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Country Style Ribs - Suggestions?

post #1 of 8
Thread Starter 
Been a while since I've been on here, haven't had much of a chance to do any smoking this summer, this is only the 2nd time I've fired it up.

I picked up a large pile of Country Style Pork Ribs from the store for $.79/lb. Looking to smoke them up this weekend in my Masterbuilt Electric Smoker.

I've read some places they tend to get dry when smoked, anything I should do to help prevent this? I made some St Louis style spareribs a couple weeks ago that were excellent using a mustard coating, dry rub, and cooked low and slow (around 225). Anyone try this with country style?

Since I have so many ribs, I may end up making a rack each of different styles, just trying to get a suggestion on what people have tried here.

post #2 of 8
I would take them to 145' and foil to about 175' or higher with some liquid or sauce. Should be nice and tender and juicy. Just check for tenderness. You can also finish on the grill for a quick sear with sauce.

Good luck.
post #3 of 8
I have smoked "what I think is" the same style ribs that you are refering too. I did a good coating of BBQ rub on them & smoked them @ about 225 like you mentioned..... They rendered their fat pretty good after several hours & then I put bbq sauce (Sweet Baby Rays) on for the last hour. They were really good.... I left them on a little longer to get a littel crispy, which is what I personally like..... Trust your instincts, do them the way that you like them...... They are pretty easy & forgiving..

Good Luck!
post #4 of 8
A lot depends on where they came from. Anything cut into 1"x1" x 3-5" strips are deemed 'Country Style' ribs. However, they can be pork butt, pork shoulder, rib end, center cut, loin end, even round and belly strips; their flavor and tenderness (FAT) from each individual cut depends on the properties of that muscle group/sub-primal. Can you identify where they came from on the pig? (You ever notice that the amount of FAT is largely dependent on the amount of fat that is marbled into the meat? No coincidence one is spelled just like the other..lol!)
post #5 of 8
I smoke them a lot (since they are my wifes favorite). I just make them like spares. Rub'em down and 3-2-1 (sometimes 2-2-1) and they turn out great.
post #6 of 8
I mostly throw them on the regular grill but I have smoked them a couple of time here laterly. I just hit them with my rub and smoke them using the 2-2-1 with alittle of a finishing sauce in the foil and then bbqsauce for the last hour or 45 minutes maybe till they look right and good.
post #7 of 8
Thread Starter 
These look like they are from the shoulder with a nice layer of fat on one side. I trimmed them a bit and I'll probably smoke them fat side up to keep them juicy. I wiped them down with some yellow mustard and gave them a nice coating of rub. We'll see how these work out.

Also since we decided to eat later in the day I did up some wings for appetizers. Spicy, teriyaki and bbq. I even pulled out a nice chunk of pork loin to make into some pulled pork. It's interesting that pork loin was cheaper than the butts this time. $1.68/lb for butt and $1.09 for whole loin.

I always hate smoking meat without a full smoker.
post #8 of 8
Thanks for asking and the answers! I'll be smoking 1st Country style from Costco Sunday- so this surely helps!
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