Country style pork ribs smoked on the Primo

[philpom]

It seemed like eternity since I last whipped up some of these country style ribs and Mrs philpom had recently brought a pack of nice ones home. A perfect Sunday afternoon smoke.

I brought the primo up to 250°f using fogo lump and a combination of mesquite chips and hickory chunks. Seasoned the meat with my house blend pork rub GPR #86 and on the Primo they went.

I spritzed with apple cider vinegar a few time during the cook. These took about 150 minutes to probe tender at an internal temp of around 197°f.

Tasty nuggets but honestly I should have pulled them closer to 190°f I.T.

I served it with some hashbrown cakes and dare I say ketchup. :)

Thanks for checking it out. What's something you haven't done in awhile? Maybe it's time!

 

[smokerjim]

Looks like a good meal

 

[JLeonard]

Looks good. And I'll even forgive you the ketchup. Gotta have a little for the 'browns....right?

Jim

 

[clifish]

It seemed like eternity since I last whipped up some of these country style ribs and Mrs philpom had recently brought a pack of nice ones home. A perfect Sunday afternoon smoke.

I brought the primo up to 250°f using fogo lump and a combination of mesquite chips and hickory chunks. Seasoned the meat with my house blend pork rub GPR #86 and on the Primo they went.

View attachment 663638

I spritzed with apple cider vinegar a few time during the cook. These took about 150 minutes to probe tender at an internal temp of around 197°f.

View attachment 663637
View attachment 663636
Tasty nuggets but honestly I should have pulled them closer to 190°f I.T.

I served it with some hashbrown cakes and dare I say ketchup. :)View attachment 663639

Thanks for checking it out. What's something you haven't done in awhile? Maybe it's time!

Looks great and YES on the ketchup for those hash browns.

 

[KimberlyO]

good looking ribs and potatoes! I also really like your primo table. Nicely done!

 

[BrianGSDTexoma]

Man those potato cakes are the bomb! Nice color on meat.

 

[DRKsmoking]

Ribs look good and the hash browns, yes for some ketchup.

Really love the little cakes, I am all about doing up potatoes any way at all.

David

 

[philpom]

Thanks everyone, had leftovers today for lunch and it was tasty. Just cubed some up and had it with cubed cheese kinda like a buc ees road cup. Trying to figure on the next cook, we like to keep plenty of meat around as we don't eat out often.

 

[jcam222]

All looks great, great pics too!

 

[negolien]

looks fantastic bud thanks for sharing

 

[Hijack73]

All of that just looks phenominal!

 

[Hibuckhobby]

Going to do some CS ribs on the Akorn Auto-kamado tomorrow. Did a small batch last week (sorry, no pics) trying out 3 different rubs. Wife pronounced them all good and the ones with Jeff's rub as 'delicious'.

 

[Humo18]

It seemed like eternity since I last whipped up some of these country style ribs and Mrs philpom had recently brought a pack of nice ones home. A perfect Sunday afternoon smoke.

I brought the primo up to 250°f using fogo lump and a combination of mesquite chips and hickory chunks. Seasoned the meat with my house blend pork rub GPR #86 and on the Primo they went.

View attachment 663638

I spritzed with apple cider vinegar a few time during the cook. These took about 150 minutes to probe tender at an internal temp of around 197°f.

View attachment 663637
View attachment 663636
Tasty nuggets but honestly I should have pulled them closer to 190°f I.T.

I served it with some hashbrown cakes and dare I say ketchup. :)View attachment 663639

Thanks for checking it out. What's something you haven't done in awhile? Maybe it's time!

Thanks for sharing, I tried to smoke some country style pork ribs that I cut from a boneless butt. Not sure what I did wrong but they cam out really tough. But they were all devoured. So I'm looking for some ideas in this forum.

 

[philpom]

Thanks for sharing, I tried to smoke some country style pork ribs that I cut from a boneless butt. Not sure what I did wrong but they cam out really tough. But they were all devoured. So I'm looking for some ideas in this forum.

Thank you and good luck with your next attempt, what's so great is that most of the time even mistakes taste great.

My best pointers:

Go big, 3"x3"
Look for high fat
Brine them overnight
Smoke on foil
Go medium slow ~250° - 275°
Baste or spritz often
Pull at an IT of ~190° for slicing

 

[Humo18]

Thank you and good luck with your next attempt, what's so great is that most of the time even mistakes taste great.

My best pointers:

Go big, 3"x3"
Look for high fat
Brine them overnight
Smoke on foil
Go medium slow ~250° - 275°
Baste or spritz often
Pull at an IT of ~190° for slicing

True, I was hoping for leftovers but it was not to be. Thanks for the tips. Will definitely brine them next time, cook on the smoker for a couple of hours or so and then in foil for the remainder time. I think I pulled too soon as we were running late for a late lunch last July 4th hungry crowd.