Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Question about country-style ribs... cooking today

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • boftx
    commented on 's reply
    Not withstanding what I already said, you can wrap 'em all up in foil at about 150 with some butter and molasses and maybe a touch of maple syrup and take 'em up to 170 give or take and have a fine meal.

  • Huskee
    commented on 's reply
    Agree with all. Except in my store "country ribs" are usually sliced butt/shoulder. But surely it's different dep. where you go.

  • boftx
    replied
    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'.

    Leave a comment:


  • Mosca
    commented on 's reply
    A clarification, too: I grill my country styles because the ones with the little curved bones are actually chops. If you cook them low and slow they dry out. The ones that are shoulder steaks cook better low and slow.

  • Mosca
    replied
    Originally posted by SwampDonkeyzBBQ View Post
    Generally, most "country style" pork ribs are just sliced, bone in, pork butt.
    Around here they are usually from the rib. Sometimes shoulder chops are included, but they are almost always those long chops with a small 1" to 2" curved rib bone at one end.

    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

    Leave a comment:


  • gcdmd
    replied
    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.

    Leave a comment:


  • Harry
    replied
    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.

    Leave a comment:


  • mayapoppa
    commented on 's reply
    Maybe... there was significant color difference in the meat when cooked. I read somewhere else that this isn't surprising for these things.

  • SwampDonkeyzBBQ
    commented on 's reply
    Looks Good!

  • SwampDonkeyzBBQ
    replied
    Generally, most "country style" pork ribs are just sliced, bone in, pork butt.

    Leave a comment:


  • smarkley
    commented on 's reply
    weird... like they mixed some chops in with it?

  • Jerod Broussard
    replied
    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.

    Leave a comment:


  • mayapoppa
    replied
    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!

    Leave a comment:


  • mayapoppa
    commented on 's reply
    @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?

  • Huskee
    commented on 's reply
    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.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers™ Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175� to 350�F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order