Did country style ribs low and and slow. Rubbed with Eat BBQ rub and MMD. Cooked until probe tender. Prior to starting them made a fire roasted red onion and tomato salad with avocado and cilantro. Add in a lettuce salad and you have a nice little evening repast.
Those look great
For the life of me I have yet to cook country style ribs to my own expectations
They always end up dry , but are flavorfull
can’t seem to zero in on the best method to cook those babies up
maybe brine them up first ?
Haven’t tried that yet
There are two types of country style ribs. One is from the Loin which are best cooked like thick Loin Chops. The other is from the shoulder (Boston Butt) which can be cooked low and slow.
Around here we get the loin chops that LA Pork Butt refers to. I do them like my mom did: grill them on both sides, then simmer them in sauce for about an hour.
I didn’t decide to do them until early this am. I dry brined for 4 hours the. Rubbed them and put on YS-640 at 225. They were at about 160 after an hour and 45 minutes, more important, they were probe tender based on thermopen.
Mine were cut from a Boston butt. I went probe tender more than temp. My plan was to get them to 203, however, they were tender at
160 and very probe tender. Can be a challenge as they are sometimes quite different muscles from the butt that are thrown on to cook together as separate entities.
@ LA PORK BUTT, Is there any obvious visual difference in the loin style country ribs vs the butt country style ribs that I could tell by looking at them ?
When I pick them up at the store,usually on sale, the tag just says Country Style Pork Ribs.
I usually grill them and I go from tough and chewy to dry and flavorless
The sauce is usually the best part
I think that I am mistreating these little devils
This is a country style rib cut from the loin and would be best if cooked like a chop. They're very lean and the meat has a consistent appearance. See how little marbling there is?
These cuts are probably from the end of the loin, but I think they would be better if cooked low and slow. The piece on the far left looks pretty lean to me, so it might be a bit dry cooked low and slow. But looking at the other pieces, see the several different types of muscle groups separated by collagen layers and the nice marbling?
The bone in these pieces is from the shoulder blade. Another good low and slow type of country rib -- I'd call this more of a pork shoulder steak --
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
Gawd these are fantastic, love these. Strong rub and slowish is real real good. Mine are always boneless with lots of crunch fat and cut from the shoulder.
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