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Country ribs

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  • Darchie03
    Club Member
    • Feb 2016
    • 219
    • In the desert of southern AZ. about 8 miles from a small town.
    • From the old troll, Dave

    Country ribs

    Country Style ribs (but their boneless?) that I bought from a supper market that is mostly Mexican oriented, dusted with MMD, grilled in my GMG Davy Crockett with my home made 2nd shelf.

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    Cooked with Mesquite pellets.
    7hrs. on the grill + 1hr in the cambro. Funny looking ribs (sense they are not really ribs) but they taste pretty good.

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  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8767
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Those look Great, amigo!!!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12157
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Lookin good. My understanding is that country style ribs are just pork shoulder sliced up to look like individual ribs. Maybe someone knows for sure...

      Comment


      • Darchie03
        Darchie03 commented
        Editing a comment
        Yes that's what they really are, don't know why they can't just say sliced butt.
        Dave

      • texastweeter
        texastweeter commented
        Editing a comment
        pork steak cut (sliced pork butt) into strips, sometimes butchers use a loin roast to make the boneless ones too I have heard.
    • Steve B
      Club Member
      • Jun 2016
      • 2864
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #4
      I’m not sure RonB but those ribs sure look mighty tasty.

      Comment


      • Darchie03
        Darchie03 commented
        Editing a comment
        They are pretty tasty.
        Dave
    • kmhfive
      Club Member
      • Mar 2017
      • 3006
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
        GMG Jim Bowie WiFi (In-Service Date April 2017)
        Maverick ET-733
        Fireboard
        Home-brewer

      #5
      Delicious!

      Comment

      • jgreen
        Charter Member
        • Oct 2014
        • 2684
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Thermometer:
          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          Accessories:
          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          Vortex
          Grillgrates
          and, maybe some other toys as well

        #6
        Those look great. I like the shelf idea too.

        Comment


        • Darchie03
          Darchie03 commented
          Editing a comment
          Thanks, I Don't remember where I got the idea for the shelf, may have been here in the pit but it is simple got the rack off amazon & the hardware is stainless screws, nuts, & washers. It works very well.
          Dave
      • HouseHomey
        Club Member
        • May 2016
        • 4948
        • 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
          Sous vide machine
          Kitchen Aid
          Meat grinder
          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.

        #7
        Steve B RonB I love me some sliced butt, I cannot lie. I like the boneless ones better. Those look Fantastic!

        Comment


        • Darchie03
          Darchie03 commented
          Editing a comment
          Thanks, I like sliced butt also.
          Dave
      • DWCowles
        Founding Member
        • Jul 2014
        • 9763
        • Smiths Grove, Ky
        • 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.

        #8
        Beautiful!

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7126
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
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            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
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            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
            Weber stainless veggie basket
            Weber stainless fish basket
            Weber stainless rib rack
            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            INDOOR COOKWARE
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            12" & 14" All-Clad Stainless skillets
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            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          #9
          Good color on those ribs. We like to slice shoulder into steaks and cook them the same way. Always a crowd favorite. Oh yea nice shelf too !!!

          Comment

          • JCGrill
            Club Member
            • Mar 2017
            • 1693
            • Minneapolis / St Paul burbs
            • Charcoal - 22" Weber Kettle
              Gas - Saber
              Smoker - Green Mountain Daniel Boone
              Portable - Charbroil Tabletop Propane Grill

            #10
            I love that shelf. I have the Daniel Boone and bought their shelf, but it only covers half of the grate front to back. Country style are fabulous. If you are looking for another rub idea, Penzeys has one called Bicentennial Rub that is excellent on country style ribs.

            Comment


            • Darchie03
              Darchie03 commented
              Editing a comment
              thanks for the info I may try that.
              Dave
          • Gator Lau
            Club Member
            • Mar 2016
            • 163
            • Hanford, CA

            #11
            I have heard that country style ribs were cut from the shoulder, but all I see here in CA are cut from the rib end of the loin, and when I was a meat cutter in FL, ours were cut from the rib end of the loin, and could be boneless of bone in.
            I have never cooked any, and would like to know how tender they came out? Youf pics sure look highly edible.

            Comment


            • Darchie03
              Darchie03 commented
              Editing a comment
              They are quite tender they were cooked at 215°F for 7hrs. then in the cambro for 1 hr. I never new there was such a thing as tough pork until I quite raising my own pigs, & had to start buying it in the supermarket. It was a shock first time I got tough pork.
              Dave

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          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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