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Question about country-style ribs... cooking today
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I go for around 160 give or take. They are still moist and tender. You're not going to pull them, so why bother going higher? You won't get much drippings if you wrap because the juices you want to trap don't start until about 165 - 170, and you won't get that much anyway. Make your own sauce or baste a bit with store bought, won't make much difference as long as you like it.
They ain't loin, and they ain't ribs, and they ain't shoulder. Just get 'em done and they're good eatin'.
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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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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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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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Generally, most "country style" pork ribs are just sliced, bone in, pork butt.
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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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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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@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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