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Any tips on smoking boneless country ribs?
Posted on 6/25/26 at 12:08 pm
Posted on 6/25/26 at 12:08 pm
Admittedly I don't buy these all that often but I picked up a pack to do something different. Everything I see online says smoke low for 3 hours then add to a pan with liquid and braise another 1-2 hours.
Any tips?
Any tips?
9
Posted on 6/25/26 at 12:34 pm to Tigerdew
I've done them using Meat Church's recipe and they turned out great.
I also did them one time and wrapped them with foil after I slathered/brushed them with a spicy Korean sauce I made (gochujang, gochujaru, soy sauce, brown sugar, sesame oil, etc.).
They turn out great.
I also did them one time and wrapped them with foil after I slathered/brushed them with a spicy Korean sauce I made (gochujang, gochujaru, soy sauce, brown sugar, sesame oil, etc.).
They turn out great.
Posted on 6/25/26 at 1:16 pm to Tigerdew
I hate to admit it but this was one of the best things my dad did growing up.
He boiled them in a pot of water for however long it took to get them fork tender (he added a little crab boil to the water). Then he would slather them up with BBQ sauce and grill them on high heat. I havent had them in years and kinda want to do it myself in remembrance of him lol
He boiled them in a pot of water for however long it took to get them fork tender (he added a little crab boil to the water). Then he would slather them up with BBQ sauce and grill them on high heat. I havent had them in years and kinda want to do it myself in remembrance of him lol
This post was edited on 6/25/26 at 1:17 pm
Posted on 6/25/26 at 1:27 pm to Tigerdew
You talking about the sliced boston butt?
I put a rub on them and smoke for 3 or 4 hours at 250. I bunch them up and wrap in butcher paper with some butter on top. Take them off when the IT is 190ish.
I put a rub on them and smoke for 3 or 4 hours at 250. I bunch them up and wrap in butcher paper with some butter on top. Take them off when the IT is 190ish.
Posted on 6/25/26 at 3:25 pm to Tigerdew
Yeah...look at meat church, heath riles or Malcom reed videos. They are good.
With that said, take the extra time to wrap and sauce. Cook to about 190, uncover and let them thicken up. Serve with mashed potatoes and roux sweet peas
With that said, take the extra time to wrap and sauce. Cook to about 190, uncover and let them thicken up. Serve with mashed potatoes and roux sweet peas
Posted on 6/25/26 at 3:36 pm to Tigerdew
Dust with Onion Salt, Celery Salt, Garlic Powder, and a touch of Tony’s or equivalent. Smoke around 250 until done. Prior to done, baste w/ your choice of bbq sauce and glaze.
Grandfathers old recipe. Simple and turns out good.
Grandfathers old recipe. Simple and turns out good.
This post was edited on 6/25/26 at 3:37 pm
Posted on 6/25/26 at 4:24 pm to Tigerdew
Make burnt ends...
Posted on 6/25/26 at 4:56 pm to Tigerdew
Just treat it like it is a Boston Butt, cause it is 
Posted on 6/25/26 at 5:07 pm to BigDropper
quote:
Make burnt ends...
Did this last weekend. Cut it in cubes, throw some rub on them, onto the smoker at 250 for a couple hours. Pulled them off and threw them in a pan with some barbecue sauce and butter, covered for about another hour, pulled off the cover and added a some glaze sauce and let them go uncovered for another 15-20 minutes.
Posted on 6/25/26 at 6:12 pm to Tigerdew
Use to Marinate mine overnight. On the pit, charcoal with Mesquite. Then pull off, cover low heat in the oven. Country Style Ribs were always one of my favorites. My cousin was the Meat Market Manager.
When I BBQ’ed, Chicken, Baby Back Ribs, Country Style Ribs and Burgers. Last about 4-5 days.
When I BBQ’ed, Chicken, Baby Back Ribs, Country Style Ribs and Burgers. Last about 4-5 days.
Posted on 6/25/26 at 9:29 pm to LSUDad
Thanks for the tips. I smoked for 2-1/2 hours at 250 then mixed some white grape juice (what I had) and BBQ sauce for the braising liquid and put them back on till they hit 190. Sauced them a bit and threw on the grates to caramelize a tad. They got to 165 a little sooner than expected. I think I’d do the first smoke at 225 next time. They were delicious but could’ve used about another hour on some heat.
Posted on 6/26/26 at 1:46 pm to Tigerdew
I never realized people get so fancy with country style ribs.
Back when they were dirt cheap and I was dirt poor, I made them all the time.
Couldn't even afford a store bought rub.
mix 3 parts brown sugar to 1 part salt and 1 part combined black pepper, garlic powder, onion powder, cayenne, paprika, and if you want to throw in an aromatic herb(s) put it in this part. I also recommend a sprinkle of everyone's secret ingredient- Accent.
Smoke (grill indirect heat) with any hardwood additive to your charcoal for a minimum of 30 minutes, but after about an hour it's got plenty of smoke. Then just grill them off over direct heat and serve with BBQ sauce on the side, like chicken fingers. Dip in sauce, or don't dip in sauce. But the sauce is on the side for dipping.
Of all the BBQ things people make, the whole point of country ribs is the cheapness and easiness.
Back when they were dirt cheap and I was dirt poor, I made them all the time.
Couldn't even afford a store bought rub.
mix 3 parts brown sugar to 1 part salt and 1 part combined black pepper, garlic powder, onion powder, cayenne, paprika, and if you want to throw in an aromatic herb(s) put it in this part. I also recommend a sprinkle of everyone's secret ingredient- Accent.
Smoke (grill indirect heat) with any hardwood additive to your charcoal for a minimum of 30 minutes, but after about an hour it's got plenty of smoke. Then just grill them off over direct heat and serve with BBQ sauce on the side, like chicken fingers. Dip in sauce, or don't dip in sauce. But the sauce is on the side for dipping.
Of all the BBQ things people make, the whole point of country ribs is the cheapness and easiness.
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