Boneless Country Style Pork/Beef Ribs Question

[bbrock293]

Hey guys. I have smoked these a few times now and can't seem to get it down. They are always very though and difficult to eat. I have a few basic questions. What temp do I cook the pork and beef to? I have cooked beef to 170 and it was very tough, I have also gone as low as 150 with the same result. I am cooking on a Brinkman, calibrated external therm, about 200-250. I am cooking pork tonight and want to make sure I am hitting the right temps for the pork and want to make sure I don't end up with dry and tough results. Thanks!

 

[smokinhusker]

Depending on the size, I make them same as spares - 3-2-1

 

[bbrock293]

What tempertature do you cook your pork and beef ribs to (seperately)? Any idea why mine are coming out hard a rock?

 

[smokinhusker]

I don't cook them to an internal temp, I go by how they look and I think the wrapping in foil with some liquid helps as well.

 

[scarbelly]

I do the same as Alesia - 3-2-1 method 

 

[frosty]

I do the same as Alesia - 3-2-1 method 

Try the search function above on the 3-2-1 method or CSR (Country Style Ribs) and you should have plenty of help to get you headed torwrd perfection!!!

Good luck.

 

[bbrock293]

I read a good number of threads and the way they are cooked seems to vary from thread to thread. Some people cook them like ribs with the 3-2-1 method, others said it took only an hour to do. Some people are cooking the pork to 175, while others are only cooking it to 140 and then pulling off. I was looking for more of a general consesus for the pork and beef. I was thinking that pork had to be a minimum  of 170. Thanks.

 

[killer b]

The minimum safe temp for pork always use to be 160 degrees, but it has recently changed and now it just needs to be 145 degrees.

 

[max-paul]

 Are you foiling? And if so, are you using Apple Juice or some other fluid to help braise them? I am new to pork but have done different cuts in Beef. And even though beef is done at 165, but like with my brisket, I will go up to an IT of about 205 or 210 degrees. But it is not the temperature as much as it is that I take an ice pick and if it slides into the meat as if it is air, then it is done. So, as people say, its not the IT as much as it is the bend factor or sliding a probe in and it is like you are probing air. That sir is why some are reluctant to give you a temperature as the DONE number.

 

[bbrock293]

I am not foiling. I am braising with a spray I got off of here, apple juice, vinegar, vegetable oil, etc.