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Country Style Ribs

Mr. & Mrs Potatohead
Mr. & Mrs Potatohead Posts: 2,037
edited November -0001 in EggHead Forum
Just posted a pic for Grillin' Padre of what we call, or at least get here, Country Style Ribs.
Then I thought: Hey, I'll just post the cook! What a concept :P .
Started out with some very meaty "Country Style" pork ribs.
They got a brining (just salt and sugar) for about three hours and then a rinse, a soak out for an hour and another rince. After that they went to the fridge over night...I had the next day off!
They got a good rubbing of my Northwoods Rib Rub:

2 t. sweet paprika
1 t. ground cumin
1 t. brown sugar
1/2 t. salt
3/4 t. oregano
1/4 t. cayenne pepper

B-Day10001.jpg

Then back to the fridge for at least an hour while I got the Egg going.
Once stable at 250 F. They went on, indirect, over Hickory Smoke-wood.
About an hour into the cook, they got turned:

B-Day10002a.jpg

Then, at the three and a half hour mark, they got a good moping of my Northwoos sauce:

1 C. tomato sauce
1/4 C. cider vinegar
2 T. brown sugar
1 T. olive oil
2 t. Worcestershire
1 t. dry mustard
1 t. crushed garlic
12 oz. dark beer
All cooked down to a thick consistance and cooled.

Ribs went another 15 to 20 minutes per side to set.

B-Day10003a.jpg


Meanwhile, Mrs. Potatohead roasted up a huge pan of potatoes and veggies in the oven...We had a Birthday feast!

B-Day10007a.jpg
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Gteat looking cook Jerry! I love the money shot, it's a keeper!!
    Whoevers Birthday it is I'm sending my best Birthday wishes out!!
    Have a great weekend!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    What a great lookin' meal. I'm gona steal Norwoods rib rub recipe - thanks.
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  • Boatman
    Boatman Posts: 854
    Man those look delicious! Country ribs are one of my favorite egg cooks. Great looking dinner. Happy Birthday to one of the Potatoeheads B)
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  • Ripnem
    Ripnem Posts: 5,511
    Jer,

    Those country style are a big hit with my hunting gang. They seem to re-heat very well, if you ever need to pre-cook ribs.

    Yours look perfect.

    Whos b-day Spudly?
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Thanks!
    And, that would be ME as the birthday boy!
    The end of last month already...Time flies!
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Thanks Molly.
    And for sure...With the bright sun through a window, that pic turned out real bold.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Steal it :ohmy:
    I gave it to you ;)
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  • Richard Fl
    Richard Fl Posts: 8,297
    you have mail. Did you get the kona rub recipe?
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Yes!! I did and thank you!!
    It sounds really good and I'm going to give it a try...I love making rubs!
    Your were on my list to reply to. Now I can check that one off.
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  • Ripnem
    Ripnem Posts: 5,511
    Send me an e-mail with your address.
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  • Minneegger
    Minneegger Posts: 3
    This may be a dumb question, but what is a "soak out for an hour"? Does it literally mean to "soak" them for an hour? If so, in what?

    Those ribs look awesome, will try to make some this weekend.
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  • Richard Fl
    Richard Fl Posts: 8,297
    Just a late night night shot in the dark. They got rinsed, soaked out for an hour in fresh water and then rinsed, placed in frig overnight.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Richard...You are correct sir!!
    And Minneegger (or anybody for that fact):
    I the idea behind this brining is not to flavor anything, therefore it is just salt, sugar and water. It’s only intent is to trap moisture in the meat.
    The soak out is intended to help reduce the saltiness and does just that. Other wise the meat could be too salty!
    I do my soak in cold water (some may stress ice water) and I change water twice in the hour timeframe. Did it need a final rinse? Most likely not, but it’s what I do. Then they get a pat dry with a towel.
    A little time on the counter or in the fridge just helps dry some before doing a good rub down!
    If your wondering about the how and why? Here is some information “almost” quoted from thirdey...He’s the real “brine guy” ;) !

    Meat cell walls are semi-permeable. Water and salt can pass into the cell, but proteins cannot pass out of the cell. Once inside the meat, salt causes the strands of protein to denature, or unwind. This changes the structure of the proteins, causing them to become tangled together and trapping moisture.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    BTW, it's NEVER a dumb question if you don't know the answer.
    Somebody here can always help out and will be happy to do so!
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