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Country Style Ribs

 
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Brian Briggs
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PostPosted: Wed Jun 29 11 5:48 am    Post subject: Country Style Ribs Reply with quote

Ughhhhhhhh!!!!!!!!!!!!!!!

I volunteer to cook some ribs for the 4th of July camping trip (our idea of camping is in a camper, we do not rough it). My mother in law does not like smoked food so I have to do hers on the grill. That is bad enough. Then she tells my wife they are boneless ribs. Yup, sliced pork but aka Country style ribs.

Any suggestions on cooking these poser ribs?
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SoEzzy
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PostPosted: Wed Jun 29 11 6:04 am    Post subject: Reply with quote

Do you have electrical power?

If you do, then take the slow cooker, and cook the MIL's in the pot with some commercial sauce.

Stew them till they are done, and feed her with a straw, or a spoon, and a little love! Wink Laughing Wink
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PhilQ
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PostPosted: Wed Jun 29 11 6:20 am    Post subject: Reply with quote

Country ribs can be great if done right. Think of it has a pork butt. You want to cook them low and slow in in-direct heat. Try turning one burner on the grill and put the country ribs on the other end away from the flame. I like to keep my temp around 275-300 but you can go a bit lower or higher and still achieve great results.

I would rub them down with your favorite rub and if you have time a marinade can be nice. Recently I marinated some country ribs with light balsamic dressing. Came out great.

Cook those ribs until they get a nice bark on them then wrap them in foil or put in a pan with foil and add a bit of liquid: IE water, sprite, apple juice and braise those suckers till there tender. You don't have to foil but I feel you have a better chance of a tender moist product that most people like and it speeds the process up.
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gbque
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PostPosted: Wed Jun 29 11 8:54 am    Post subject: Reply with quote

Sometimes people around here get pieces of loin (I believe it's loin) that are on skewers made to look like "ribs". They are marketed as boneless ribs in most the grocery stores. Is that what she's wanting or actually CSR's (sliced butts)? I've just recently ventured into CSR's and I loved them! I personally wouldn't turn up my nose to CSR's but definitely not a fan of the loin stuff. The last time I did the CSR's I did at 250ish for 2 hours and then foiled for an hr. They were smokey, moist, tender and totally satisfying for my rib fix...
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Inner10
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PostPosted: Wed Jun 29 11 11:41 am    Post subject: Reply with quote

Great, leave it to the MIL to be a culinary terrorist and double your work. I tell em what I tell kids don't tell me what ya don't like just try it!

Anyway if you want to bend over backwards to make her happy just wrap hers tightly in foil to reduce the smokyness. Then douse it in some crap sauce to kill any hint of smoke that snuck in. Laughing

If its strips of a butt you are good to go....if its loin strips (never seen that) and you want em fork tender, I'd smoke to 145 then braise in a hotel pan.
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Ira
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PostPosted: Wed Jun 29 11 7:15 pm    Post subject: Reply with quote

You never made them? They're simple to do and come out great.

I never even smoke them--just grill. As said above, indirect and low, and then I'll throw them on the flame with some sauce to char them up at the end.

And you eat with knife and fork--no bones.
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ricksrealpitbbq
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PostPosted: Wed Jun 29 11 7:38 pm    Post subject: Reply with quote

I'm another fan of grilling country style ribs. Use a combination of direct and indirect cooking. Maybe marinate before hand but that's not really necessary either. I wait till the end to use any sauce, just to keep the burning to a minimum.
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gbque
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PostPosted: Wed Jun 29 11 7:41 pm    Post subject: Reply with quote

Uggghh... I can't stand this lady, especially after this video. BUT, this is what they call "ribs on a stick" or "boneless ribs" around here. Tragic I know... Crying or Very sad

http://www.youtube.com/watch?v=-GxzJ6tMsso
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Brian Briggs
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PostPosted: Wed Jun 29 11 7:58 pm    Post subject: Reply with quote

Thanks everyone.
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Oregon smoker
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PostPosted: Thu Jun 30 11 10:39 am    Post subject: Reply with quote

gbque wrote:
Uggghh... I can't stand this lady, especially after this video. BUT, this is what they call "ribs on a stick" or "boneless ribs" around here. Tragic I know... Crying or Very sad

http://www.youtube.com/watch?v=-GxzJ6tMsso



Hi jack in progress...That woman needs to be punched.
Shocked

Hi jack done with...
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whitey
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PostPosted: Thu Jun 30 11 2:08 pm    Post subject: Reply with quote

Go to McDonalds for some Mac Ribs for her. Idea
Done deal. Cool
Then cook the way you like.
Nuke hers and eat yours. Shocked
Get divorced simple. Rolling Eyes
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tipsforBBQ
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PostPosted: Thu Jun 30 11 2:50 pm    Post subject: Reply with quote

SoEzzy wrote:
Stew them till they are done, and feed her with a straw

Nice!

I know there's not much love for the CSR's in this post, but when I had a guest show up w/ them (he asked his wife to buy some "ribs") I did them w/ Meathead's Maple Pig Candy.

I've done that glaze a few times because I love the idea of frank's hot sauce w/ maple syrup and to be honest they were truly the best tasting on the country-style ribs. The aroma left over in the room nearly made me start chewing on my arm when they were gone!
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jickey
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PostPosted: Fri Jul 01 11 4:43 am    Post subject: Reply with quote

I'll be the odd man out here and say that I really enjoy CSR's, either grilled or on the smoker. I cooked some a few weekends ago - just dusted them with my Magic Dust and smoked with hickory until the internal temp was around 150° - no sauce, no foil, and the dinner table was silent because the entire family had their mouths busy eating. Make sure you get the ones cut from the butt and not the loin, as the connective juices (fat) from the butt cut keeps them nice and juicy.
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k.a.m.
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PostPosted: Fri Jul 01 11 6:33 am    Post subject: Reply with quote

CSR's are one of my favorite Kettle meats. I cook them indirect heat and when they are about 2/3'rds done paint them with your favorite sauce and wrap them in foil. Finish cooking them till fork tender. I am getting hungry just thinking about them. Very Happy
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woody350ep
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PostPosted: Sat Jul 02 11 5:28 am    Post subject: Re: Country Style Ribs Reply with quote

Brian Briggs wrote:

Any suggestions on cooking these poser ribs?


So, you've volunteered to cook something YOUR way and now you are asked to cook them another way, and with a cut of meat you didn't volunteer for?

My MIL would be eating lettuce. Wink
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Ira
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PostPosted: Sat Jul 02 11 5:52 am    Post subject: Reply with quote

People can argue that Country Style Ribs aren't real ribs, but what does that mean? Who cares?

It's an incredibly delicious cut that when done properly--and I'm not saying I can do it properly half the time--is superior to other cuts.

But to compare it to a McRibs sandwich at McDonalds is ridiculous. These kinds of comparisons come from people who have never actually cooked it.

Grilled Country Style Ribs, using indirect, are FANTASTIC!!!


Last edited by Ira on Sat Jul 02 11 6:06 am; edited 1 time in total
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ricksrealpitbbq
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PostPosted: Sat Jul 02 11 6:00 am    Post subject: Reply with quote

Oregon smoker wrote:
gbque wrote:
Uggghh... I can't stand this lady, especially after this video. BUT, this is what they call "ribs on a stick" or "boneless ribs" around here. Tragic I know... Crying or Very sad

http://www.youtube.com/watch?v=-GxzJ6tMsso



Hi jack in progress...That woman needs to be punched.
Shocked

Hi jack done with...


If her man was taking care of business she'd be too tired to make such things Laughing
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EastTennQcrew
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PostPosted: Sat Jul 02 11 8:50 pm    Post subject: Reply with quote

Well aren't they a trimming off a shoulder. I would rub them like a butt, and then smoke them around 245. And if you want to grill them, I would pull them off the smoker at 175 degrees. And then put them on the grill to finish.

I did some thirty years ago in the days of "NON Knowing". Grilled them on a charcole grill for hours. The only peice of meat that got bigger the longer it was cooked.



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Ira
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PostPosted: Sun Jul 03 11 6:39 am    Post subject: Reply with quote

EastTennQcrew wrote:

I did some thirty years ago in the days of "NON Knowing". Grilled them on a charcole grill for hours. The only peice of meat that got bigger the longer it was cooked.
RandyE


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EastTennQcrew
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PostPosted: Sun Jul 03 11 10:36 pm    Post subject: Reply with quote

I bought them as ribs. As I was told by my mother.

Cooked them on a charcole grill for hours. And they did get larger as they cooked, rather than shrinking like most meats do.


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