Made some country style ribs for supper tonight. Dry brined for an hour, marinated for 6. Marinade was Franks, white vinegar, butter, mustard powder and Herbs de Provence. Cooked at 225 on Yoder until they were 150-155 and then reverse sear on Saber with glaze made from the same recipe with brown sugar added. Next time may try braising them after get some smoke on them. And take temp up to 190. Thoughts, comments, and suggestions welcome.
The ones I cook are sliced more like strips rather than chops. I smoke them until they get into the 190's, then I put some BBQ sauce on them and take them back up to the 190's. Some might make it to 200+/-
These were more chop-like for sure and the only ones I’ve ever cooked. Cooked them to same temp as always, but, since I’ve been on this site I’ve learned more and think I can do better yet.
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I used to take country style ribs (butt/shoulder strips essentially, at least at my store) to 180ish but I think 190+ will my next target temp as well. Why eat them tough when a little extra planning and starting earlier makes them more tender is my thought. They sure look good from here though.
I've wanted to try making jerk pork with country style ribs but was concerned about tenderness. It's sliced pork shoulder after all so I'm only familiar with cooking it to 200+. Were yours tender enough or do you think you'd need to take em closer to 200 like the others have said?
+2 here. Or any variation of. I frequently use a foil pan. An open pan with a little liquid in the bottom makes them great. And if you take the time to baste them a little you get a really nice outer crust.
I have some of these in the fridge from a meat share I get. They are frozen and I have not thawed them yet. Are they just like pork steaks in St Louis? Basically a cut of the pork butt that you can rub, smoke and then sear? How long would you guess they take to cook?
I cook them at 225-240 for 90 minutes. Then I put them in a foil pan with sauce and white wine cover tightly and back in the cooker for 60 minutes. Then I take them out and sear them until gooey/crispy. I have never checked the internal temp using this method but they turn out moist but not falling apart.
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