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First time - Countrystyle Pork Ribs

post #1 of 11
Thread Starter 
I'll be doing these for the first time for Christmas Eve and am open to any suggestions on how to do this.
post #2 of 11
Well, what do you like?

I think that they are great for grillin', I tend to buy the bonless ones and cut them into cubes, deep fry them, and serve them as "Carnitas" with corn tortillias and tomatillo sause. The other big use that I have for them is boiled with kraut. Use your imagination, but be careful I have had them dry out a bit when doing the long smoke thing. (some are very lean)
post #3 of 11
Well, they are basically a sliced butt/shoulder, so consider a short smoke with mopping, then low grill and sauce, or braise in oven to finish. Like Zapper, I usually use them in a recipe, when I buy them, which is rarely.
post #4 of 11
I tend to grill them also, but like Meowy's method also/

post #5 of 11
Thread Starter 
Forgot to add that I'll be using a Masterbuilt Electric smoker. I was thinking of the 3-2-1 method.
post #6 of 11
I smoke them all the time. My friends beg me to do them. That being said I cook at about 220 to 230 degs. for about three hours, spray with apple juice and Captian Morgans Spiced Rum every hour. Then for about 1 1/2 to 2 hours moop heavy with Sweet Baby Rays sauce. Like I said my friend beg me to do them.http://i268.photobucket.com/albums/j...g?t=1198444246

post #7 of 11
Thread Starter 
Looks good. Do you use smoke during the whole time?
post #8 of 11
Yes I do, I do em with 1/2 hickory and 1/2 apple wood.
post #9 of 11
Congrats on a great looking smoking adventure.
post #10 of 11
I used to do these on the grill...before the smoker came along. I've done them since on the smoker, and wow! Some of them have an actual rib bone attached and a huge chunk of meat. I love these things cause they're so meaty. I had great success with them smoking.

I did mine for about 2-2 1/2 hours in the smoke, and then put them in a alum. pan covered with foil...splash of apple juice for about an hour. Pulled them out, and put 'em back in the smoker minus the hickory (royal oak only at that point) and tookem off shortly there after. Dripping juicy, and full of flavor. Loved 'em! Almost bought a bunch at Wally world last night. They always seem to be inexpensive for all the meat you get.
post #11 of 11
Thread Starter 
Thanks for the info. I've got 2 chickens I'm going to smoke also. I'll be sure to take some pics.
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