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Best ever Country Style Ribs.

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  • ssandy_561
    Charter Member
    • Apr 2015
    • 1460
    • Central OHIO

    Best ever Country Style Ribs.

    First off let me say there are no pictures because I didn't think anything special was gonna come out of my cook tonight.

    I first picked up some fresh picked Ohio sweet corn, cucumbers and zucchini from the farmers market today. As I was driving home from the farmers market I decided I was gonna grill some boneless country style ribs to go with the fresh vegetables.

    Stopped at at the grocery store and found a pack of 6 "ribs". They were about 1.5" x 1.5" x 7".

    I brought them home and asked the "woman" how she wanted them and she said "plain". So I salted and peppered them, went out and filled my Weber compact chimney with KBB fired it up and came back inside and turned my attention to the vegetables.

    I shucked the corn. Pealed and sliced the cucumber and mixed them up with some rice wine vinegar, salt, garden fresh chives and dill weed. Sliced the zucchini on a bias and brushed the slices with olive oil, salt and pepper.

    The charcoal was ready so I dumped it into it into the Slow and Sear and then let the grate heat up.

    I went back into the house and put the corn into the boiling water and turned the burner off.

    I grabbed the pork and zucchini, a stick of butter and a PBR and went back out to the grill.

    I put the ribs on the grill with just the salt and pepper on them and started the timer on my phone. At two minutes I flipped them over to their side. After two more minutes another side flip and then I started rubbing the grilled surfaces with the stick of butter. I continued this process until each side of the "rib" was face down twice.

    I then rotated my grill grate so the pork was opposite of the coals and gave it a few minutes to heat up the cool grate. I grilled off the zucchini a couple minutes each side.

    Now it was time to eat. The country style ribs had a slightly crunchy exterior and there was still a chew left to the meat. By just putting salt and pepper and butter on the meat and not using any chunks of wood while grilling and never putting on the lid they had just a slight smoke flavor which let the pork flavor shine through.

    Hopefully next time I make boneless country style ribs I can recreate this and enjoy them again.
  • treesmacker
    Club Member
    • May 2018
    • 1039
    • Grants Pass OR
      • Rec Tec Trailblazer RT-340
      • O-Grill 600 Portable Grill with O-Dock
      • Cuisinart 360 Griddle
      • Ooni Fyra (coming soon)

    #2
    Nice writing. Sounds good!

    Comment

    • JGo37
      Club Member
      • Apr 2018
      • 1610
      • the LOU
      • Cookers:

        22" Blackstone Griddle, with stand & hood
        CharGriller Portable Firebox - so modified you'll BLOL
        Kitchenaid #810 Charcoal Grill - highly modified
        Weber BI-code Black Performer w/Igniter
        Weber DE-code Red Limited - 'Lucille'

        Accessories:

        Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
        BBQ Dragon kettle shelves - 2
        Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
        Fyre Dragon Kettle Ribbin' Ring
        Fyre Dragon Kettle 2-Zone Smokin' Sheet
        OneGrill Rotisserie for the Kitchenaid
        Smokenator
        Smoking Tubes: 2x12" & 1x6"
        SnS
        Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

        My Helpers:

        Anova 900W Sous Vide Cooker w/Radios
        Instant Pot 6Q Duo
        Nesco Tabletop Roaster
        & the PIT!

      #3
      Under-appreciated cut that I really like... good job! Pretty versatile cut too. A lot of times at my house it ends up in chili.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 10082
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        I love country styles. I let them dudes ride to almost ridiculousness tenderness, then sauce with cold BBQ sauce and bring back up to temp.

        Comment

        • Frozen Smoke
          Club Member
          • Nov 2017
          • 1531
          • Northern Mn

          #5
          CSR's are often over looked myself included. good cut of meat that's cheap and versatile. Ohio sweet corn! When we had out distribution business we would get a delivery every 2 weeks from our supplier. The driver came from Ohio. He would bring me about a bushel of sweet corn about this time of year and again later in the summer.

          I would give him about 5lbs of pulled pork. We had a nice barter thing going on as he loved the pulled pork and the Ohio sweet corn was some of the best I ever had. He would get it directly off the family farm.

          We would steam blanch the corn cut it off the cob vac seal and freeze it. Fresh sweet corn in the middle of February around here is a special treat!

          Comment

          • jgreen
            Charter Member
            • Oct 2014
            • 2751
            • 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
            Butter and salt make a great rub, although I usually cook them low and slow like Jerod. I have not tried the hot and fast method.

            Comment

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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            See less
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