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Country Style Ribs

post #1 of 8
Thread Starter 
What tips can you guys give me for doing boneless country style ribs?
post #2 of 8
i just did a post on some i did in a home made stove top smoker and they were real good,in a regular smoker i would put your rub on and then low and slow em till done then i like to pull em and go to my gas grill or you can use charcoal but gas is fast and all i want to do then is put my finish sauce on and kind of crisp them up a bit char that sauce a little and your good to go. there's my 2 cents anyway. cool.gif
post #3 of 8
I would think do them pretty much like regular spares-3-2-1 way-rub them the nite before.look in the pork section and read some other threads on them.
post #4 of 8
Lots of info around here on how to do them. For what its worth, here's how I do mine.

Rub and cover in saran wrap and put in fridge overnight
Smoke with hickory at 220-240F.
Spray after the first hour (after the bark forms), and every half hour after that with a 3 to 1 mixture of apple juice and Jack Daniels.
At 160 degrees wrap in foil with a splash or two of the apple juice and JD mix and continue to cook to 170 degrees.

I like to do the country style ribs because my 9 year son doesn't like the fat (easy to cut him a piece with the fat off) and my 7 year old daughter doesn't like the bark. A little too spicy for her from the rub. She LOVES the insides though.

I also like them because they are big enough that I can pick a "reference rib" to stick a probe in and use my wireless meat thermometer.

Have fun.

post #5 of 8
Except remember this is basically pork shoulder meat.

Apply rubs first. 220 to 240º for around 3 to 4 hours. Spray with mixture of Apple Juice and Makers Mark (75-25), every ½ hour until wrapped in foil.
After 2 hours wrap in foil for another 1 1/2 hour tops, then ½ hour opened.

post #6 of 8
Just did 10+ pounds of country style boneless ribs for some Marines here at Quantico. Here's what I did (got rave reviews from the Devil Dogs):

1. Rubbed the ribs the night before in my special blend
2. Put them over hickory at 275 degrees at 0630
3. Started spraying with a mix of Apple Juice and Captain Morgans (3 to 2) after the first hour, every 30 minutes
4. At 0930 pulled the ribs, wrapped in foil (with a couple hearty sprays of the mix) and placed them back on the grill at around 250 for another 2 hours
5. Pull the foil at 1130, place the ribs on for another hours, spraying every 15 minutes.
6. Stand out of the way as the Marines come charging. PDT_Armataz_01_37.gif
post #7 of 8
Thread Starter 
Thanks guys. I was kind of hoping that they wouldn't take quite as long but I'm sure they are worth it. I saw a great pack of CR's at Costco so I thought I would give them a try.
post #8 of 8
low-n-SLOW is the key to those ribs being super tender. At all cost try not to sacrifice heat for time. You won't regret the wait!
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