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Country Style Pork Ribs on/in the Smoker...
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Tony
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PostPosted: Thu Sep 18 14 7:24 pm    Post subject: Country Style Pork Ribs on/in the Smoker... Reply with quote

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 Wink)
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 ( Laughing ) 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! Mad

Anyone here care to share their secrets on how to get these
to come off the bone in the way I described?

Jus' Curious ... Laughing Wink

Best Regards,

Tony Very Happy
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SoEzzy
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PostPosted: Thu Sep 18 14 9:21 pm    Post subject: Reply with quote

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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PostPosted: Thu Sep 18 14 9:25 pm    Post subject: Reply with quote

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. Very Happy
I have Robert AKA "Beertooth" to thank for turning me on to this method years ago. Very Happy
Thank you Robert. Very Happy
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Daddeo
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PostPosted: Fri Sep 19 14 1:29 am    Post subject: CSRs Reply with quote

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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PostPosted: Fri Sep 19 14 2:11 am    Post subject: Reply with quote

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. Very Happy
I have Robert AKA "Beertooth" to thank for turning me on to this method years ago. Very Happy
Thank you Robert. Very Happy


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. Very Happy
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k.a.m.
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PostPosted: Fri Sep 19 14 2:14 am    Post subject: Re: CSRs Reply with quote

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. Very Happy
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Tony
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PostPosted: Fri Sep 19 14 4:50 am    Post subject: Reply with quote

THANK YOU Chris, Kevin and Robert!

This is PRECISELY what I was looking for...Bookmarked and
Printed...Thank You, Fellaz! Cool

Best Regards,

Tony Very Happy
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necron 99
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PostPosted: Fri Sep 19 14 5:26 am    Post subject: Re: CSRs Reply with quote

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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PostPosted: Fri Sep 19 14 8:01 am    Post subject: Reply with quote

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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PostPosted: Fri Sep 19 14 8:12 am    Post subject: Reply with quote

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. Very Happy
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PostPosted: Sat Sep 20 14 2:55 am    Post subject: Reply with quote

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. Very Happy

In my best Elvis voice -
"Why thank you. Thank you very much." Laughing Laughing
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Tony
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PostPosted: Sat Sep 20 14 8:24 pm    Post subject: Reply with quote

In my best Elvis voice -
"Why thank you. Thank you very much." Laughing Laughing
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Best Regards,

Tony Very Happy
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PostPosted: Sun Sep 28 14 7:03 am    Post subject: Reply with quote

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 Wink ) with some Salt,Pepper,Garlic Powder and Hungarian Rib Rub ( Shocked )
Yes, Really!



Into the 'Fridge Cooker-Yeah, That One! Laughing



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'! Laughing

Thanks Again to Kevin and Robert! Cool

Best Regards,

Tony Very Happy
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brutus1964
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PostPosted: Sun Sep 28 14 8:26 am    Post subject: Reply with quote

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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PostPosted: Sun Sep 28 14 10:33 am    Post subject: Reply with quote

+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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PostPosted: Sun Sep 28 14 6:12 pm    Post subject: Reply with quote

Looking good Tony, but I have to ask what is Hungarian rub,- paprika -and ???
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Tony
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PostPosted: Sun Sep 28 14 8:09 pm    Post subject: Reply with quote

jess wrote:
Looking good Tony, but I have to ask what is Hungarian rub,- paprika -and ???


Here 'Ya Go...







Best Regards,

Tony Very Happy
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k.a.m.
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PostPosted: Mon Sep 29 14 7:09 pm    Post subject: Reply with quote

Awesome work on the CSR's my Friend they look delicious. Very Happy I am glad the method worked for you. Very Happy
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big_jake
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PostPosted: Mon Sep 29 14 10:57 pm    Post subject: Reply with quote

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. Smile
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k.a.m.
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PostPosted: Tue Sep 30 14 3:48 am    Post subject: Reply with quote

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. Smile

If you film it on youtube please be sure to credit Beertooth & thesmokering for the recipe. Wink Very Happy
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