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Country Style Ribs

post #1 of 9
Thread Starter 
Two daughters, with boyfriends, are coming over Sunday, so we're planning my first ABTs and a stuffed loin (two ways). [Qview and recipe to follow.]

I also have a pkg. of country style ribs I was planning to make for just the hubs and me on Saturday. Do I smoke these with the 3-2-1 or 2-2-1 method, or should I try something else? Smoker temp? Internal temp?

Thanks Smokers
post #2 of 9
You can certainly do the country style ribs the same as the St Louis style with the 3-2-1 method at 225-230* and all will be just fine! If you want ot cook to temp then 170 is a good one to pull them at.
post #3 of 9
I've only done country style once. I just smoked em to 170 with no foil and they tasted great. I'm sure either way will work. As with most things smoking, its good to experiment with a few different methods and see what tastes best to you.
post #4 of 9
I usually do CSRs to temp - pull them about 170*. They might even finish faster than the five/six hours with the 3-2-1 or 2-2-1. Very tasty meat for sure, have fun.
post #5 of 9
Thread Starter 
Thanks guys. The hubs says I have the Smokin' Monkey on my back. I don't think he really mind my addiction; he is certainly reaping rewards from it.
post #6 of 9
The big question is he good with the whole picture (Qview) thing yet. It was a while before the wife quick making fun of me. Now she just looks behind herself (that area) and says see what he's done to me. I'm really glad you have a smoking addiction and everyone around you is very happy to I know thats right.
post #7 of 9
Thread Starter 
I think he gets a little impatient with me trying to get just the right shot. He wants to eat.
post #8 of 9
3-2-1 method with plenty of brown sugar slow and low so the sugar dont burn thats country style to me.
post #9 of 9
Country style is a different cut, not a cooking style. It isn't really rib meat. Its generally shoulder meat cut into strips.
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