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Need Advise on smokeing Country Ribs

Discussion in 'Pork' started by magic4u, Oct 23, 2010.

  1. My wife picked up 10lbs of contry pork ribs yesterday. I am going to smoke them, but I was wondering being such small peices of meat, what should I watch out for? I'm also going to try a few other cuts of meat, pork butt, chickens, and what ever else I can find on sale. I'm thinking I should try to smoke them all at 225 and just watch the temp of each of the meats. I'm also looking for a few good chicken rub ideas.
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Aah, you have the makings of a favorite of many here...CSR's are a great way to use the shoulder cut, as are shoulder steaks. I've even cut my own from boneless butts or large beef chucks...beef CSR's are quite good eating, too.

    If you're familiar with the 3-2-1 for spare ribs, you can use the same method only change the times to 2-1-0.5 @ 225*. I've run a 2-1.5-0 for a nearly fall apart texture if that's what you like...very moist and tasty. Using these methods, I have little worries about reaching safe temps or drying out the meat. If you go with a straight smoke, I'd suggest placing them on the grate so you can take a quick peek after 90 minutes or so to look for shrinkage...this is one of you most reliable sources of info pertaining to doneness. When you can see residue of your dry rub on the grate from the meat loosing it's original size tells you  they're getting close. Texture is the next step...a squeeze with your tongs should give moderate resistance, but not feel like a spounge. If the pieces are large enough to get a small thermometer into from the end, pushed in towards the center, you could remove them one at a time (to keep lid shut and help maintain smoker temps) and take a reading for extra measure (160* should remain moist and is safe...may have a slight pink color towards the center).

    For the chicken rub, it depends on the level of heat you prefer, but a blend of garlic, salt and pepper is a good start for just about everything except fish. Keeping things on the simple side, and using common spices found in most pantries is a sure bet. Add some heat with cayenne and a touch of cinnamon (to smooth over the bitter after-taste). Chili powder is good for birds, used sparingly, as well as cumin. My all-around favorite bottled blend for poulty is Lawry's Lemon & Pepper seasoning, which has salt and a touch of garlic.

    For the smoke on the birds, I suggest apple, plum or cherry, in order of my first to last choices. Hickory, if used VERY sparingly, adds a slight bite to the mild flavor of the bird. A blend of any of the above is also good. Mesquite is not a good choice, IMO, being very heavy.

    Hope this helps you get started.

    Have a GREAT smoke!

  3. nwdave

    nwdave Master of the Pit SMF Premier Member

    What he said!!  Also, I like to use Jeff's rub on my CSR's.  Apple smoke, low (225 or so) and slow does it for me.  I always try to choose my CSR's for thickness so I can more better monitor the meat temp with my ET-73.  CSR's are a great way to start learning the mysteries of the addiction of the smoking of meat.
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

    Thanks, guys.  I got some CSR's on sale last week and hadn't decided quite how to deal with them yet!  Some will be seasoned for carnitas, of course.
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I seaon my CSR's like I would  a normal rib and I have done 2-2-1 but you don't need to do them that long. I did some last weekend and I did like a 2-1.5 and they were very tender. Depends on the size I guess. Some you get are really big and some are smaller. 
  6. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I like to use a wet rub, canola oil and my rub mixed together. It helps keep the meat moist.
  7. Great Thread!

    I was wondering about the method used for smoking Country Style ribs. I think this would be a good weekend to try this method.

    Football and ribs, does it get better!

  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I do CSRs quite abit since they are cheap. I use my typical rib rub and smoke them around 230 to 240 temp with heavy( but not white) smoke. They can be tough if done too fast and they have a lot of tough connective so give em about 3-4 hours. I don't foil mine. It wouldn't hurt, I just don't bother. 
  9. jsdspif

    jsdspif Meat Mopper