if/when I think they need it. For me to get them right it's more of an art. I've had some ready to come off the grate at lower temps, and others that needed a little time in the foil to get tender without getting dry. I also go with milder woods when I cook them by themselves, since too much time in heavy smoke can start to give them a 'hammy' flavor (another time that foil is your friend).
The boneless cut is easier to serve and eat, but I don't think you can beat the flavor of a boneless cut.
Thanks for the thread RIX. I'm cooking some of these up the first chance I get.
Mooner
is one Smokin' Farker
Why not just make the holy grail of all bbq......pork steaks! 
R
RIX
Guest
Why not just make the holy grail of all bbq......pork steaks!
They were really all that I had in the freezer to throw on the kettle. Cash has been a little tight and I was dieing to cook something up so I thought I'd try them out.
I really want to do a regular rack of ribs or butt or brisket but I need to save money to either buy the WSM I want or build an UDS, still up in the air.
Thanks again all of you for the input.
