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Started By
Message
Let's make smoked country style pork ribs
Posted on 11/5/14 at 8:17 pm
Posted on 11/5/14 at 8:17 pm
I kissed some country style ribs with my most recent rub...
Fired up the smoker using pecan chips and brought the smoker temp up to 225, then in went the pig...
It's my first time with this type of cut on a smoker, and I'm charting everything out for future reference. The rack was placed into the smoker exactly a half hour ago when the internal temp of the meat was 77 and the smoker at 219. Now the pork is 140 and the smoker holding at 223. The delicate wisps of smoke leaving the chimney is a good sign as well, meaning not too smokey.
I'm hoping there's some sort of stall like there is when smoking a butt, but I'm not expecting anything drastic since these aren't anywhere near as dense.
Suggestions? Comments?
To be continued...
Fired up the smoker using pecan chips and brought the smoker temp up to 225, then in went the pig...
It's my first time with this type of cut on a smoker, and I'm charting everything out for future reference. The rack was placed into the smoker exactly a half hour ago when the internal temp of the meat was 77 and the smoker at 219. Now the pork is 140 and the smoker holding at 223. The delicate wisps of smoke leaving the chimney is a good sign as well, meaning not too smokey.
I'm hoping there's some sort of stall like there is when smoking a butt, but I'm not expecting anything drastic since these aren't anywhere near as dense.
Suggestions? Comments?
To be continued...
3
Posted on 11/5/14 at 8:27 pm to Degas
No stLl
Posted on 11/5/14 at 9:03 pm to Degas
Don't wrap them. Let em go to 197.
Posted on 11/5/14 at 9:59 pm to Trout Bandit
Thanks for the input because they are now hovering at 183. Will take it up a few more degrees. A couple of recipes on the web mentioned 180 for country style, but the one I trust for pork butt recommends brushing 200. Wasn't sure how the surface area comes into play. will be shooting for upper 190's. 
Posted on 11/5/14 at 10:09 pm to Degas
Posted on 11/5/14 at 10:18 pm to Langland
Out of the smoker and now resting. I've put in some raw eggs per recommendation from an earlier thread and those are smoking away now. I'll give a report as to how those turn out.
Posted on 11/5/14 at 10:28 pm to Degas
Those look great.
Posted on 11/5/14 at 10:52 pm to Btrtigerfan
Tasty.
They surprisingly have a sort of pop to them when you bite into them, almost like the casing of a sausage.
In all, the smoke time was 2.5 hours.
Posted on 11/5/14 at 11:17 pm to Degas
Definitely want pics/review of the eggs. Has me super interested, which is why I recommended it.
Posted on 11/5/14 at 11:28 pm to Degas
What brand of smoker? That last pic where you can see the smoke ring makes me want some of those things.
Posted on 11/5/14 at 11:36 pm to Degas
I decided to toss together a few things I had on hand. A flour tortilla, the smoked pork and egg, green onion, Sweet Baby Rays sauce and a few shots of Crystal. Yum.
Posted on 11/5/14 at 11:40 pm to Matisyeezy
quote:
Definitely want pics/review of the eggs. Has me super interested, which is why I recommended it.
After you recommended it and I researched a link, the guy said to keep it in the smoker for at least two hours. I had a suspicion that they were done after only an hour, and they spun on the counter nicely when I took them out, which means they are cooked. Unfortunately they were hard boiled. I wouldn't say overcooked for hard boiled, but they were def hard boiled. Next time I'll be looking for something softer. I'll probably set the temp at 225 and sacrifice a dozen eggs, taking them out minutes at a time and then assessing the differences to see what's my favorite.
After roughly chopping the egg, I tried a bite and didn't find any smokiness at all, however my taste buds may have already been blown away by the pork.
This post was edited on 11/6/14 at 1:28 am
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