Country style ribs - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-02-2005, 03:35 PM   #1
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Country style ribs

I've done em a long time ago and didn't like em at all. But I've learned a lot over the past couple of years. Si I'm trying an illustrated cook tonight.

First, what the heck are they? Some markets simply slice pork butt
and call em csr's. I've also heard they are slices from the loin end and the butt end of pig. Here's a pic of what I got today....look like the old sliced butt, which I don't wish to grill, but they are bone in!

I've seen pics of what looks like thin pork chops, and these are, I believe, true csr's. So, I'm going to brine (going on now), rub with
Glens's secret double probation general rub, then grill indirect and foil and who knows what else.

I hope some of you with experience will chime in.





[img]
[/img]
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-02-2005, 03:38 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
By the way, I added a dash of the brisket marinade/liquid smoke I spoke of earlier.

[img]
[/img]
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-02-2005, 04:02 PM   #3
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I've seen a lot of post from folks who say they love em, but one of my friends loves everything he cooks..ya know? Always braggin' never cooked a bad meal!

We'll see...no way am I gonna fire up the smoker for sliced butt....
the point of smoking butts is to let the fat render...since these are sliced, I'm guessing it'd be like smoking a pork loin for 12 hours.....not gonna do it.

Won't be my first screw up!

There's always the crock pot!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-02-2005, 04:26 PM   #4
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Reckon that's what they are....and I am not a big fan of grilled pork.

Details coming.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-02-2005, 05:34 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Well if it is sliced butt, than wouldn't indirect on the grill kind of cook them low and slow sorta? Hey Capt, with price you paid for them you really can't go wrong. Let us know how they turn out!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-02-2005, 06:06 PM   #6
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Shoulda taken a pic before foiling, but here's a very instructive pic of coals and foil!




[img]
[/img]
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-02-2005, 06:26 PM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Boy... that's some mighty nice looking foil. =D> Where you buy that?
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-02-2005, 07:07 PM   #8
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
What's that goofy thing your cookin on?
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 05-02-2005, 07:51 PM   #9
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
ok much better than in the past. The foil (I guess) created a nice
bite-tenderness.

Using hickory and cherry, there was actually some smoke flavor.
Good cook!




[img]
[/img]



[img]
[/img]






[img]
[/img]
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-02-2005, 07:55 PM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Okay Capt. cough up the details of the cook! Time, direct or indirect, foil time, sauces, marinade....come you know the routine by now! Don't leave us guessing!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-02-2005, 08:01 PM   #11
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Cappie starts his speech...

Now men... Here at the Rock...
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-03-2005, 05:20 AM   #12
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
The thing with country style ribs I think is that it's real easy to over cook them. Don't forget there part of a butt. I like them grilled with a little salt and pepper just like a steak. Turn only one time and never let the internal temp. rise above 135f the carry over temp will get them to 140f. Now some will cry FOUL that's not 160f as the government recommends. Yes true.And well all come to a complete stop at every stop sign when we are driving. Yea right. I wrap mine in foil and let them sit a little when getting the rest of the meal together. I like mine necked, But have glazed and sauced for company in the past. Its quite a cheap easy meal.I also have found that if you smoke them you pretty much have to let them get to 190f or so just as you would a butt to get them tender.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-03-2005, 07:14 AM   #13
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Just finished em off for breakfast.....pretty good....for the price, not bad at all. Won't be my favorite, but a lot better than I remembered.

Details? ust brined em for 2 or 3 hours with salt and sugar, and a dash of the liquid smoke brisket sauce (it was good for something!).

Threw em on the kettle indirect and added a huge chunk of hickory and a heaping handful of cherry chips....that went for about an hour I guess,
then foiled with some sauce for about 30 to 45 mins....then back on direct with sauce to firm up.

One piece was pretty tough, 2 pieces amazingly tender.

Used a general rub, sauce was Sticky Fingers Habenero, similar to a Kansas City style. (someone gave me a Sticky Fingers sampler box for Christmas....I'm just getting around to trying it.)
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-03-2005, 08:30 AM   #14
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Looked yummy Capn
Thanks for the pics!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-03-2005, 12:21 PM   #15
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Sounds Like they came out okay.
Wife and I used to make CSRs back when money was tighter, and we learned a few things about cooking. I sound give them a shot again.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-03-2005, 12:21 PM   #16
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Quote:
Originally Posted by Chris Finney
I sound give them a shot again.
Thank you, Captain Caveman.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-03-2005, 03:13 PM   #17
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Thanks for the info Capt. I'll be giving these a try now!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-03-2005, 07:40 PM   #18
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
[quote=Captain Morgan]
Quote:
Originally Posted by "Chris Finney":3brgh2vj
I sound give them a shot again.
Thank you, Captain Caveman.[/quote:3brgh2vj]
What?
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-16-2005, 01:59 AM   #19
BBQ NOOB
 
Join Date: May 2005
Location: Buried In Smoke
Posts: 39
Cook country or western ribs many times. I just do `em slow
and indirectly with a nice rub and they turn out great.
One of my favorites because u get good bbq quickly.
__________________
Straight Kentucky Bourbon
whitepine is offline   Reply With Quote
Old 07-26-2005, 10:36 AM   #20
Smoker


 
Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
Quote:
Originally Posted by TexLaw
...one kind is the sliced butt, and the other is from the loin end. They are two very different cuts of meat, and need to be prepared with that in mind.
One is sliced butt, the other is from the blade end of the loin (which, of course, is the shoulder end). Blade-end 'ribs' can be leaner, especially those cut farther from the blade (more towards the loin's center). The meat on those is lighter in color and they're significantly leaner. These I brine, rub, and grill to medium, the butt cuts I usually jerk.
__________________

__________________
Kevin
K Kruger is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×