- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
My country style ribs usually turn out dry
Posted on 6/26/22 at 3:52 pm
Posted on 6/26/22 at 3:52 pm
I've tried various "fool proof" methods from recipes online to no avail. Any tips from the food board as to your favorite country style rib recipe?
4
Posted on 6/26/22 at 4:11 pm to Degas
It’s just sliced pork butt (same as pork steak, just sliced smaller). How are you cooking them?
Posted on 6/26/22 at 4:17 pm to SixthAndBarone
I've tried them in a casserole dish, both with and without liquid, bare on a wire rack on very low heat, as low as 250. The only way I seem to have any success is a crock pot.
Posted on 6/26/22 at 4:21 pm to Degas
Gravies I’ve always had success. Smoking was usually off and on.
However, I did seem to nail them on the smoker a few weeks back. Smoked at about 215-225 for 2 1/2 hours unwrapped, then wrapped in butcher paper, with slices of butter and a bit of sauce, for another 2 1/2 hrs.
They were boneless. Bone-in you could probably go longer. The result was that about half of the ones I smoked (had 10 or 12) came apart like pulled pork. Delicious.
However, I did seem to nail them on the smoker a few weeks back. Smoked at about 215-225 for 2 1/2 hours unwrapped, then wrapped in butcher paper, with slices of butter and a bit of sauce, for another 2 1/2 hrs.
They were boneless. Bone-in you could probably go longer. The result was that about half of the ones I smoked (had 10 or 12) came apart like pulled pork. Delicious.
Posted on 6/26/22 at 4:26 pm to Degas
What's your final cook temp?
Posted on 6/26/22 at 4:51 pm to BigDropper
For butt, my target is 203.
Posted on 6/26/22 at 5:00 pm to Degas
Brine them
Posted on 6/26/22 at 5:02 pm to Degas
If cooking indoors, brown them in a pan and then put them in a casserole dish in the oven. Add 1/2 cup of water (or other liquid), cover with foil and cook.
Posted on 6/26/22 at 5:28 pm to Degas
quote:
For butt, my target is 203.
This may and be your issue. Butt is cooked to +200 because the intended purpose is pulled pork. I cook my CSR +195 because I want a bit of chew to them.
What's your method?
Posted on 6/26/22 at 6:37 pm to Degas
This might not be your issue at all, but I see cuts labeled as country style ribs that can be very different in terms of marbling that makes them more tender when cooked to the right temp.
Some are obviously from the shoulder and you can tell they are going to be just right.
Others look like they are from the blade end of the loin. More like a chop but cut like a country style rib.
The latter might turn out less tender and dry if cooked to around 200.
Just a hypothesis...
Some are obviously from the shoulder and you can tell they are going to be just right.
Others look like they are from the blade end of the loin. More like a chop but cut like a country style rib.
The latter might turn out less tender and dry if cooked to around 200.
Just a hypothesis...
This post was edited on 6/26/22 at 6:40 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News