SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Noob-esque Country Rib Questions - mostly about Foiling
New Posts  All Forums:Forum Nav:

Noob-esque Country Rib Questions - mostly about Foiling

post #1 of 8
Thread Starter 
Hey All,

I've got a big package of country ribs (7 +lbs) and about that many pounds in chicken thighs that I want to smoke up in the BDS tomorrow. I'm going to brine the chicken overnight, and am ok (at least I think I am) w/doing chicken. But I've got some questions about the country ribs.

I've smoked quite a few country ribs over the years, but too be completely honest, I've always done it 'on the fly' and never really put a lot of thought into it. I've learned two really important things on this board - 1) watch my internal temps and 2) don't over-smoke. However, I don't think that I've ever foiled them properly before. I really would like this batch to be both juicy AND tender.

I'm going to make the following rub for them, which I think is something akin to a combo of SmokeBuzz and Meat Hunter's (thanks guys!! PDT_Armataz_01_34.gif):

1/4 Cup Brown Sugar
4 Tbl Paprika
4 Tbl Finely ground kosher salt
2 Tbl Onion Powder
2 Tbl Garlic Powder
2 Tbl Black pepper
2 tsp Ground Mustard
2 tsp Cayenne
1 tsp Cumin
2 heaping tsp Cherry Kool-Aid powder


That said, I've got a couple questions for those of you who feel like helping me out (I'd love any and all suggestions).

1) Do any of you mop country ribs, or should I just let them cook w/out the added juice (I do like bark . . . A LOT)?

2) A related question to #1 - do I foil country ribs during the cooking? If so, how long? Should I just do a 2-2-1, or a 3-2-1, or something like that w/them?

3) If I foil, should I then add some sort of juice during cooking - beer, wine, rum, apple juice, etc.?

4) Should I foil and add juice for a rest period in the cooler when they are done (or, do I even need to rest them)?

Again, I'm shooting for bark, juice and fall-off-the-bone tender.

Any help and/or suggestions that y'all would be willing to pass along would be greatly appreciated!! Thanks in advance!!

Best,
Trout
post #2 of 8
1) Do any of you mop country ribs, or should I just let them cook w/out the added juice (I do like bark . . . A LOT)?

Personally I do not mop. Occasionally, but not often I will spritz with apple juice. You can go either way. One of the reasons I don't spritz or mop very often is I don't like lifting the lid off my UDS unless necessary.

2) A related question to #1 - do I foil country ribs during the cooking? If so, how long? Should I just do a 2-2-1, or a 3-2-1, or something like that w/them?

Someone that has more experience with foiling can answer this one. I have gotten away from foiling pork.

3) If I foil, should I then add some sort of juice during cooking - beer, wine, rum, apple juice, etc.?

Personally I would not add anymore liquid. There's going to be enough liquid that will puddle in that foil without it. What little I foiled in the past, I always punched a couple of holes in the bottom of the foil so the liquid would drip out. I don't like steamed or boiled meat and to me having liquid puddling just causes that.

4) Should I foil and add juice for a rest period in the cooler when they are done (or, do I even need to rest them)?

When done, foil them right off the pit, and toss them in a cooler for a minimum of one hour. Again... I wouldn't put any liquid in with it as there is going to be a lot in there when you open up the foil later.
post #3 of 8
Today i smoked a pork butt for about 5 hrs, up to 170f, then i foiled it and kept it going up 195...
I took a pan, opened up some foil sheets, put the roast in, poured a mix of apple juice/balsamic vinegar/clove powder over it and wrapped it up and put it in the cooler....when I pull it later all that liquid will go in the bowl with the meat...after it cools, I'll separate part of the congealed grease layer...and mix up all the meat.........usually pretty tasty.....may need to add some salt..
the only diff with country style ribs is it takes a little less time to get up to the same temps...they will lose lots of fat if you let them go too long because they are smaller pieces...
hope this helps...
post #4 of 8
Boneless Country Ribs??
post #5 of 8
Thread Starter 
Hey All,

Thanks for comments!

Dandury - I wondered if there would be a lot of liquid . . .especially if I foil while cooking. I like the spritz idea though. I might keep that in mind.

mntwalker - I like the idea of keeping the juice and removing the fat. I could see that being a great addition at the end.

Pineywoods - these are boneless. Most of the time I try to buy bone-in, but a got such a good deal on these that I couldn't pass it up. Will it make a big difference when it comes to foiling them, do you think?

Thanks again folks!

Best,
Trout
post #6 of 8
ok boneless-go for 2-2-1 and mop at 1.5 hr mark-foil with some apple juice for 2 hr and firm up for a hr outta foil-with basteing
post #7 of 8
Thread Starter 
Great! Thanks desertlites! Will that last hour of firming up get me some decent bark?

Thanks again all!

Best,
Trout
post #8 of 8
yup-and fire the heat up but watch them close
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Noob-esque Country Rib Questions - mostly about Foiling