Need Your Best Country-Style Ribs Recipe

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They always seem to dry out quickly.

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Cook them less?

Cook them like a chicken wing. I just rub some dry rub on them and cook on high heat. Ill sauce them up with a couple minutes to go.

I smoked some recently and wrapped them in foil towards the end. Treated them like burnt ends and they turned out OK. Make sure you get a uniform cut on them. I had two different packs and one were thicker than the others. The thicker ones were way better.

I guess I did them this way, too.

I like the bone in, but this is probably what they had.




Dry rub and brown sugar. My recipe is here somewhere, as is your one also, I believe.



You are a good cook and can tell how much I used. Not that it is all that important to measure.



Let them sit for a while.



Do not wrap, use small charcoal fire. I see a couple of chunks of (probably oak) wood back there for smoke.



Use indirect heat



Cook slowly with smoke



Sauce and cook until it sets

Country Style Ribs AKA Pork Fingers in some stores. I usually just season them liberally with my mix of dry and wet seasonings and let them sit in the fridge overnight most of the time, but a few hours will work too.

I'll get my Weber gas grill hot and sear them a bit all around then put them in the center of the grill and turn the outer burners on low to slow cook them until done. I will also baste them with BBQ sauce that has been cut with water and apply thin coats as they cook. Between indirect heat and thin coats, the sauce doesn't burn on the meat.

I'll cook until done but not overdone as it dries the meat out.

Remember that it's just pork butt, Rat, so cook accordingly.

1) brine
2) Brine.
3) BRINE.

After brining (did I mention you really should brine them?), I like to either grill them hot and fast to medium rare (yes, pink pork. It's good. It won't kill you) or take them for a really slow smoke up to medium or a slow braise in the oven. There's really no in-between. Once you get past medium rare, you're in for the long haul if you don't want it to be tough, and a wet method or very low heat for a very long time are both good options to keep it from drying out too badly before it gets fall-apart tender.

ETA: Someone up there mentioned rice and gravy. That's also an EXCELLENT application for pork fingers, though I prefer using a butt roast for that so I can stuff a sausage right down the middle of it. If I'm doing an application like that where I need a lot of browning on the meat to make fond, I'll skip the brining, as brined meats just don't brown as well with the increased moisture and I'm going to braise it on a bare simmer for a couple of hours anyway, so it has less chance to dry out.

i've only done them once and used the instant pot. they came out nice. it has been a while but i think it was similar to this recipe

LINK

I take mie and rub em with steens syrup till shiny. Then season with cajun seasoning the syrup helps it to stick smoke a couple hours on the cool side then sauce or not put them in a dish pan foil over with a splash of water in the bottom and let em sit on the cool side till every one is good and beered up and done asked if they ready yet a few times dish em up and watch ya friends hurt they selves on em.

I like to cook them up in a pork fricassee Someone mentioned two things, Jack Miller’s in one post and Steens syrup in another post. Try this, mix Steen syrup and Jack Miller’s and cook on the stove top to reduce the consistency, baste on your barbecue chicken or pork with this, it is a great barbecue sauce

You should try boiling them in crab boil then crust it on the grill. It sounds crazy but it comes out tender, juicy and spicy! Same thing with slabs

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