This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Country Ribs

  • Filter
  • Time
  • Show
Clear All
new posts

    Country Ribs

    A couple of days ago, in response to the "What are you cooking this weekend?" thread, it occurred to me that we hadn't had country ribs for a while. So I went to our local butcher (John Mull's Meats) and asked for about 4lbs worth (and I swear I got 5lbs.) I let them dry-brine for 24hrs in the fridge, seasoning about an hour before the cook.

    Nothing special about the cook itself at first. Got the COS at 225 and put the meat on.

    But the meat was cooking pretty fast since the cuts were relatively thin, and it looked like they were going to start drying out too much. I decided to sauce and wrap at 140 and take them up to about 180. I figured by doing that I would give the fat a chance to render and add moisture back into the meat along with sauce thanks to the wrap.

    End result wasn't that bad. You could definitely tell if the meat had been closer to the loin or the shoulder. The shoulder meat was more tender, and the loin meat had the ham flavor/texture that is becoming my trademark for loin. Due to the lack of thickness the smoke ring went completely through the meat in most pieces.

    You can see how I made the sauce here: Spur of the moment Pork sauce

    It had a distinct but not overpowering apple component, but could have used a bit more heat, I think.

    Here are the pics. (Yes, that was what they called about 4 pounds!)

    Click image for larger version

Name:	P1010004.jpg
Views:	13
Size:	7.0 KB
ID:	19569 Click image for larger version

Name:	P1010009.jpg
Views:	13
Size:	3.8 KB
ID:	19570

    That looks like 6 or 7 lbs to me, win win!


    • boftx
      boftx commented
      Editing a comment
      I've always gotten generous cuts from them. You should see what they call a "small" pork butt or brisket. What was even better was they they had lower prices than Smith's did, amazing.


No announcement yet.
Rubs Promo


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 To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

Finally, A Great Portable Pellet Smoker

Green Mountain Grills Trek smoker

Green Mountain Grills Trek smoker

Green Mountain’s portable Trek 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 Trek from your smart phone or laptop.

Click here to read our detailed review and to order

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

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


Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.

The Cool Kettle With The Hinged Hood We Always Wanted

Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

Masterbuilt MPS 340/G ThermoTemp XL Propane 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

The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker