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Question about country-style ribs... cooking today
Hello all... I have these pieces of pork, which were labeled "country-style ribs." They are currently dry-brining in preparation for dinner this evening. My question is: to what temp should I cook them? Meathead's article says not to take them above 145, but in other places around these posts, Ive seen people taking them up to 180 or 203. And it seems like that is because there are multiple cuts called country-style ribs, which range from something similar to loin, to just sliced shoulder. There are some cross-sections of bone in these cuts that look like the bone from a shoulder or a butt, but I can't be sure. So, is there anyone out there who can look at the attached pic and tell me what I am dealing with, and thus how high I should take it?
Thanks to all... Happy Labor Day!1 PhotoTags: None
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Those look pretty much like pork chops to me, I'd suggest sticking with Meathead's recommendation. I've tried smoking country-style ribs low-n-slow for hours, they come out like shoe leather.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Here's how I like to do themHere at the Pit, we call them "Jacks Ribs" but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on ha...Last edited by DWCowles; September 7, 2015, 03:06 PM.
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DWCowles I am thinking around 2 hours in a dutch... depending on temp! Should come out good!
I have cooked these in a dutch but it was a braise... a little different but they came out fork tender in about 2 hours at 325-350 degrees in the oven
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Alright... this thread is an example of why I'm confused! I think I'm going to listen to Jarod and co. and try taking them up to the 200 range. billg71, I'm hoping you are wrong!
Thanks to all who have chimed in...
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To add to your confusion, I've cooked them until 180-190 with good results. I'd never do that with actual ribs or actual solid pork butt, but with these they were plenty yum. Just an option for you if you find yourself impatient and running out of time.
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@Huskee... that is a perfectly timed suggestion. The day got away from me a bit, and I started them a little later than planned. They are closing in on 170, and I'd like to eat within an hour. Also, do you (or anyone else with knowledge of these things) cambro them?
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Let us know how it turns out, please.
Best,
Bill
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So they came out great... thanks to everyone who chimed in. There is certainly a range of meat in these... some are very white, like a pork chop, and some are much darker, more like the shoulder. I took them up to 180-190, and (no surprise) the darker meat was wonderful and tender, but the whiter meat was a bit dry. Not sure I would do these again, as the variation makes it difficult.
Here are some pics, and again, thanks!2 Photos
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Nice. I don't mind the dry, I actually prefer a whiter drier meat, unless we are talking about wild duck.
I've done these a few times. Plan to do some again soon.
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Today (2 Apr 2016), I'll be following, as instructed, the America's Test Kitchen recipe for "Barbecued Country-Style Ribs" as it appears in the ATK "Best Ingredients/Best Recipes" magazine from late Summer 2015 @ page 78. The recipe notes that the meat pieces are not really ribs but are chops from the blade end of the loin and that the recipe, which calls for pounding the chops into 3/4 inch thick slabs and slathering with some sauce then grilling, covered, somewhat indirectly to 125 degrees then finishing, uncovered with more slather, directly over high heat to 145 degrees [THANK YOU, Thermapen!] is not really "barbecue". I put all that source info in there in case somebody wants to try this recipe instead of the more traditional approaches listed earlier in the thread.
I'm just happy to be putting stuff on coals so if the head chef in the house wants me to follow her chosen recipe and if she is making the slather, I'm ready. We're doing fresh (?) corn, too, on the grill.
NEXT time, I'm following the DWCowles/Pit Boys "Jacks Ribs" method.
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mayapoppa, the second one from the top in your initial photo appears to have a piece of rib in it. The bottom one is clearly a section through the scapula (shoulder blade or seven bone) containing what is called the spine of the scapula (not the same as the chine or backbone), all of which supports the contention that you have sections of shoulder or butt.
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Originally posted by SwampDonkeyzBBQ View PostGenerally, most "country style" pork ribs are just sliced, bone in, pork butt.
I coat them with a rub and grill them until they look done, then simmer them in a pot full of BBQ sauce until they are tender. That's how my mom made them. They come out pretty freakin' good that way.
There is also a website dedicated to country style rib recipes: http://www.countrystyleribs.org
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