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Country Style Pork Ribs

Discussion in 'Pork' started by llkoolskillet, Oct 27, 2013.

  1. llkoolskillet

    llkoolskillet Newbie

    Since im new at this smokin stuff, does anyone have a recipe for some country style smoked ribs? Preferably something that's not spicy and is super easy to make. I have a Master built 30" smoker and some hickory and mesquite chips. How long are they smoked for? I can also buy other wood chips. My dad used to make his ribs on the grill, but I would like to try them smoked. All he used was some KC master piece sauce. Any help is greatly appreciated 
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    you really need to smoke CSR's to internal temp. 150 is fine. add a palm full of  hickory chips every hour or so to the MES. once you reach the proper internal temp you can pull them from the smoker and sauce, Finish on a hot grill or under the broiler to set the sauce.

     here is my pig rub that only has black pepper for spice.

    It is a no salt rub so if you like salt add 1/4 cup.

  3. llkoolskillet

    llkoolskillet Newbie

    After it reaches temp in the smoker, you mention putting it on the grill, but for how long and what temp? I have a gas grill

    The rub you make sounds good, i would have to cut it half tho cause Im not making that many racks lol
  4. radio

    radio Master of the Pit

    Are you talking CSR's cut in to thick strips about 1 1/2 to 2 inches thick?  You mention racks, so maybe you are talking about baby backs or St. Louis style spare ribs?

    I like my CSR's almost at the pulling stage or I have found them to be kind of tough.  Never measured IT, but guessing at least 190° before I pull them and throw them on the grill at high heat and slather on some sauce, flip and repeat one more time
  5. llkoolskillet

    llkoolskillet Newbie

    I could do either, rack or individual. My dad did individual and they were 1 1/2 - 2" thick.
  6. radio

    radio Master of the Pit

    I have seen the "original" Country style ribs which was the rib end of a pork loin, but have never seen a rack of CSR's.  The only ones I have seen or bought for many years have been pork shoulder cut into individual long, thick strips which really don't resemble ribs at all.

    Please post up a pic so we can see what you are cooking