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Started By
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Anyone here smoke country style ribs?
Posted on 5/2/19 at 6:18 pm
Posted on 5/2/19 at 6:18 pm
I was talking about wanting to throw something in the smoker this weekend and the wife picked up some country style ribs her store had a sale on . From what I’ve read they are sometimes cut from the shoulder and sometimes the loin. She is going to check with the butcher and make sure they came from the shoulder.
Plan is to rub down with mustard then sprinkle with rib and smoke at 225-240 for 4 hours. Thoughts?
Plan is to rub down with mustard then sprinkle with rib and smoke at 225-240 for 4 hours. Thoughts?
Posted on 5/2/19 at 6:30 pm to mouton
I really like country style ribs but I have never smoked them. I am interested in hearing how this comes out. I usually stick them in the pressure cooker.
Posted on 5/2/19 at 6:42 pm to mouton
I thought they were basically a Boston Butt cut in a rib like shape.
Posted on 5/2/19 at 6:55 pm to mouton
I’ve only cooked them once and used the instant pot. They were fantastic and served them over cheese grits
Posted on 5/2/19 at 7:09 pm to Coater
They should take smoke well. I have never done it but I have eaten them. They were fantastic.
Posted on 5/2/19 at 7:18 pm to Janky
I have smoked them. Can’t smoke too long because they don’t have as high a fat content as ribs. I prefer smoking thick cut pork steaks.
Posted on 5/2/19 at 7:33 pm to mouton
I grill them, and make pork char siu.
Posted on 5/2/19 at 8:08 pm to mouton
I marinate them then deep fry em. Absolutely delicious
Posted on 5/2/19 at 11:01 pm to mouton
quote:
country style ribs
are similar to cross sections of a pork butt. they are the blade end of a loin. think about where the butt ends and the loin begins. They take smoke well. I smoke them until tender then glaze them with sauce on the grill. they end up with a burnt end texture and taste but in a larger format.
Posted on 5/3/19 at 11:47 am to mouton
May have to trim some of the tougher membrane sections. I find country style ribs are carelessly butchered, especially the on-sale ones.
They often use unsold pork shoulder and just hack it up and package it.
They often use unsold pork shoulder and just hack it up and package it.
Posted on 5/3/19 at 11:59 am to mouton
You've either got to smoke them or cook them hard and fast.
Posted on 5/3/19 at 2:46 pm to mouton
They are nice. These are loin. I have shoulder photos somewhere.
Posted on 5/3/19 at 3:33 pm to MeridianDog
Those look great. How long and at what temp did you smoke them? I would worry about them being dry if they were loin though.
Posted on 5/3/19 at 5:32 pm to mouton
I think between 250 and 275 (hotter than I like), with indirect heat from charcoal and cherry (probably too much charcoal should have used less than I did, but pork is forgiving).
As you can see, I used sauce on them. I would not say they were juicy moist, probably more accurate to say they were on the dry side, saucy and not as tender as ribs, but IMO they were intended to be rub seasoned and saucy, loin meat with a nice smoke flavor and they met all of those.
You will notice, they really didn't have enough fat, but they were loin meat, so they were what they were.
I can't remember exactly how long - maybe 2 hours, with sauce for the last 30 minutes.
Like others have said, true country ribs, with a bone will be more tender, and juicy.
As you can see, I used sauce on them. I would not say they were juicy moist, probably more accurate to say they were on the dry side, saucy and not as tender as ribs, but IMO they were intended to be rub seasoned and saucy, loin meat with a nice smoke flavor and they met all of those.
You will notice, they really didn't have enough fat, but they were loin meat, so they were what they were.
I can't remember exactly how long - maybe 2 hours, with sauce for the last 30 minutes.
Like others have said, true country ribs, with a bone will be more tender, and juicy.
This post was edited on 5/3/19 at 5:36 pm
Posted on 5/3/19 at 10:24 pm to MeridianDog
I hose em down with steens till they shiny
season em with Cajun seasoning hot sauce.
Put em on the pit at around 250 for 2 or 3 hours
They are damn fine eating.
season em with Cajun seasoning hot sauce.
Put em on the pit at around 250 for 2 or 3 hours
They are damn fine eating.
Posted on 5/3/19 at 10:30 pm to Captain Ray
Looks awesome!! Are those loin or shoulder?
Posted on 5/5/19 at 1:28 pm to mouton
I am constantly on the look out for the small ones like I showed. They are the perfect size for the pit or the sausage grinder I can drop them in whole. Dont know what cut those came from but they were good. I often get the butchers at rouses to cut their butte roasts in to strips like that and they do a pretty good job.
Posted on 5/6/19 at 7:53 am to MeridianDog
Damn that must be an old picture, I haven’t seen those Miller lights in years.
Posted on 5/6/19 at 8:13 am to mouton
I smoked 3 lbs yesterday for about 5 hours over indirect heat. Had some old old smatterings of Italian Dressing and a Raspberry Vinaigrette salad dressing I marinated them in overnight. It's only $0.99/lb meat so "ready for the trash" salad dressing dregs does just fine, not like I'm gonna gold plate or otherwise spend more than the price of the meat at that price point to season them.
Mom ate till she was stuffed after skipping lunch due to the pancake breakfast I made her.
In the past I was known to marinate for 3 days in fruit juices of various mixes/blends, then a dry rub of various blends and combos. Never liked saucing them or any other meats while on the grill. Somebody, me, has to clean that crap up when it spatters and drips. Can just boil some sauce down if it's the condensed texture and flavor profile desired, plus the actual meat picks up the smoke flavor better without being sauced during cooking.
Mom ate till she was stuffed after skipping lunch due to the pancake breakfast I made her.
In the past I was known to marinate for 3 days in fruit juices of various mixes/blends, then a dry rub of various blends and combos. Never liked saucing them or any other meats while on the grill. Somebody, me, has to clean that crap up when it spatters and drips. Can just boil some sauce down if it's the condensed texture and flavor profile desired, plus the actual meat picks up the smoke flavor better without being sauced during cooking.
Posted on 5/8/19 at 3:34 pm to Sidicous
Thawed a family pack out 2 days ago. grilled em indirect heat 2fity for almost 3 hours they were not Boston butte and a lil dry so I chopped em up and put em in a pot of pinto beans they sure smell good
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