Boneless Country Style Pork/Beef Ribs Question

bbrock293

Fire Starter

Original poster

Aug 1, 2012

54

10

Pittsboro, Indiana

• Aug 27, 2012

• #1

Hey guys. I have smoked these a few times now and can't seem to get it down. They are always very though and difficult to eat. I have a few basic questions. What temp do I cook the pork and beef to? I have cooked beef to 170 and it was very tough, I have also gone as low as 150 with the same result. I am cooking on a Brinkman, calibrated external therm, about 200-250. I am cooking pork tonight and want to make sure I am hitting the right temps for the pork and want to make sure I don't end up with dry and tough results. Thanks!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 27, 2012

• #2

Depending on the size, I make them same as spares - 3-2-1

 

Last edited: Aug 27, 2012

bbrock293

Fire Starter

Original poster

Thread starter

Aug 1, 2012

54

10

Pittsboro, Indiana

• Aug 27, 2012

• #3

What tempertature do you cook your pork and beef ribs to (seperately)? Any idea why mine are coming out hard a rock?

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 27, 2012

• #4

I don't cook them to an internal temp, I go by how they look and I think the wrapping in foil with some liquid helps as well.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Aug 27, 2012

• #5

I do the same as Alesia - 3-2-1 method 

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Aug 27, 2012

• #6

Scarbelly said:

I do the same as Alesia - 3-2-1 method 

Click to expand...

Try the search function above on the 3-2-1 method or CSR (Country Style Ribs) and you should have plenty of help to get you headed torwrd perfection!!!

Good luck.

 

bbrock293

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Original poster

Thread starter

Aug 1, 2012

54

10

Pittsboro, Indiana

• Aug 27, 2012

• #7

I read a good number of threads and the way they are cooked seems to vary from thread to thread. Some people cook them like ribs with the 3-2-1 method, others said it took only an hour to do. Some people are cooking the pork to 175, while others are only cooking it to 140 and then pulling off. I was looking for more of a general consesus for the pork and beef. I was thinking that pork had to be a minimum  of 170. Thanks.

 

killer b

Newbie

Jul 12, 2011

27

12

SE Minnesota

• Aug 27, 2012

• #8

The minimum safe temp for pork always use to be 160 degrees, but it has recently changed and now it just needs to be 145 degrees.

 

max-paul

Fire Starter

Jun 26, 2010

55

10

Warrenton, MO

• Aug 27, 2012

• #9

 Are you foiling? And if so, are you using Apple Juice or some other fluid to help braise them? I am new to pork but have done different cuts in Beef. And even though beef is done at 165, but like with my brisket, I will go up to an IT of about 205 or 210 degrees. But it is not the temperature as much as it is that I take an ice pick and if it slides into the meat as if it is air, then it is done. So, as people say, its not the IT as much as it is the bend factor or sliding a probe in and it is like you are probing air. That sir is why some are reluctant to give you a temperature as the DONE number.

 

bbrock293

Fire Starter

Original poster

Thread starter

Aug 1, 2012

54

10

Pittsboro, Indiana

• Aug 29, 2012

• #10

I am not foiling. I am braising with a spray I got off of here, apple juice, vinegar, vegetable oil, etc.