Country Style Pork Ribs

Dyal_SC

Did these on the Large BGE sometime last week.  They were smoked with a mix of JD Whiskey Barrel Oak and Cherry Wood.  Smoke roasted indirect at around 325 deg f until the internal temp hit somewhere around 190 deg f.  Since these are sliced up pork butt, they stay plenty moist and melt in your mouth. 

 

A few of them were sauced with a creamy SC mustard based BBQ sauce and the others were sauced with some SBR Honey Chipotle.

 

After saucing, I let them caramelize on the egg for awhile longer.

 

As I mentioned in another post, Country Style Ribs are somewhat nostalgic for my wife and me.  We got married YOUNG...I was 20 and she was 18.  We both had only part time jobs and were still in college.  Needless to say, we ate a LOT of Country Style Ribs, Chicken Leg Quarters and Hamburger Helper.  LOL  Those were some of the cheapest meals we could make.  During those penny-pinching times though, we came to like Country Style Ribs a lot.  When done right, they resemble Burnt Ends....but instead of beef, each bite is like a little smoky medallion of porky BBQ goodness.   

 

Eggcelsior

About how long? I have some and I'm trying to convince SWMBO that we can do them during the week.

Dyal_SC

Not long at all. Maybe an hour at 325? Faster if you increase the dome temp. You can also do them direct if you don't have much time.

minniemoh

Those look great! Going to have to give those a try.

Chris_Wang

Very nice

AequitasVeritas

Doing these as I write this. Around when did you put the sauce on?

HorseMover

Sounds like a great weekday cook.

Dyal_SC

Sorry about the late response, @AequitasVeritas ! Just now saw your question. I usually sauce them in the last 10 or so minutes.

Austin Egghead

Eggcelsior said:

About how long? I have some and I'm trying to convince SWMBO that we can do them during the week.

I do them braised in beer and q sauce with onions and carrots at egg fests. Easy 1.5 hour cook @375-400. After pulled out of braise then back on the grill to crust up. Skim and reduce braising liquid and serve over ribs. Line is always long and pork and veggies goes fast.

HorseMover

Anybody try mustard and rub like a pork butt?

Dyal_SC

@HorseMover, I always put butt rub on them, but I've never slathered them in mustard first.  I'm sure that would work just fine though, although I doubt you'd achieve the same effect as you do on a large pork butt.  I could be wrong, but I think people use the mustard like that in order to get more bark from the caked on seasonings.  These cook up too fast to get a good bark.  But if you're just looking for more flavor, I'm sure it would be great! 

EggoMatic

Damn that looks good!! Thanks for posting!

Que_n_Brew

As always @DyalSC, you've cooked a winner. I haven't done these in a while. I'll be doing them this weekend after seeing this post.

Richpayne360

Tried cooking these tonight. Simply amazing! Had a really close rib flavor without all the time.

Dyal_SC

Welcome aboard, @Richpayne360 ! Those are some mighty fine lookin country ribs!! I did those again last night, too.

GlennM

So are you guys buying these like that or cutting them from a butt?

Dyal_SC

@GlennM , they are precut from the store.

GK59

I bought just one as a teaser to the stuffed tenderloin. It's been years since I smoked a dozen or so in a Masterbuilt. One of my brothers still raves about them. Rubbed w/DP Raging River.

dweebs0r

I have never cooked these before but this thread piqued my interest.  I went to the grocery store to find some and they had western-style ribs and country-style ribs.  The butcher said the western-style ribs are cut from the butt and the conuntry-style are cut from the loin.  This may be a regional thing but I thought I would share this in case anyone else goes looking for these.  I bought the western-style and hope that is the correct cut.  I'll try the country-style next weekend.

Dyal_SC

Thx for the info, @dweebs0r ! I did not know that! I've seen them labeled country style and western style. I've used both with good results. Now that you mention it, I can't remember if these were labeled country or western... I'll hafta pay attention next time to compare!

dweebs0r

Let me know if you find out which one you used because I only found this out trying to duplicate your cook.  The "ribs" I have look like the ones you cooked but I they feel like they have a bone in them.

Dyal_SC

@dweebs0r , the ones I did the night before last had a bone in them too. I didn't even look at the package. Did those on the mini. Sometimes they are boneless though.

dweebs0r

I bet the boneless ones are from the loin and the bone in from the butt/shoulder.  Not that it matters, I'm sure they are both awesome.

nolaegghead

Last time I cooked country style ribs I pre-cooked them via sous vide, then seared them on the grill.  Delicious and tender like buttah.  Just another option if you have the sous vide equipment.

Que_n_Brew

What Internal temp are you guys shooting for...160 or closer to 200? Thanks

dweebs0r

nolaegghead said:

Last time I cooked country style ribs I pre-cooked them via sous vide, then seared them on the grill.  Delicious and tender like buttah.  Just another option if you have the sous vide equipment.

@nolaegghead I have a cooler and a thermapen AKA redneck sous vide.

nolaegghead

dweebs0r said:

nolaegghead said:

Last time I cooked country style ribs I pre-cooked them via sous vide, then seared them on the grill.  Delicious and tender like buttah.  Just another option if you have the sous vide equipment.

@nolaegghead I have a cooler and a thermapen AKA redneck sous vide.

Get a big pot, fill it with water, put it on the stove.  Put it on the lowest.  See where it stabilizes.  By covering the top and changing the heat, you can get a stable temp.  Viola.  Sous Vide.

Ragtop99

Que_n_Brew said:

What Internal temp are you guys shooting for...160 or closer to 200? Thanks

Original post lists 190*. 

Dyal_SC

Que_n_Brew said:

What Internal temp are you guys shooting for...160 or closer to 200? Thanks

Anywhere in that area would be good. If they aren't so fatty (like from the loin), then I'd go with a lower internal temp. If they are from the butt, then you can go with a higher temp and they'll be juicy.

Ragtop99

Dyal_SC said:

Not long at all. Maybe an hour at 325? Faster if you increase the dome temp. You can also do them direct if you don't have much time.

I just did some.  They took two solid hours at 325* - 350* although mine were packed a little closer together and your rig gets them higher in the dome.  They went through short stalls around 160* and 180*.  Had to go to plan B since dinner was running too late, so I'll try them tomorrow night as leftovers.

calracefan

Tried these yesterday with a modifies 3-2-1 . Turned out pretty darn good !