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Quikie Country Ribs

post #1 of 13
Thread Starter 
OK, my main objective today was Canadian Bacon (posted on bacon forum) but needed to have dinner so I went and bought a small pack of Country ribs. Since I had the tenderloin soaking in the cure/brine I added the ribs for a few hours and then smoked.
210 for 3 hours then wrapped in foil with apple juice/red wine for 2, then at a higher temp (270) for another hour.






Enjoy.
post #2 of 13
They sure look good.
post #3 of 13
Mmmm...those look awesome PTJD!
post #4 of 13
They look great PT. I was eyeing the Country's at the market yesterday while I was hoarding up all of the pork butts. Now I wish I had picked myself up a pack or 2.

Great job, they really do look tasty!!!PDT_Armataz_01_34.gif
post #5 of 13
Thread Starter 
Thanks to all, for some reason the country ribs seem easy to cook and cheap,they are quite tasty!
I forgot to add, I applied Jeff's rub to the pork also.
post #6 of 13
Oh yeah! Them country style are tastey treats indeed!
post #7 of 13
Nice looking grub.
post #8 of 13
Thread Starter 
I think a lot has to do with fat content, I love Ribeye my wife likes Filet.
The Country ribs seem to have a higher fat content.
post #9 of 13
Nice looking ribs..I like the wheels on your Masterbuilt
post #10 of 13
Thread Starter 
Tony, bought the wheels at Westlake hardware, screws right in, about $4 - $5 /each, works great.
post #11 of 13
I've been looking to put wheels on my MES,thanks for the info. PTJD.icon_smile.gif
post #12 of 13


Joe, sacrafice one of your largest butts, bone it out and slice it thick and you will have country style ribs. Same cut of meat.

post #13 of 13
As mentioned earlier countrys are just a band sawed butt... same fat content...same meat. I have tied a pack of countrys back together and made pulled pork...heh.
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