Country style pork ribs.

[bigfurmn]

Picked up a pack today, looking for ideas what to do with it. Well besides the obvious, smoke it!!!

 

[TNJAKE]

Country style ribs can be a couple of different cuts. Are yours cut from the loin or the butt? Pic would help

 

[bigfurmn]

Its from the butt.

 

[bigfurmn]

Butt is what the sign said. Here are pictures.

 

[TNJAKE]

Its from the butt.

Nice those are the best. I like to smoke until I get good color then wrap to tenderize. Can basically use whatever you want in the wrap. Butter, honey, sauce. Whatever flavors you enjoy and take to probe tender. Treat them as you normally would a butt......they will just cook faster

 

[TNJAKE]

Butt is what the sign said. Here are pictures.View attachment 513145View attachment 513146

Those look nice

 

[kruizer]

Country ribs can also be grilled. They come out tender with a crispy crust on the out side.

 

[bigfurmn]

Just looking for ideas to bounce of the better half and see what she picks.

 

[aneura]

These are my wife’s favorite food. Hands down. I rub them down with a nice balanced rub, then toss them on the Weber with some hardwood charcoal and a few hunks of hickory… keep it low, around 250, turning every so often until almost done. Then I open the vents up, let her start getting hot and sauce the ribs, close, rotate, sauce, close, repeat several times until they have a nice glaze with a little caramelization. Pull em, rest for a few and eat.

 

[OldSmoke]

Burnt ends!

 

[Fueling Around]

Hmm, where is the bone?
I haven't used country style in many years and they were always boneless cut from the shoulder (butt).
Still need low and slow as aneura posted to break the connective tissue and cook through the bone.
I tried straight grilling and they were tough and chewy
Very easy to over season

 

[BrianGSDTexoma]

Post your results. I have thrown in the towel on those things. Just can't get them tender. I think they need to be braised after getting some smoke in sauce.

 

[smokerjim]

I usually just put a dry rub on them and smoke around 225 until they hit 185-190 internal, they can be tough if not cooked to a higher internal

 

[clifish]

Post your results. I have thrown in the towel on those things. Just can't get them tender. I think they need to be braised after getting some smoke in sauce.

Brian, I have had great results using the sous vide - 145 degrees F (60 degrees C); cook for 8 - 10 hours. Then sauce and carmalize over the grill or broiler.

 

[bigfurmn]

Thinking smoker up to 190-195. Probably wont be until Saturday at the earliest.

 

[SmokinAl]

I smoke them just like regular ribs, but take them to about 200+.
But I keep the smoker at 225, no higher.
Al

 

[civilsmoker]

What Jake and Al said!!

I would season smoke to IT 165 or so @ 200 - 225 then wrap for 90 mins with a fav sauce then finish for 60 mins at 225 glazing them the last 30 min....YUM

 

[Mr. Zorg]

That's the cut I usually use to make jerk pork. Lots of surface area available for seasoning & smoke.

 

[SecondHandSmoker]

Yeah, besides the obvious, if you like sauekraut, season the CSRs with some SPOG and dryed thyme and give them a good hot sear then drop them in a crockpot with kraut and onions.
You can add potatoes too.
Let it all roll until the CSRs are probe tender...8-10 hrs on low or 5-6 hrs on high.
Or, if you have an Instant Pot 20-30 minutes on high pressure.

 

[Fueling Around]

Yeah, besides the obvious, if you like sauekraut, season the CSRs with some SPOG and dryed thyme and give them a good hot sear then drop them in a crockpot with kraut and onions.
You can add potatoes too.
Let it all roll until the CSRs are probe tender...8-10 hrs on low or 5-6 hrs on high.
Or, if you have an Instant Pot 20-30 minutes on high pressure.

Great suggestion.
I completely forgot about slow cooker with sauerkraut.
Don't forget to add slices from an apple or two