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.
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.
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...
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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
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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.
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.
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.
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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