Country Style Ribs (Cured & Smoked) Lots of Qview!

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
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Macungie, PA
Country style Ribs (Cured & Smoked)

I made "Bacon-On-A-Stick" (cured & smoked Pork Ribs) a few times, so I decided to try Country Style Ribs (CSRs).

It worked out really good, but I think it would be better if the pieces were all more like the larger ones I got, and not so many of the smaller pieces.

Anyway, below is how I did it.

Day #1:

Rinse all pieces under cold water, and pat dry with paper towels.

Divide the pieces into groups that will fit into Zip-lock bags (in one layer). I my case it was 4 groups.

Weigh each group, and calculate how much TQ is needed per group (One half ounce of TQ per pound).

Doing one group at a time, rub the proper measured amount of TQ on the pieces of that group (along with about 2 tsp of Brown Sugar per pound), line the pieces up in one layer in the Zip-lock bag, throw any TQ that fell off, into the bag with the group of pieces it fell off of, to keep the proper amount of cure in each bag.

Squeeze out excess air & close bags.

Put bags on cookie trays to keep them laying flat in their own juices.

Put in fridge (36˚/39˚). I keep mine at 37˚/38˚.

After 24 hours, flip & massage bags, keeping the pieces in that same one layer position in the bags. 

Note: In this case we are only using cure for 48 hours. We are not concerned with curing completely to the center, because we will be hot smoking to over 150˚ internal temp. The TQ is only used to get the "Hammy" flavor, just like we do with "Bacon-On-A-Stick".

 

Day # 3:

Remove pieces from curing bags, rinse well, and soak in ice water for 1 hour.

Slice a couple thin pieces off, and fry to test for salt flavor.

If it tastes salty, soak for another hour. Repeat as needed. These were Perfect.

I have never had to soak anything to get rid of salt flavor, except when I used Hi Mt BBB Cure & Seasoning.

I always do a Salt-fry-test---Just in case!!!

Rinse pieces one more time, pat dry, and put on smoker racks.

I like to put the bigger pieces on one rack & the smaller ones on another rack.

I also sprinkled both sides with Black Pepper, Garlic Powder, and Onion Powder.

Put in fridge, uncovered, overnight, for pellicle to begin forming.

If you don't have a designated "Meat" fridge, you can run a fan over the pieces for a couple hours, just before you put them in the smoker.

Day #4  (Smoking Day):
11:00 AM-----------------Pre-heat Smoker to 140˚ (using MES 40) to finish forming pellicle.

11:30 AM-----------------Put meat in top two positions (bigger pieces below smaller pieces). No smoke yet.

12:00 Noon--------------Reset temperature to 225˚, and put a well lit AMNPS on the bars, to the left of the chip drawer. (I used Hickory Pellets)

2:00 PM------------------Stack all CSR pieces on a wire rack in a foil pan, and cover & seal with double aluminum foil. Put on rack in second position. ON EDIT---Forgot to add, I poured 10 ounces of Apple Juice into the pan (they don't lay in it---it's under the wire rack).

2:00 PM------------------Also Note:  I checked with a Therma-Pen, and the pieces were already over 150˚ internal temp at this point.

3:15 PM------------------These pieces of CSRs were kinda small, so I cut back the heat to 160˚ at this time.

4:15 PM------------------Cut heat back to 140˚.

4:45 PM------------------Kill power, and remove from smoker. Take pics, plate, add sides, and eat---MMMMmmmmm.............

Note: All pieces ranged from 163˚ to 169˚ internal temp.  Pieces must be at least 145˚ internal temp (USDA).

Thanks for looking!

Enjoy,

Bear

PS: My Step by Steps are "How Tos" not "Must Dos". You can adjust anything you want to suit your tastes, however do not tamper with the amounts of cure per pound of meat (in this case Tender Quick).

Proper amounts of meat & Tender Quick, ready for rubbing:
21cd1102_DSC02923.jpg


All rubbed & ready for fridge:

daabc8c3_DSC02926.jpg


Small slices for salt-fry test:

555f7b7b_DSC02936.jpg


Fry Test:

2087fd17_DSC02939.jpg


Salt-Fry test taste pieces----Perfect!

23d6c39b_DSC02941.jpg


Ready for over night pellicle forming in fridge:

a27f8e6c_DSC02945.jpg


Fresh out of smoker (163˚ to 169˚ internal temp):

4361b501_DSC02949.jpg


Bear's Plate MMMMmmmmm...............

ed381f62_DSC02953.jpg


A Little Extra BearView:

439e0694_DSC02957.jpg


AWESOME LEFTOVERS !!

I had a bunch of leftovers, and I noticed the smaller pieces had the same consistency as my Dried Beef, but the great Bacon flavor, so I got the old slicer out.

I trimmed off all of the excess fat, cut out all of the bones, and sliced the left over meat very thin, like I do Dried Beef & Dried Venison. This stuff came out awesome, and my Son went nuts over it too!!!!

Check out the pics below.

Thanks,

Bear

Three things I got out of the leftovers:

Left----------Real tasty outside pieces that are great cold, and even better warmed up.

Top----------Bones with some meat I left on them---Great to warm up & chew on,

or add to beans & such for the great Bacon flavor.

Bottom------Thin sliced Dried Pork Chips----AWESOME!!!!


Close-up of Dried Pork Chips (very thin):


Meat left on bones----Just like "Bacon-On-A-Stick".

Chew off of bones or add to Beans & such.

View media item 487003
 
Last edited:
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Bearcarver, this looks delicious. Thank you for the easy to follow instructions. I will see if I can adapt the method for my offset smoker.
 
QUOTE:

"Weigh each group, and calculate how much TQ is needed per group (One half ounce of TQ per pound).

Doing one group at a time, rub the proper measured amount of TQ on the pieces of that group (along with about 2 tsp of Brown Sugar per pound), line the pieces up in one layer in the Zip-lock bag, throw any TQ that fell off, into the bag with the group of pieces it fell off of, to keep the proper amount of cure in each bag."

Bear, Thanks for posting with such great DETAIL...Especially the above underlined CRITICAL information!  Having been a ServSafe Instructor for many years, I had to teach all aspects of Food Safety...BUT...of all the Foodborne Pathogens out there, CLOSTRIDIUM BOTULINUM, the critter that causes Botulism, has to be taken Extremely Seriously! The majority of pathogenic bacteria creates the greatest amount of havoc in the Gastrointestinal Tract, with varying degrees vomiting and/or diarrhea...BUT...Botulinum Toxin can cause Paralysis and Death. Although Botulism is rare, it is of such great concern that ALL PRECAUTIONS must be taken to avoid it!

The importance of PROPER use of CURE to inhibit grown of CB cannot be overstated. Recipes for Curing Meat and Sausage have been designed to use a specific amount of Cure for a given Weight of meat. If that amount of cure is not maintained in contact the meat, Bacterial growth can occur...PERIOD!  If it was not Critical recipes would simply state, "apply cure to taste".

Add ALL the Cure to the bag and stay SAFE...Remember, just because Botulinum Poisoning is rare don't mean it won't happen to you!

Keep up the good work, Bearcarver!...JJ
 
Bear,

Those make my stomach rumble. Excellent Q & Bear View.

Thanks for the excellent step by step.

JC
Thank You very much, JC!!!

Bear


Bearcarver, this looks delicious. Thank you for the easy to follow instructions. I will see if I can adapt the method for my offset smoker.
Great !

Like I said though, try to get larger pieces of CSRs. 

These were great tasting, but bigger pieces would have been better.

Bear
 


Nice job Bear!

Do they taste like BBB?

They sure look good!
Thanks Al !!!

Actually they taste just like "Bacon-On-A-Stick", without as many sticks (rib bones).

If I had to pick what they taste most like, other than Bacon-On-A-Stick, I would have to say that your guess is correct-----BBB.

Bear
 
 
Bear, those look incredible!  Thank you for the detailed steps.  Especially about the TQ. 

The Bear Plate and Extra Bear Shot are money!

I am dying to make something "hammy".  I think it's time to buy some TQ and git 'er done.
 
Love the color! Are they similar in tatste to BBB? Ham?
Thanks Teez !!!

See the answer I gave Al.

Bear
 


QUOTE:

"Weigh each group, and calculate how much TQ is needed per group (One half ounce of TQ per pound).

Doing one group at a time, rub the proper measured amount of TQ on the pieces of that group (along with about 2 tsp of Brown Sugar per pound), line the pieces up in one layer in the Zip-lock bag, throw any TQ that fell off, into the bag with the group of pieces it fell off of, to keep the proper amount of cure in each bag."

Bear, Thanks for posting with such great DETAIL...Especially the above underlined CRITICAL information!  Having been a ServSafe Instructor for many years, I had to teach all aspects of Food Safety...BUT...of all the Foodborne Pathogens out there, CLOSTRIDIUM BOTULINUM, the critter that causes Botulism, has to be taken Extremely Seriously! The majority of pathogenic bacteria creates the greatest amount of havoc in the Gastrointestinal Tract, with varying degrees vomiting and/or diarrhea...BUT...Botulinum Toxin can cause Paralysis and Death. Although Botulism is rare, it is of such great concern that ALL PRECAUTIONS must be taken to avoid it!

The importance of PROPER use of CURE to inhibit grown of CB cannot be overstated. Recipes for Curing Meat and Sausage have been designed to use a specific amount of Cure for a given Weight of meat. If that amount of cure is not maintained in contact the meat, Bacterial growth can occur...PERIOD!  If it was not Critical recipes would simply state, "apply cure to taste".

Add ALL the Cure to the bag and stay SAFE...Remember, just because Botulinum Poisoning is rare don't mean it won't happen to you!

Keep up the good work, Bearcarver!...JJ
Thank You very much Jimmy!!!

That cure thing is a lot more important if you're gonna cold or warm smoke, but if we weigh it exactly for the meat, we shouldn't leave it lay on the counter.

I think it's just a great habit to get into.

Thanks again,

Bear


wow whats it taste like?
Thank You!

See the answer I gave Al.

Bear
 
 
Those look awesome!! Great step by step as always Bear!!
Thanks Buddy!!!

Bear
 


That sounds and looks good Bear! I am gonna have to give these a try.
Thanks Solar--You'll love 'em!!

Just be careful, they can dry out easily, especially if they're small ones.

Bear


Bear, those look incredible!  Thank you for the detailed steps.  Especially about the TQ. 

The Bear Plate and Extra Bear Shot are money!

I am dying to make something "hammy".  I think it's time to buy some TQ and git 'er done.
Thanks Scooper!!

I'm a sucker for Hammy tasting meats!

Bear
 
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