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Weber Kettle boneless Country Style Ribs

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    Weber Kettle boneless Country Style Ribs

    <placeholder> while I cull through / process th pics...meantime, jus imagine my usual, borin prattle, an I'll see yall in a while lol
    </placeholder>
    <actual content></actual content>nuff said...lol
    <prattle>
    Reckon it all started out innocent enough, leastwise purty near bout as 'innocent enough' as is achievable... I ain't fessin to nuthin
    Started off with some bogo "pre-seasoned" country style pork ribs, from Dillons...
    Last edited by Mr. Bones; July 14, 2019, 03:03 PM.

    #2
    We will be waiting.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Preciate yer steadfast patience, Brother!

    #3
    Never made them. Yet.
    But coincidentally 🤔 I’ve been thinking about these lately.
    Looking forward to whatcha gonna do with them.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      First time fer me, Brother, which is kinda why I deemed to share my thoughts, an experiences, thus fer...

    #4
    Okay, so, cat's all outta th bag, per above... Never, previous, made me no "Country-Style Ribs", as I reckoned everything I cook will end up "Country-Style", anyhow, an who would ever buy ribs without a bone?

    But, caught in a moment's whimsy, I spied some at Dillons, when I was dashin through, tickin th boxes on my Shoppin List
    Bogo (allegedly) pre-seasoned??? Okay, I fell fer it...

    Now, what to do with em?

    Now I know, full well, that Low an Slow will take me to Pulled Pork Nirvana Land, but I was wantin some Supper, many hours previous to that projected timeframe...hmmm, what to do?

    Comment


      #5
      Grill them up then simmer them in bbq sauce for about an hour. Heaven.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        That's typically what I've done, but I was wantin to try another approach, outta curiosity...

      • Mosca
        Mosca commented
        Editing a comment
        Wrap them in bacon first.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great Idea, Brother, an th thought did, indeed, cross my mind, but a quick scan of fridge/freezer indicated that I'm down to a dangerously low ~20-25 lbs. of bacon, so I really couldn't spare any of my contingency food...

      #6
      Schewwwiee! Not just wibs or country wibs or country style wibs or boneless wibs. But Weber Kettle Boneless Country Style WIBS. L I B ! Can’t wait!

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        my visage was identical to yer avatar, Brother, quiverin in antici
        pay
        shun...

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        But Weber Kettle Boneless Country Style WIBS. L I B ! Can’t wait!
        O S M R! lol!

        FireMan

      #7
      Here's 50% of where I started from, fer a reference point...bogo, like i done said, previous...
      Click image for larger version  Name:	20190710_185156 (Custom).jpg Views:	1 Size:	604.9 KB ID:	713155
      "Seasoned", by my reckonin, would constitute a gross exaggeration, an they were only lightly dusted on one surface, kinda like a Cessna flyin at 7500 feet over em carryin assorted spices mighta experienced a very slight containment issue, midflight...
      Fortunately, I was able to remedy that there particular situation, as I jus (fortunately enough) keep 'a few rubs' around th FireBase...
      Fer no particular reason, other than Fancy, I chose to coat all sides of these with Harry Soo's All-Purpose Championship Rub...(Thanks, Huskee !)
      Nope, I ain't affiliated, jus caught my eyebulbs, when I swung open th door to my Spice Cabinet(s)
      An then I thought "what if...???"

      Comment


        #8
        Waitin' impatiently.....

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          typin as fast as I can...
          Pics take some time, as well...
          Gonna take a break, now that th pressure is on, lol, see yall in a few...

        #9
        Great Mr. Bones ! You are cooking one of my favorite Pork Cuts. I made some into Burnt Ends a couple weeks ago. You are having some wonderful fun right now!

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          First time this way, so considerable speculation, projection, an Learnin Curve involved...Fortunately, I tend to thrive, under pressure, historically...

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Burnt ends seem like a highly desirable utilization of this cut, which hadn't occurred to me, previous like...
          Reckon ya know I'm gonna steal this here ideal, huh?

          Many Thanks, Brother! I will always give credit, where credit is due... It's jus how I roll...

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Skip, learn me up some, as to yer way of makin Burnt Ends outta these, if ya would be so Kind, Brother!
          Do ya chunk em down, first, or smoke em up whole, like I done, then break em down, an sauce, etc.
          Pretend I'm a simpleton,(easy) an further, ain't never done this, afore, as of yet!
          Many Thanks, in advance, amigo!

        #10
        Hey brother Country Ribs are from between the loin and the butt. Some are boneless some have a small piece of bone. I treat them like a loin. I just rub them and do a short smoke on them at 275. They are to small to do much more unless you are going to do a whole bunch of them for a crowd.

        Comment


          #11
          Well, anyhoo, it all started out lookin kinda like this here: least wise, from my front stoop, that's what it looked like...
          Click image for larger version  Name:	20190711_193553 (Custom).jpg Views:	1 Size:	700.1 KB ID:	713186
          Bout a halfa SnS fulla used coals, gathered from th discards, in DeeDee, to line th bottom of my SnS...still a few visible/viable bourbon barrel chunk remnants visible...
          Click image for larger version  Name:	20190711_193610 (Custom).jpg Views:	1 Size:	967.0 KB ID:	713187
          Some Bourbon Barrel chunks from Fruita, that I hatcheted into smaller splits...
          Before: (Note: box has smelled Heavenly, since arrival, omg!
          Click image for larger version  Name:	20190710_180457 (Custom).jpg Views:	1 Size:	657.3 KB ID:	713198
          After:
          Click image for larger version  Name:	20190710_180516 (Custom).jpg Views:	1 Size:	615.5 KB ID:	713199
          Best as I can recollect, there was some kbb goin on, as well, to kick off th whole shebang...
          21 lit coals, in a Weber mini chimley, on accounta no good reason, other than I hardly never use it. 1 starter cube, couple sheets of th free weekly blab sheet, an purty soon, we'll have ourselves a fire...
          Click image for larger version  Name:	20190711_193553 (Custom).jpg Views:	2 Size:	700.1 KB ID:	713200
          Last edited by Mr. Bones; September 7, 2019, 11:06 AM.

          Comment


            #12
            Your testing my attention span. As if I have one. Oh Look! A puppy! 😉

            Comment


            • mnavarre
              mnavarre commented
              Editing a comment
              SQUIRREL! Wait, what were we talking about?

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Platz! Bleib! Wart!

            #13
            Originally posted by ofelles View Post
            Your testing my attention span. As if I have one. Oh Look! A puppy! 😉
            Squirrel!!!

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              One of my fave quotes / affectations, Mike!
              Definitely among my fave movies of All Time!

            #14
            Originally posted by ofelles View Post
            Your testing my attention span. As if I have one. Oh Look! A puppy! 😉
            Where!!

            Comment


              #15
              Textbook example of what 21 lit briqs of kbb look like, in a Weber 7447
              Click image for larger version  Name:	20190711_201046 (Custom).jpg Views:	1 Size:	691.2 KB ID:	713216

              Comment

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