Country spare ribs: need a direction to go!

[DieselTech]

Guys & gals I picked up some spare ribs I would like to do on my pit boss pellet grill.

What direction would you go?
I would like to smoke them for 2hours at 180°f then increase temp to ? Maybe 250°f

What would you do for seasonings & would you sauce them.

Thanks. Any & all help will be appreciated.

 

[texomakid]

Love Country Style Ribs! You'll get a lot of great suggestions soon.

I typically apply rub (any BBQ rub should be good) then smoke them around 225° for a few hours then I put them in a foil pan with butter, brown sugar & honey, maybe a little apple juice and more rub (options for this brazing liquid are unlimited.) Cover in foil and let them braise for an hour or so. This seems to help tenderize them. I'm curious too how others approach CSR.

 

[SmokinEdge]

At least you have the good ones cut from the butt, they also cut CSR from the loin with bone.

These are very forgiving, I generally rub them but some times just SPOG and I rarely sauce them, just a personal preference. I would start them out about 180 for a couple hours then move up to 250 to finish. You can take these to over 200 IT for pull type meat or I most usually take them to about 190 IT and fork and knife them.

 

[normanaj]

I like simple seasoning for country ribs,spog for us.

For me I take them to 140 or so much like I do loins/tenderloins.

 

[schlotz]

I'd get some smoke on 'em for a bit then move them to the grill to finish. Best of both worlds.

 

[Brokenhandle]

Weekend CSR's w pics

Ran across a deal on some CSR's last weekend that I just couldn't turn down. Haven't cooked these in quite a while so kind of just threw this together on a whim. Here they are in their glory. Around 13ish pounds for under $15. Not bad. Seasoned these up with what I had on hand real quick...

www.smokingmeatforums.com

Check this thread out by SmokinVOLfan , I remember him doing these...he enabled me to go out and buy some!

Ryan

 

[tallbm]

Guys & gals I picked up some spare ribs I would like to do on my pit boss pellet grill.

What direction would you go?
I would like to smoke them for 2hours at 180°f then increase temp to ? Maybe 250°f

What would you do for seasonings & would you sauce them.

Thanks. Any & all help will be appreciated. View attachment 701721

SmokinEdge said basically everything I would have said.
My only addition is that I often Salt, Pepper, Onion, Garlic, and Paprika on pork but SPOG alone is my 2nd most used seasoning option.
Also, these things won't mind what temp you are cooking them at in the end when you crank it up, as long as they aren't burning :D

I look forward to seeing the final item :D

 

[chef k-dude]

I'm going to guess that SPOG is salt, pepper, onion and garlic powder?

I know this is primarily a smoking site and thats why I came here years ago; I went through a smoking faze trying to smoke anything and everything. I'm through that and now only break out the smoker for a few things a few times a year. Setting it up just to kiss smoke on country style ribs fell out of favor for me, but we almost exclusively eat those rather than baby backs, St. Louis, etc.

I pressure cook them now. Still tweaking it but its been working well. Getting the doneness just right is elusive. I like them nearly fall apart...dont want to be sawing them with a knife, but get them too "fall aparty" and they will start to stick and break up while setting sauce on the grill, so if they are that done I will set sauce in the oven or under the broiler.

I like to dry season them with either my Cajun or BBQ rub (any store-bought rub would work or even just "SPOG"?) and brown them on as many sides as I can in a skillet or on a griddle. Then in to the pressure cooker (I have the Zavor Lux) with a couple tablespoons of soy sauce, 1/2 cup cider vinegar and 3/4 cup water for 20-25 minutes then a natural release (3.5-4lbs of meat).

I pull those out to a platter or sheet pan then head out to the grill to set BBQ sauce and get some of that sauce blackening here and there but not burnt. I serve with more sauce on the side. I dont like really sweet sauce but I like plenty of sauce with country style ribs. I make all my own sauces and rubs to control that.

I dont think there is the word "spare" in the name for those cuts of butt. And thats all they are usually, cuts form the prime portions of the same butts we smoke for pulled pork.

Good luck! Let us know what you did!

 

[tallbm]

I'm going to guess that SPOG is salt, pepper, onion and garlic powder?

I know this is primarily a smoking site and thats why I came here years ago; I went through a smoking faze trying to smoke anything and everything. I'm through that and now only break out the smoker for a few things a few times a year. Setting it up just to kiss smoke on country style ribs fell out of favor for me, but we almost exclusively eat those rather than baby backs, St. Louis, etc.

I pressure cook them now. Still tweaking it but its been working well. Getting the doneness just right is elusive. I like them nearly fall apart...dont want to be sawing them with a knife, but get them too "fall aparty" and they will start to stick and break up while setting sauce on the grill, so if they are that done I will set sauce in the oven or under the broiler.

I like to dry season them with either my Cajun or BBQ rub (any store-bought rub would work or even just "SPOG"?) and brown them on as many sides as I can in a skillet or on a griddle. Then in to the pressure cooker (I have the Zavor Lux) with a couple tablespoons of soy sauce, 1/2 cup cider vinegar and 3/4 cup water for 20-25 minutes then a natural release (3.5-4lbs of meat).

I pull those out to a platter or sheet pan then head out to the grill to set BBQ sauce and get some of that sauce blackening here and there but not burnt. I serve with more sauce on the side. I dont like really sweet sauce but I like plenty of sauce with country style ribs. I make all my own sauces and rubs to control that.

I dont think there is the word "spare" in the name for those cuts of butt. And thats all they are usually, cuts form the prime portions of the same butts we smoke for pulled pork.

Good luck! Let us know what you did!

yeah SPOG is Salt, Pepper, Onion, and Garlic.
Most here prefer to use granulated versions of Onion and Garlic. I agree but go one step further with the onion and prefer minced/dehydrated dried versions of onion. Those flakey bits can toast up and taste awesome or can soak up juices while cooking and be awesome. Always a great win in my book with those versions of the onion seasoning :D

 

[912smoker]

This

Weekend CSR's w pics

Ran across a deal on some CSR's last weekend that I just couldn't turn down. Haven't cooked these in quite a while so kind of just threw this together on a whim. Here they are in their glory. Around 13ish pounds for under $15. Not bad. Seasoned these up with what I had on hand real quick...

www.smokingmeatforums.com

Check this thread out by SmokinVOLfan , I remember him doing these...he enabled me to go out and buy some!

Ryan

Is also the preferred technique at my house. So many flavor options with sauce. I do some with Korean BBQ sauce.

Keith

 

[DougE]

I just apply my rub of choice and pretty much smoke them the same as a pork butt, since that is what they are. Think of them as mini butts. Cook to probe tender (200~205° is generally where this happens) and enjoy.

 

[DougE]

If they are boneless (they look to be), cube them up and turn them into burnt ends. I have done this and they really make some tasty burnt ends!

 

[DieselTech]

Thanks to everybody that has replied & gave some many options to choose among.

I am definitely going to try & make some burnt ends with a few of them.

Do you guys usually rub the ribs down the night before?

Thanks. This place is the best!

 

[tallbm]

Thanks to everybody that has replied & gave some many options to choose among.

I am definitely going to try & make some burnt ends with a few of them.

Do you guys usually rub the ribs down the night before?

Thanks. This place is the best!

Not me. I season and put em on. BUT when schedules were tight I have seasoned the day before so I could get home, pop them in and go. I've seen no difference in final product either way.
I prefer to season and go so I have less mess and less dirty things to clean. It's more efficient for me that way :D

 

[DougE]

Thanks to everybody that has replied & gave some many options to choose among.

I am definitely going to try & make some burnt ends with a few of them.

Do you guys usually rub the ribs down the night before?

Thanks. This place is the best!

Pretty much how I do them.

Pork Country Style Rib Burnt Ends - Learn to Smoke Meat with Jeff Phillips

Burnt ends, those wonderfully delectable morsels of goodness that are browned perfectly on the outside and soft and moist on the inside are often made

www.Smoking-Meat.com

 

[DieselTech]

Pretty much how I do them.

Pork Country Style Rib Burnt Ends - Learn to Smoke Meat with Jeff Phillips

Burnt ends, those wonderfully delectable morsels of goodness that are browned perfectly on the outside and soft and moist on the inside are often made

www.Smoking-Meat.com

Thanks DougE. That is same recipe/ directions I came across earlier. Thanks. Now I can just reference back to this thread.

 

[DougE]

Thanks DougE. That is same recipe/ directions I came across earlier. Thanks. Now I can just reference back to this thread.

I don't always use the rub or sauce given in the recipe. I always use a brown sugar based rub of some sort and I prefer going with a Carolina gold mustard based sauce. The folks that make Dukes mayo make one I use a lot.

 

[jcam222]

My go to is to rub them with a standard BBQ type rub, smoke them to 160ish then wrap tightly in a pan with a half to full cup of liquid. I go to 190-203 for fork tender results. If you like sauce on them pull from pan around 180 or so, sauce and finish them to the final temp. Nice to take to about 190 , sauce and finish in a hot grill too

 

[Winterrider]

Any sure fire methods to cutting them yourselves from a butt ?

 

[tallbm]

Any sure fire methods to cutting them yourselves from a butt ?

I always cut steaks by removing the bone and then cutting about a 2 inch steak slicing from the fat side down through the meat side.

If you cut like 3 inch thick the same way you can then lay the steaks flat and slice into the CSR rectangles. That should get it done, but I don't go that route. Hell I prefer to just cut 2-3 giant flat slabs and smoke them like they were a rack of spare ribs but without bones. They come out soooo awesome like this!