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

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Not enough love for country style ribs!

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  • learning pellets
    commented on 's reply
    want to try these & have some questions
    -whats the internal temp for "almost pull tender"?
    -whats your cooker temp and approx average time?

  • Mosca
    commented on 's reply
    We get then as the sliced butt, but also as the rib end, like a chop. In the plated photo, that's the rib end cut.

  • Mosca
    replied
    When searching for info, I found countrstyleribs.org, which, if you go and look around, is FANTASTIC. Site owner David Somerville is as fanatic about country style ribs as anyone here is about anything! A visit is highly recommended!
    Last edited by Mosca; June 19, 2015, 07:48 PM.

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  • Jon Solberg
    commented on 's reply
    There awesome. John you need to get out more bro.

  • Jerod Broussard
    commented on 's reply
    Here too. I got my first look at Staph. aureus. with a set once. Can someone say, "FOMITE!!"

  • _John_
    replied
    Only tried them once, around here it is just a sliced pork butt.

    Leave a comment:


  • Jerod Broussard
    replied
    I looooooooooove country style ribs. I dry brine, light coating of Memphis Dust, smoke with cherry until almost pull tender, put on some BBQ sauce, get 'em done.

    Love them things!!!

    Leave a comment:


  • Mosca
    started a topic Not enough love for country style ribs!

    Not enough love for country style ribs!

    I know, I know, it's really not a rib but some sort of bastard chop thing. Still, who can resist all that meaty pork!

    I'm not free to cook until Tuesday due to working right now, and tomorrow, and then I'm getting taken to dinner Sunday, and my next day off is, well, Tuesday. But here's how I do them:

    I rub them, I grill them, then I put them all in a pot full of bbq sauce and simmer them until they are tender as all hell.

    Pretty simple, and they always come out really good. Alternately, they do well as the meat in pork & sauerkraut, and pork & cabbage. Country style ribs for teh win!



Announcement

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

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Meat-Up in Memphis