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Dilemma solved

post #1 of 6
Thread Starter 
I was cooking up some country style ribs today and boy did they turn out great. I started a little early according to the ribs. Though I was starting right on time but they cooked up faster than expected. Well that left me with lots of coals already lit. Instead of warring them I pulled out some chicken breasts from the freezer, threw them on and went to town. Now I have chicken ready to go for meal prep this week.
post #2 of 6
My one attempt with country style ribs was a dismal failure. Used Jeff's Rub and left them in the fridge overnight. I used the 2-2-1/2 method at 230 degrees. Ribs came out tough and dry. Tasted great so we ate them anyway. Any advice would be appreciated as I have another rack of them in the freezer.
Gary
post #3 of 6
Quote:
Originally Posted by GaryHibbert View Post

My one attempt with country style ribs was a dismal failure. Used Jeff's Rub and left them in the fridge overnight. I used the 2-2-1/2 method at 230 degrees. Ribs came out tough and dry. Tasted great so we ate them anyway. Any advice would be appreciated as I have another rack of them in the freezer.
Gary

If it is a rack you might have spare ribs. Country style ribs are just strips of shoulder meat. I always foil csr's. I think they need a little steam and braise time to get tender.

post #4 of 6
Thread Starter 

I rubbed them with mustard, and then my dry rub. I let them sit and come to room temp. After that I smoked them until close to 140 IT. I placed them in small small aluminum trays. I put on the bottom a combo of my homemade BBQ sauce, and pineapple juice that had been heated up. Then I sealed it up and put them back on. I tried to follow bear carvers plan, but chasing the kids made it a little tough. I modified a little, Right before serving, I threw them on the grill and basted them up. The turned out great. I liked this method over the failed attempt i made my first time too,

post #5 of 6

I just do my CSR's with everything else 

 

 

 

post #6 of 6
Quote:
Originally Posted by timberjet View Post
 

If it is a rack you might have spare ribs. Country style ribs are just strips of shoulder meat. I always foil csr's. I think they need a little steam and braise time to get tender.

I agree.  Pretty much decided after the last attempt to just cook it as if it were a loin.

 

Gary

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