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Country style rib question

post #1 of 10
Thread Starter 
Picked up two packs yesterday at .99 cents per pound. They are boneless. Any tips on smoking these since they are boneless and fatter than regular ribs. I think the 3-2-1 method would be too long.

post #2 of 10
I've done them before and all I do is put rub on and smoke, spritzing every hr with apple juice. Usually takes around 3 hrs or 165*-175*. Below is from the Hormel web site.

Country-Style Ribs

Ribs taken from the blade end of the loin closest to the shoulder. Country-style ribs are meatier than other ribs but they are not as easy to eat, due to their bone structure and fat running through the meat. They include a minimum of 3 ribs and can be as many as 6 with bones or boneless.
post #3 of 10
My guess from what you described (and what I have seen locally) is that you got the top part of the boston butt. Many different things get packaged as a Country Style Rib since that phrase is just kind of a made up store marketing style type name and not really a butchering cut.

Rambling out of the way........treat it more like a butt than a rib. Watch the internal, maybe stop at a lower temp than you do with the butt and slice it depending on what you are looking for with them.
post #4 of 10
Thread Starter 
Ad 'em to the list for the 13thicon_mrgreen.gif
post #5 of 10
Here are some that I cooked the other day. I seasoned them with a rub consisting of black pepper, paprika, granulated garlic, and salt, and slow cooked them on the open fire for about 45 minutes. I then wrapped them in foil, sauced them with Sweet Baby Ray's, and let them cook for another 45 minutes. Slap yo mama good.
post #6 of 10
I do these frequently because they are usually on sale and cheap around here. Treat them as you do a Boston butt as far as rub and smoker temp goes but understand that they cook much faster than a whole shoulder roast. Best way is to use a probe thermo and remove any time after internal temp reaches 165*

If your in a hurry, a quicker way is to rub/marinade the night before. When ready to cook, let them take on smoke for about an hour or so and then finish them on a medium heat grill 4-6 minutes per side depending on thickness, then glaze with a lite coat of your favorite mop/bbq sauce.

Hope this helps.

post #7 of 10
These do need to be wrapped in foil as they are so lean. Give yourself a couple of hours. Spritz them with apple juice before wrapping to give them a braise.
post #8 of 10
Boil em!... c'mon I'm just kidding

If it were me I'd do em like Goat was saying.. they should come out great that way
post #9 of 10
I make 'em here from time to time...you're right they're very inexpensive. I've just straight grilled them before, and they were great. Last time I rubbed them, put 'em on the smoker with some hickory for about 3 hours @ 230 and they were great, had a smoke ring, and were as juicy as can be. I got some without bones, with a nice piece of fat running through, and some that actually had a baby back type bone connected to the back, a small membrane piece to remove, and a huge chunk of meat connected to the bone, those were the best. I try to get the packs with the most pieces with the bones attached.

Thanks, now I'm hungery, and I don't have time before work to smoke anything!!!!! Poor old Me! icon_mrgreen.gif
post #10 of 10
WAY WAY back in the day..............from a cook book "The Good Housekeeping Illusrated Cookbook"........talks about par-boiling em with a couple med. sized onions.........drain......the set in fridge overnite.......

then "GRILL" em till done/browned.........turned out great.......not smoked tho...........

but i know par-boiling is a no-no here..........

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