Anyone here smoke country style ribs?

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.

I’ve only cooked them once and used the instant pot. They were fantastic and served them over cheese grits

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.

I marinate them then deep fry em. Absolutely delicious

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.

You've either got to smoke them or cook them hard and fast.

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.

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.

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.

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.