Texture for country ribs?

Discussion in 'Pork' started by natdiamond, Mar 13, 2008.

  1. natdiamond

    natdiamond Fire Starter

    I wanted to try some country ribs. I was curious because I know I should smoke them more like a butt than the 3-2-1 rib style. And I know some people like ribs that fall off the bone, and others like them more firm. But what about these? Are they picked up and eaten like ribs or are they more moist and fall apart-like and eaten with a fork?
    I've learned that with butts and ribs that you really get the fall off the bone texture from the last part of the cooking when you wrap it in foil. If you want a little more sliceable type pork, don't foil it. Any Country rib tips for your favorite texure/consistancy?
  2. richtee

    richtee Smoking Guru OTBS Member

    Either way, really. Take 'em to 170-ish and pick 'em up or higher and it's mini pulled porks. I tend to like 'em right about 185... just as they start to break. But the mini butts are good too... lots of opportunity to enjoy the bark on each "rib".
  3. flash

    flash Smoking Guru OTBS Member

    I do not try to read internal temp. I smoke them at 225º for around 3 hours, then wrap them for 1 hour, then a half hour open. You can baste them during the last half hour if you like to do that.
  4. packplantpath

    packplantpath Smoking Fanatic

    I agree with Flash, they can be a bit hard to tell the temp on sometimes. But I agree with Richtee on the texture. Slightly falling apart is perfect. I tend to use a fork, but no knife if that helps.

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