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Pork Ribs? Not sure

post #1 of 14
Thread Starter 
I bought something that was really cheap and it was called pork ribs but it's not like any ribs I've seen. They are separate pieces like pork chops except ... not. Anyway, i rubbed them down last night as if they were babybacks and they are smoking away in my newly modified ECB.

Does anyone know what these are? The bone itself is shaped like a "T" with a long top and a very short bottom.

post #2 of 14
sounds like "country style ribs". sliced shoulder roast
post #3 of 14
Got a pic, they're worth a thousand words.
post #4 of 14
I agree with Drlouis, country style ribs. I've got some leftover that I'm having tonight.
post #5 of 14
Thread Starter 
Ok. So are there any smoking tips for this? For now they're just smoking away about around 200F. I don't want them to come out all dry in the end. I'd rather they be juicy and unhealthy tasting. :) Should I foil wrap them after a while? They've been smoking at 200F or less for about 2 hrs.

Thanks again.
post #6 of 14
Well, the first thing you're going to want to do is to get the smoker temp up to 240° or so. Then spritz them with a mix of apple juice and some sort of booze about once an hour. Hopefully you have a meat thermometer that you can check the temp of the meat with. Smoke them until they get to about 160° then wrap them in foil with some of the apple juice/booze mix and continue smoking them until they reach about 190°. Take them off the smoker and let them sit in the foil for 30 minutes or so then unwrap and enjoy.

post #7 of 14
you got some great advice from dave - follow it and you should be pretty happy!

i think of CS ribs as somewhere between spare ribs and pork shoulder, but i treat them a little more like shoulder than ribs. great results from them, just don't forget to give tjem plenty of time to melt down to tender goodness!
post #8 of 14

With bone-in porik, just look for pull back/shrinkage

Unless those are over a couple inches thick, don't stick with a therm. You won't get an accurate reading anyway. When the meat has started to shrink and pull away from the bone it's done. If you want it tender, foil just as you start to see the pull back (the 3-2-1 method).

Happy smokin' to ya!

post #9 of 14
Country style ribs are butt cut into slices. They have plenty of fat in them to keep them nice and juicy. You actually may get away with cooking them a little longer than ribs because of the high fat content. I haven't done the country style but I've done lots o butts. I'd say you would have to cook them to death to dry them out. These are gonna be very forgiving and very tasteeee!
post #10 of 14
Thread Starter 
I ended up smoking them and eventually checked them and they seemed to pull away fairly easily so i took them off and wrapped them up and let them set until dinner then re-heated them briefly in the oven.

no spritz. no foil. but thanks for the great advice. I'll try that next time.

It did come out very nicely but I'll do better next time with your input.

All in all, a fun first attempt with my newly modified brinkman.

post #11 of 14
They sound like the chine side of a rib end roast cut into country style ribs (backbone side), hard to tell in the dark tho. It'd be like smokin' at midnight with the back porch light off, you can't even find the smoker... take some pics!
post #12 of 14
Thread Starter 
I meant to mention that 5 of these "ribs", each of which had a ton of meat on them was only $6 on sale. For the whole thing. Quite a tasty bargain.

Ends up that I could have smoked them for longer. Darn. They were still tender and good. Just could have been better.

Next time I'll try to take a photo.
post #13 of 14
Here is an interesting link on so called Country Style Ribs:

post #14 of 14
Thread Starter 
Yep. That was them. I had one for lunch today. i put it in the oven for about an hour at 240 and it came out just perfect. So it probably should have been smoked for at least 1 more hour. It just fell right apart when i took it out today. Great stuff.

This evening we made spaghetti and i took just a little bit of the left over smoked pork and added it to the ground beef. Just a little bit. Not much.
It gave it a nice taste. I was not wanting a smokey spaghetti, of course, but it added just a little something.
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