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Tony
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Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware
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 Posted: Thu Sep 18 14 7:24 pm Post subject: Country Style Pork Ribs on/in the Smoker... |
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Country Style Pork Ribs on/in the Smoker...
Been picking these up on sale when they are offered.
Not a big fan of Southern Style Ribs (Sliced Pork Butt) but
there is plenty of meat on these bones (Yes,Bone In  )
I've been cooking them 250' F-275' F with Hickory and Cherry for flavor. I leave them in the 'fridge cooker for about 4-5 hours and glaze them about 1/2 hour before they come off.
Always Tasty and get compliments from whomever We serve them to - BUT - ...IMHO, I think they are too dry for my liking!
Has anyone here tried brining or marinating these Bones (  ) before cooking? Would like to have them come off the bone Cleanly , Sorta' like a pulled pork butt or shoulder after
smoking and resting.
Braising or par-boiling is not on my Cooking Agenda! 
Anyone here care to share their secrets on how to get these
to come off the bone in the way I described?
Jus' Curious ...
Best Regards,
Tony 
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT
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| Posted: Thu Sep 18 14 9:21 pm Post subject: |
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Try injecting them if you want them a little more moist.
I base my pork injection round this version of Chris Lilly's injection...
http://www.virtualweberbullet.com/pork4.html
But I use a can of peach nectar, (Kerr for preference).
I don't brine / marinade pork, I do inject though.
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.
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| Posted: Thu Sep 18 14 9:25 pm Post subject: |
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Tony my Brother. I cook them indirect at around 275° on the Kettle, 30 min one side then flip for 30 min more.
At this time I paint them with sauce and wrap in foil for about an hour. The end result is fork tender moist CSR's.
I am sure you can adapt some of this to your smoker and cut your cook time in half.
I hope this helps.
I have Robert AKA "Beertooth" to thank for turning me on to this method years ago.
Thank you Robert.
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Daddeo
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Joined: 09 Feb 2011
Posts: 64
Location: NE Oklahoma
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| Posted: Fri Sep 19 14 1:29 am Post subject: CSRs |
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| Gentlemen, what cut are you talking about as Country Style Ribs? Up here in NE OK they sell slices of pork butt as Country Style ribs. I know there is a CSR that is something other than slices of pork butt, but I don't know what cut it comes out of. Please set me straight. |
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Beertooth
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Joined: 03 Nov 2007
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Location: Central Washington
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| Posted: Fri Sep 19 14 2:11 am Post subject: |
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| k.a.m. wrote: | Tony my Brother. I cook them indirect at around 275° on the Kettle, 30 min one side then flip for 30 min more.
At this time I paint them with sauce and wrap in foil for about an hour. The end result is fork tender moist CSR's.
I am sure you can adapt some of this to your smoker and cut your cook time in half.
I hope this helps.
I have Robert AKA "Beertooth" to thank for turning me on to this method years ago.
Thank you Robert. |
That's the way I like em.
I have done them quit a few times falling apart & moist.
I did some just recently that didn't come out quite so well,
I think I rushed 'em.
But like Kevin said, try a 2-1-1 type of smoke on them.
I like to sauce 'em up good when foiling them.
Maybe a Jalapeno or two in there too.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.
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| Posted: Fri Sep 19 14 2:14 am Post subject: Re: CSRs |
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| Daddeo wrote: | | Gentlemen, what cut are you talking about as Country Style Ribs? Up here in NE OK they sell slices of pork butt as Country Style ribs. I know there is a CSR that is something other than slices of pork butt, but I don't know what cut it comes out of. Please set me straight. |
Country style rib = CSR = sliced pork Butt. One in the same.
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Tony
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Location: Rehoboth Beach ,Delaware
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| Posted: Fri Sep 19 14 4:50 am Post subject: |
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THANK YOU Chris, Kevin and Robert!
This is PRECISELY what I was looking for...Bookmarked and
Printed...Thank You, Fellaz! 
Best Regards,
Tony
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necron 99
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Joined: 04 Aug 2007
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Location: San Antonio, TX
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| Posted: Fri Sep 19 14 5:26 am Post subject: Re: CSRs |
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| Daddeo wrote: | | Gentlemen, what cut are you talking about as Country Style Ribs? Up here in NE OK they sell slices of pork butt as Country Style ribs. I know there is a CSR that is something other than slices of pork butt, but I don't know what cut it comes out of. Please set me straight. |
Texas Monthly BBQ has an article that lists NAMP cut #423 as the country style rib.
http://www.tmbbq.com/bbq-anatomy-101-pork-ribs/
I know I've purchased these before down south when we lived in Louisiana already sliced into individual bones and cooked them up. Jerk style is the way I've cooked them.
edit - found another link with some better pictures.
http://www.copfaqs.com/pork-114-country-style-ribs.htm
Where I currently live, the name is applied to the butt end of the pork shoulder basically cut into reasonably thick steaks.
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BUGSnBBQ
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| Posted: Fri Sep 19 14 8:01 am Post subject: |
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k.a.m and Beertooth's method is the way to go. I get kinda heavy with the sauce before foiling (or panning) and throw them on direct for a few minutes at the end to crisp/caramelize them up. I'm usually not real fond of sauced BBQ, but sometimes saucy 'ribs' (or chicken) just hits the spot.
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k.a.m.
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| Posted: Fri Sep 19 14 8:12 am Post subject: |
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| BUGSnBBQ wrote: | | k.a.m and Beertooth's method is the way to go. I get kinda heavy with the sauce before foiling (or panning) and throw them on direct for a few minutes at the end to crisp/caramelize them up. I'm usually not real fond of sauced BBQ, but sometimes saucy 'ribs' (or chicken) just hits the spot. |
^^^^^^^^^^^
You earned it Bugsy.
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BUGSnBBQ
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| Posted: Sat Sep 20 14 2:55 am Post subject: |
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| k.a.m. wrote: | | BUGSnBBQ wrote: | | k.a.m and Beertooth's method is the way to go. I get kinda heavy with the sauce before foiling (or panning) and throw them on direct for a few minutes at the end to crisp/caramelize them up. I'm usually not real fond of sauced BBQ, but sometimes saucy 'ribs' (or chicken) just hits the spot. |
^^^^^^^^^^^
You earned it Bugsy. |
In my best Elvis voice -
"Why thank you. Thank you very much."
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Tony
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| Posted: Sat Sep 20 14 8:24 pm Post subject: |
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In my best Elvis voice -
"Why thank you. Thank you very much." Laughing Laughing
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Uh...You Are Welcome!
Best Regards,
Tony
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Tony
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| Posted: Sun Sep 28 14 7:03 am Post subject: |
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Well, We Finally got to put this Cook together-Thank You Mucho, Beertooth and K.A.M.!
A few pics of how it all went about...
Outa' the 'Fridge(the Cold One ) with some Salt,Pepper,Garlic Powder and Hungarian Rib Rub (  )
Yes, Really!
Into the 'Fridge Cooker-Yeah, That One!
275' F for 30 minutes, turn and cook for another 30 minutes...
After one full hour...
Sauced and back in the cooker for one hour-Same Temp...
On the table and plated-"Fork Tender" jus' like those Boyz said!...
Mrs. Tony put up some Pasta Salad with Home Grown Tomatoes and Spices along with Beans to round it all out...
Sliced into these and can't wait to make 'em Again!
If Y'all get a chance,give this simple recipe a try-
YMMV- Mine is still Goin'!
Thanks Again to Kevin and Robert!
Best Regards,
Tony
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brutus1964
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| Posted: Sun Sep 28 14 8:26 am Post subject: |
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those are some good looking ribs right there. That's a nice smoke ring. looks like you nailed it.
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necron 99
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| Posted: Sun Sep 28 14 10:33 am Post subject: |
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+1 - looks great to me!
I need to make some jerk pork, hopefully before the weather turns too cold for me again - and I'll try the foiling to help keep them CSR's from getting too dry when I do it!
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jess
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| Posted: Sun Sep 28 14 6:12 pm Post subject: |
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| Looking good Tony, but I have to ask what is Hungarian rub,- paprika -and ??? |
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Tony
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| Posted: Sun Sep 28 14 8:09 pm Post subject: |
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| jess wrote: | | Looking good Tony, but I have to ask what is Hungarian rub,- paprika -and ??? |
Here 'Ya Go...
Best Regards,
Tony
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k.a.m.
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| Posted: Mon Sep 29 14 7:09 pm Post subject: |
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Awesome work on the CSR's my Friend they look delicious. I am glad the method worked for you.
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big_jake
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Joined: 30 Dec 2005
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| Posted: Mon Sep 29 14 10:57 pm Post subject: |
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Ya know it's funny I was just searching around for a country style rib recipe/method.
Looks like I came to the right place. Thanks guys. 
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k.a.m.
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| Posted: Tue Sep 30 14 3:48 am Post subject: |
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| big_jake wrote: | Ya know it's funny I was just searching around for a country style rib recipe/method.
Looks like I came to the right place. Thanks guys. |
If you film it on youtube please be sure to credit Beertooth & thesmokering for the recipe.
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