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country style ribs

post #1 of 13
Thread Starter 
Country style ribs were on super sale. Any suggestions on smoking them up?
post #2 of 13
Loin or butt cut?
post #3 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Loin or butt cut?
not sure. The package only says bone in country style ribs. But at 1 dollar a pound I couldn't pass it up.
post #4 of 13
Does the bone look like the one in a butt or like a rib bone.
post #5 of 13
Thread Starter 
More like the rib bone. Probably loin cut then? How would you prepare these things?
post #6 of 13
Chances are there from a butt. Doesn't look like a rib bone, just a hunk of bone here and there. I like to smoke them for an hour, hour and a half then put them in a foil pan with a braising liquid of choice (i like to melt down peach preserves and cut it with apple juice and a little of my favorite bbq sauce) then cover and cook for another hour to hour and a half until fork tender. You can also put them back on the smoker afterwards for 20 minutes or so and baste with whatever floats your boat.

Now I'm not real familiar with the loin cut but I'd assume it's less fatty in which case the method i described may not work as well.
post #7 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Does the bone look like the one in a butt or like a rib bone.
do you use a rub like you would for ribs or a butt?

Quote:
Originally Posted by vonk15 View Post

Chances are there from a butt. Doesn't look like a rib bone, just a hunk of bone here and there. I like to smoke them for an hour, hour and a half then put them in a foil pan with a braising liquid of choice (i like to melt down peach preserves and cut it with apple juice and a little of my favorite bbq sauce) then cover and cook for another hour to hour and a half until fork tender. You can also put them back on the smoker afterwards for 20 minutes or so and baste with whatever floats your boat.

Now I'm not real familiar with the loin cut but I'd assume it's less fatty in which case the method i described may not work as well.
post #8 of 13
You absolutely can and i usually do. But, season them to taste before hand for sure
post #9 of 13
Thread Starter 
Quote:
Originally Posted by vonk15 View Post

You absolutely can and i usually do. But, season them to taste before hand for sure
awesome. Thanks!
post #10 of 13
Your welcome. Enjoy
post #11 of 13
I usually rub mine with my regular pork rub (Jeff's) and cook them just like Vonk. Sometimes my times may vary with how they're doing on the grate. I use a lot of peach preserves on chops, loin, etc. Another good braise is Jeff's sauce with honey and apple juice in the covered pan. I like the braise to be at least 1/2 the depth of the ribs. CSR's are one of my favorites.

Good luck, Joe.
post #12 of 13
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

I usually rub mine with my regular pork rub (Jeff's) and cook them just like Vonk. Sometimes my times may vary with how they're doing on the grate. I use a lot of peach preserves on chops, loin, etc. Another good braise is Jeff's sauce with honey and apple juice in the covered pan. I like the braise to be at least 1/2 the depth of the ribs. CSR's are one of my favorites.

Good luck, Joe.
lots of great ideas. Thanks!
post #13 of 13

The last two weekends I've made country style pork ribs using the burnt ends recipe on Jeff's main site. The bark and flavor is awesome.

 

They're really easy to prep, fairly foolproof, and don't take too long with them being cubed up. I'm really interested in trying the braising method mentioned by Vonk15. I bet those come out really tender.

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