/ Register

  1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Boneless country style ribs

Discussion in 'Pork' started by dgross, Jan 12, 2007.

  1. Jan 12, 2007 #1
    dgross

    dgross Meat Mopper

    The boonies of NC
    Hi everyone :) ! Just wanted to see if anyone has any suggestions on how to smoke bonless country style pork ribs. I've never cooked these before and the recepies I'm finding on cooks.com look poor. We plan on trying these on Sun. so any info would be deeply appreciated!! Thanks in advance, Daun
     
  3. Jan 12, 2007 #2
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Well, throw some rub on em (see rubs in forum), wrap in plastic wrap, let set in fridge overnight, take em out and reseason (there is a lot of meat, unlike a bone in, so season well) put on smoker (not touching) between 220° and 240°, let em go, spritz occasionally with apple juice and bourbon (or no bourbon) when they reach 165° , loosely wrap in foil with a little apple juice spilled in. Take to 180°-185°, then take back out foil for 1/2 hour (be careful, they will be so tender they might fall through grate, sauce if ya want, watch so sauce don’t burn. Then eat em! Damn! Now I’m hungry! :oops:
    Good Luck!
     
  4. Jan 12, 2007 #3
    bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Santa Rosa Beach, Florida
    Daun,
    I've never done the boneless ribs but if I were to start a batch of them right now, I think I would treat them just as a pork butt. When preparing them, slather (I just love that word) them with a nice coating of ball park mustard. Then apply your favorite rub..... I like to do this about 12 to 14 hours ahead of putting them into the smoker. Then smoke them low and slow until an internal of about 165 *. Serve them with your favorite dipping sauce on the side. It may not be perfect but it's a good starting place and can be adjusted as necessary.... IMHO.
     
  5. Jan 12, 2007 #4
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    What do you folks think about adding SoFlaQuers finishing sauce on them? Would that work or is that just for pulled pork?
     
  6. Jan 13, 2007 #5
    dgross

    dgross Meat Mopper

    The boonies of NC
    Thanks for the great ideas gentlemen 8) !! Up in smoke, I think I like the Jack Daniels spritz-It'll liven things up a bit around here [​IMG] . Since I bought 2 packs of ribs, I think I'll try both of your ideas and see which one my tastebuds pefer :) . Thanks again for being so ready to help :D ! This site is becoming addictive :twisted: !! Daun
     
  7. Jan 13, 2007 #6
    jminion

    jminion Meat Mopper OTBS Member

    Federal Way, WA
    Country style is butt that has been cut to what you purchased. Can be handled like butt as far as rub and saucing are considered. cook to about 185 to 190 internal and enjoy.
     
  8. Jan 13, 2007 #7
    dgross

    dgross Meat Mopper

    The boonies of NC
    jminion, is that boston butt cut into ~2 in. slices?
     
  9. Jan 13, 2007 #8
    dgross

    dgross Meat Mopper

    The boonies of NC
    Cheech, could you tell me where I could find the sauce recipe that SoFlaQuer created? Thanks!! Daun
     
  11. Jan 13, 2007 #9
    jminion

    jminion Meat Mopper OTBS Member

    Federal Way, WA
    Yes and you can find it boneless and bone in.
     
  12. Jan 13, 2007 #10
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    Cheech, it is my understanding the finishing sauce is for pulled pork.

    Daun, here is the link to SoFlaQuer's Finishing Sauce.

    SoFlaQuer's Finishing Sauce
     
  13. Jan 15, 2007 #11
    dgross

    dgross Meat Mopper

    The boonies of NC
    Well, we attempted the ribs but they didn't turn out as good as I had hoped :( . I think a lot of it had to do with the choice of meat that I used. There was a lot of connective tissue and also, the fire got too hot for too long. Oh well, there is always next time and at least the flavor was good even if the texture wasn't the best. My hubby thinks that they didn't cook long enough so I'm going to put the leftovers in the oven and cook them at 300 for an hour or so this afternoon. Will post pics once the hubby gets home-he's the 'puter guru around here :) . Hope everyone had a good weekend and look forward to reading the most recent posts! Daun
     
  14. Jan 15, 2007 #12
    jminion

    jminion Meat Mopper OTBS Member

    Federal Way, WA
    Daun
    If your going to cook in the oven at 300 degrees cover with foil and add a small amount of liquid.
    Jim
     
  16. Jan 15, 2007 #13
    dgross

    dgross Meat Mopper

    The boonies of NC
    Thanks Jim, that is exactaly how I'll do it :)! Daun