'Morning Everyone! FINALLY going to get some sun on the weekend and planning to smoke some country style ribs along with my baby backs - I usually go with the 2-2-1 method. ANy suggestions on the country style ribs - time, etc? Thanks in advance!
Country Style
- Thread starter indyboy
- Start date
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Well I do mine a little differently than most, not really low and slow.
First I heat a CI skillet with a little evoo, season the ribs, then when the oil is hot brown the ribs, get a nice char. The dump in BBQ sauce lower the heat , cover and when they are nice an tender throw them on the grill, first over the coals then on the cool side cover cook for 10 minutes or so. Grill should be set for indirect grilling. If you're going to pull the ribs, do that when you take them out of the sauce, then put in a aluminum pan put sauce in there and indirect cook >
I know not low and slow, but yummy.
First I heat a CI skillet with a little evoo, season the ribs, then when the oil is hot brown the ribs, get a nice char. The dump in BBQ sauce lower the heat , cover and when they are nice an tender throw them on the grill, first over the coals then on the cool side cover cook for 10 minutes or so. Grill should be set for indirect grilling. If you're going to pull the ribs, do that when you take them out of the sauce, then put in a aluminum pan put sauce in there and indirect cook >
I know not low and slow, but yummy.
Great question Indy, I'd like to hear some good advice on that myself. I love the country style ribs, they are so meaty! I've done baby backs and using the same method every time it is hit or miss, mostly hit though. I've never tried the CS ribs on the grill (or smoker).
Country Style ribs are no more than cuts from a Pork Butt. I tend to do this:
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. 4 hours tops. For wood a mix of Pecan/Cherry was excellent and gave great color.
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. 4 hours tops. For wood a mix of Pecan/Cherry was excellent and gave great color.
- Mar 12, 2009
- 14,477
- 58
What Flash said. He's right that its just a pork butt sliced up and sold as country style ribs. His smoking time and temps are spot on too. But I like apple wood better.
Go to doitbest.com for your alder and other woods. They will deliver it to a store near you. No shipping charge.
That sounds like an excellent way to do them. Are they so tender afterwards that they are falling apart or just right? I have been wanting to try some CS ribs & was afraid to because of the idea of the meat just falling all over the place.
corn cob
Meat Mopper
More often than not this is the case...However true Country style ribs come from the blade end of the loin....According to the North American Meat Packers Association, Country style ribs "shall be prepared from the blade end of a bone-in pork loin and shall include not less than three or no more than six ribs".---- I find these fairly often in local markets...Sometimes boned out and sold as "boneless ribs" --- In the old days in my part of the world, country style ribs cut from the butt were called, (and labeled) "Western Style Ribs" to distinguish them from the true Country Style that were cut from the loin.
Today both have been lumped into Country Style Ribs...Look for clues on the packaging/label...Pk Shld. Pk Loin. blade cut, etc, will offer clues to exactly what you are buying......HTH
Fun!
Today both have been lumped into Country Style Ribs...Look for clues on the packaging/label...Pk Shld. Pk Loin. blade cut, etc, will offer clues to exactly what you are buying......HTH
Fun!
Well, as with your 3-2-1 spare ribs, if they are too fall off the bone, then readjust you time in the foil. Works the same here. I was very happy with them.
I've noticed that. We use to see more CSR with a bone involved. Now it seems we rarely see that. The bone always add more flavor to the meat.
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