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Country Style Ribs on new WSCG.

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  • Chew1229
    Club Member
    • Apr 2016
    • 4

    Country Style Ribs on new WSCG.

    I purchased boneless pork shoulder country style ribs at the local Costco yesterday. My plan was for the ribs to be my first smoke on the new Weber Summit Charcoal Grill. I am feeling a little overwhelmed by the information I'm finding online for technique. Basically what I'm asking for is how would you do it. Would you recommend smoking at all for this cut and to what temperature?
    Last edited by Chew1229; June 13, 2016, 03:46 AM.
  • HouseHomey
    Club Member
    • May 2016
    • 5259
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
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      Kitchen Aid
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      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #2
    Chew1229 low and slow. They are cut from the shoulder so what you have is pork butt that is cut. I know what you mean about the info overload. Do what you know how to do through AR low n slow. I'm sure some of the great people here will chime in soon. I use Weber Kettles and have cooked a bunch of those "country style" ribs. Some have more fat then others. You can get rub all over those and they come out great. They should be a good learning experience. Got pictures?

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9727
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Depends what you want as for as texture. I like mine tender tender tender. So I run 250-275 and get them up to about 200 internal, then I sauce and let the sauce get hot.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        I treat them for what they are, sliced up pork butt. You have to watch since some will be LOIN country style ribs. And they will stall. I've tried 190 and some of the fat wasn't where I prefer it. You may like it there, some prefer lower than that.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Thanks JB. New thing to learn from you every day. If you ever need help with a sous vide project, lemme know. I've been doing that forever. I have a great source on canning, pickling and jams, also.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Chew1229 that would be pushing it, I think. They hold great. Potkettleblack I just started sous vide this past year so thanks!!
    • Chew1229
      Club Member
      • Apr 2016
      • 4

      #4
      Originally posted by HouseHomey View Post
      Chew1229 low and slow. They are cut from the shoulder so what you have is pork butt that is cut. I know what you mean about the info overload. Do what you know how to do through AR low n slow. I'm sure some of the great people here will chime in soon. I use Weber Kettles and have cooked a bunch of those "country style" ribs. Some have more fat then others. You can get rub all over those and they come out great. They should be a good learning experience. Got pictures?
      Thanks for the reply. I have used the AR low n slow, I just wasn't sure if I should use this technique with this cut of meat. I am planning on starting at 1:00 planning on being done around 5:00. I hope my math was right. I will get pictures, thanks again.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3356
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #5
        It depends on whether you have country style ribs from the shoulder, or country style ribs from the loin back. From the shoulder you want low and slow, from the loin back you want to grill them like pork chops.

        Country style from the shoulder usually have a strange shaped bone in the middle. Country style from the loin have a curved bone on the end.

        Comment


        • Chew1229
          Chew1229 commented
          Editing a comment
          They are definitely pork shoulder.

        • Mosca
          Mosca commented
          Editing a comment
          All we get here are the loin ribs. I grill them like chicken, then put them in a pot of sauce to soften for a couple hours, like Italian gravy style.
      • SoonerBQuer
        Former Member
        • Apr 2016
        • 50
        • Houston

        #6
        I grew up eating country ribs from the slow cooker and they are made for low and slow. However, having seen the magic folks put out with the SnS methods. I might suggest starting low and slow and sauce like Jerod Broussard mentioned but sear the sauce on. With a bit sweeter sauce, the carmelization would be tremendous.

        This would be similar to how i would cook carnitas. Slow (braise) first then higher heat and crisp up the edges later.

        Comment

        • Mosca
          Charter Member
          • Oct 2014
          • 3356
          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          #7
          Here's a video, this is pretty much exactly how I do the loin country styles. It is reassuring to know that mom had her cook totally down in the '60s!

          http://bbqpitboys.com/recipes/southe...s#.V2CIe5D3arU

          Comment


          • billg71
            billg71 commented
            Editing a comment
            A pox on you, @ Mosca! I just wasted 2 hours watching BBQ Pit Boys on YouTube!

          • Mosca
            Mosca commented
            Editing a comment
            They're really spot on, on the videos I've watched; I've seen very little that contradicts what we believe is the truth here. They give off that backwoods vibe, but the information is top notch.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            That looks real good. :-)

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