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Country-Style Boneless Pork Ribs?

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    Country-Style Boneless Pork Ribs?

    These were labeled at Boneless Country-Style Pork Ribs. They look like pork steaks from my days near St Louis. I just salted them to dry brine for tomorrow. How do I cook 'em and how long? I think they are from the shoulder side and I"m planning to smoke low for 8-10 hours and pul and slice at 180-190. Am I in the ball-park for planning?

    Thanks!!
    Attached Files

    #2
    I do these now and then. Shouldn’t take nearly that long. You didn’t say what temperature you’re going to have your cooker running at. I do mine at 250 and they are at 190ish after about 6 hrs. Good lick!

    Comment


      #3
      Yep, they sometimes cut them in thinner strips and call them country style ribs. And your right, just treat them like pork steaks.

      Comment


        #4
        Ok. So 220 for about 6-hours? Thinking I’ll just pepper them tomorrow (dry brined now) then it with Columbia Gold bbq sauce to sear and finish. 180-190 for finish temp.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I'd up the heat if you want some good brownness or just sear them before serving.

        • TimmyR
          TimmyR commented
          Editing a comment
          Jerod Broussard - Does 4-6-hours seem reasonable for planning?
          Last edited by TimmyR; August 16, 2020, 09:27 AM. Reason: tag

        #5
        Malcolm Reed does them like this:

        https://howtobbqright.com/2013/11/07...e-ribs-recipe/

        Comment


          #6
          I make char siu out of these!!! Marinade over night then cook using my vortex on my kettle. Takes about an hour and half to get internal between 175-185 with kettle running 400F’ish.

          Comment


          • TimmyR
            TimmyR commented
            Editing a comment
            Don’t know what char siu is and not sure what vortex is. Thanks though. I’m a little limited on time and have my BGE to work with tomorrow.

          • Dewesq55
            Dewesq55 commented
            Editing a comment
            TimmyR - Char siu is Chinese roast pork. A vortex is a kettle grill accessory that concentrates the heat at the center of the grate. It looks a little like a metal version of one of those collars they put on dogs to keep them from biting at their wounds
            Last edited by Dewesq55; August 18, 2020, 12:32 AM.

          #7
          Smoked them for 4+ hours and pulled them from smoker at 185 degrees (on the small ones). Then I seared, rested in foil and served. My son and I loved them. If anyone is interested in the cook. I used the new Fireboard and fan. I'll post the link to the data.
          Attached Files

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Looks great!

          • Dewesq55
            Dewesq55 commented
            Editing a comment
            Those look mighty fine. The texture looks to be spot on.

          • smokin fool
            smokin fool commented
            Editing a comment
            You knocked those babies outta the park
            Nice cook

          #8
          I do these quite often, as they go on sale fairly frequently...

          Boneless butt ribs, (not Loin)

          Usually, I jus do 8-12 at a time on a Weber SJS, indirect, with either Hickory, and/or Mesquite briqs, gratuitous chunks of either wood tossed on my coals, on accounta that's what makes me happy...

          Same rub(s) as I'd use fer a whole Pork Butt...(Frequently 3LP's KCAP)*

          Usually (I hesitate to claim Normally, fer fear of Ridicule lol)

          I (strive to) roll em along @ ~ 275°~ish...
          Rotate em bout every fifteen, 'bout 45°. Flip em bout on th half hour, an repeat th rotatin...

          Usually, within an hour's time, indirect, I have me some probe tender Country Style Wibs....

          Have tooken to work, also shared with friends/family/neighbours.... smallest order I got asked to make is 10 lbs.; most are several times that amount.

          *Three Little Pigs Kansas City All Purpose, fer our seeminly acronym-intolerate Brother, 'PJ'Panhead John lol
          Last edited by Mr. Bones; August 17, 2020, 11:09 AM.

          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            “Have done tookened” .....is the keerect grammarism..... I shoudda done catched dat mysef......Being from Texas an all. 😱

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Woulda Coulda Shoulda, it's all th dang dang same, to us Texas Boys, now, ain't it?

          • Panhead John
            Panhead John commented
            Editing a comment
            Sho nuff Brother Bones!

          #9
          With Grace, Won't be too much longer, I'll be back Down Home..., summat southa Paris, summat Northa Tyler, an Longview...mebbe, on a good day, 70-72 miles Westa Shreveport.... I'm A'ight wit dat
          Man's gotta live (an Die) somewhere, now don't he?
          Last edited by Mr. Bones; August 17, 2020, 06:43 PM.

          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            I’m done gettin better on them thar acronisiums. I dun figgered out PITFA Brother Bones.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Panhead John, that there one PITFA, was kinda offa th cuff, glad ya were able to catch th train, Brother....

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            smokin fool Brother, it was not by personal choice, in answer to yer question, aight?

          #10
          These used to be the only style of ribs I made. I learned how to cook them from my mom. She’d grill them like pork chops, then put them all in a big pot full of BBQ sauce and simmer them for about an hour. It might not be traditional BBQ, but they are damn good that way.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Had th same, Them, in my recollection, are among th Bestest Ribs one might ever experience, in their lives...No need fer any apology; Im RightThere With ya, Mosca ......

            I do mine summat different now, but that doesn't change my past...

          #11
          These are in my regular rotation as well - either boneless or bone in - and I do them on a racetrack too. They don't take long to get the same results, IMO, as hours of slow cooking.

          Click image for larger version

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          as to the racetrack and vortex you haven't seen as yet:

          Click image for larger version

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          Comment


            #12
            I've cooked me some since, but this is th last time I posted any... :

            https://pitmaster.amazingribs.com/fo...try-style-ribs
            Last edited by Mr. Bones; August 18, 2020, 09:35 PM.

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              Link to a non-existent page.

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Dewesq55 think I got it fixed, thanks, amigo! LMK if ya have any more troubles...

            #13
            Thanks all. They were great. My son loved ‘em. I sliced the leftovers thin and fried ‘em up with my eggs. Cheers.

            Comment

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