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?
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!
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
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.
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.
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.
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.
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.
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...
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.
as to the racetrack and vortex you haven't seen as yet:
<placeholder> while I cull through / process th pics...meantime, jus imagine my usual, borin prattle, an I'll see yall in a while lol :p
</placeholder>
Last edited by Mr. Bones; August 18, 2020, 09:35 PM.
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