Savory country style ribs - I did it

[philpom]

A few weeks ago I smoked some spare ribs and smoked some flap trim as a chef treat. I just hit it with some Montreal steak seasoning and it was phenomenal. I said then I'd try it with a batch of country style ribs.... I did it.

We snagged these from Albertsons, my favorite place to get them because they are always cut from the butt, they cut them large and they typically have some bone in them.

Fired up the offset and got a bed going with hickory, shook a good bit of seasoning on these and let it rip. Smoked them high, about 300°f for 2 hours and 45 minutes. This kinda makes it good for a weeknight, good enough for us. Delish.

Side notes, I am still playing around with my new OC Gen 2. Control is pretty good and efficiency is great. I have decided that running it (or any other offset) without the baffle or tuning plate is the optimal way to go. This smoker runs very even end to end that way. The firebox has room to pre-heat two nice splits at a time. Excellent.

Thanks and cheers!

 

[DRKsmoking]

Great pictures , and I could side up to the plate for a batch of those
Nicely done .

David

 

[Timber II]

Ya looks great!

 

[smokerjim]

Looks excellant

 

[normanaj]

They do certainly look good.

 

[millerbuilds]

Those look great, love the color and depth of smoke ring!

Nice work,

- Jason

 

[GatorAGR]

Great photos! Nice work.

 

[Smokin Okie]

Looks great ! After last week's deep freeze, I guess you're enjoying the same weather we're having here in OKC. Its been a great week on the patio.

 

[Astralogics]

That smoke ring is awesome! Great job, would easily devour a plate of that.

 

[JLinza]

Looks great, nice work

 

[philpom]

Looks great ! After last week's deep freeze, I guess you're enjoying the same weather we're having here in OKC. Its been a great week on the patio.

We certainly are! Upper 70's the last 4 days has been very nice. Spent all day today outside cleaning the church yard up, mulching beds etc. Perfect weather for it. Tonight I think I'm gonna chop some of these up, pan fry it crispy and do some carnita tacos. Maybe beria tacos.

 

[yankee2bbq]

Awesome job! LIKE!

 

[philpom]

Those look great, love the color and depth of smoke ring!

Nice work,

- Jason

Thank you, I think nothing produces a smoke ring like an offset running on splits. The intense fire with low Temps is hard to replicate in other smokers.

 

[millerbuilds]

Thank you, I think nothing produces a smoke ring like an offset running on splits. The intense fire with low Temps is hard to replicate in other smokers.

Completely agree!

- Jason

 

[mr_whipple]

That looks killer! I never would have thought to use montreal seasoning on them.

 

[ronf]

Nice job. Looks great.

 

[philpom]

That looks killer! I never would have thought to use montreal seasoning on them.

Thank you! The fantastic part of using a simple flavor profile is the versatility of the meat. I smoked up a ton of these (actually about 8 pounds). I chopped some up last night, dusted with taco seasoning, fried it up crispy, pan fried some homemade taco shells and had some great carnitas tacos. 100% proper? probably not but fantastic. More can be done for sure when you ditch the sweet and other flavors associated with pork like this.