Country Style Rib Question

Discussion in 'Pork' started by procraft, Apr 28, 2013.

  1. I picked up some country style ribs at the store today. Have not ever tried smoking country style before. Plan on smoking them tomorrow. These are some big thick cuts. I have seen some try the 3-2-1 method and seen the 2-1.5-.5 and so on. Here is what they look like. Got them rubbed down and in the fridge at the moment. Anyone have any tips on keeping them tender and juicy? What is the best method for these especially these thick as they are? Thanks.

     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I think the thing you want to ask yourself is what you want the end result to be. CSR's are in most cases sliced pork butt. I believe they're supposed to be sliced loin with the rib still attached, but this is usually not the case, especially when they're offered on a really good sale. So, assuming you've got a bunch of butt slices, do you want them to be ûuber tender like pulled pork or do you want more of a steak consistency? If the former, treat them like spare ribs. The 3-2-1 method should get you in the ball park. If your desire is the latter, I'd take them to about 180• then wrap and rest.
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    OK, I just fired up the laptop so I could see the pictures better than on my phone. Those are definitely pork butt slices. If it were me, I'd probably just do them the same way I do ribs. 275˚ for 3 hours in the smoke, 45 minutes to an hour in foil, then maybe 25-30 minutes back on the grate to set the glaze and firm them up. If they're really, really thick, adjust your times as needed.

    Good luck and let us know how they turned out.
     
  4. i vote this way.

    happy smoken.

    david
     
  5. Thanks.. Some are fairly thick. So I will adjust the time accordingly. 

    I definitely don't want them to turn out like pulled pork. I want them to turn out kinda like spare ribs. Juicy and tender with a little pull to them.
     
    Last edited: Apr 28, 2013
  6. 3-2-1 gets my vote!
     
  7. I am leaning more towards the 3-2-1 and maybe change the 1 to .5 so they will not dry out while firming up.
     
  8. Decided to do 3 hours on the smoker with apple chips. then foiled them for 1.5 hrs and then took foil off and put them back in for about 20-30 minutes. I also smoked some chicken thighs after the country style ribs finished. Everything turned out tender, tasty, and juicy. 

     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    They look perfect!! Great smoke ring too. Glad it worked out for you.
     

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