Eric's first country ribs - BBQ Central

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Old 07-08-2007, 11:54 AM   #1
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Eric's first country ribs

OK, these are sliced up pork shoulders, but it was late Saturday night and I was desparate for something to smoke for Sunday. Anything beef (and the pork ribs) looked rather nasty, so I figured I'd try these.
1. I wasn't sure if to cook these like regular ribs (3-2-1) or like a butt.
2. WSM dome temps were steady between 240-250 for first 2 hours.
3. Three apple chunks were more smokier than expected.
4. I foiled at 2 hours to avoid dryness, over smoke and help speed the process a little (I need these baby's to be done in 6 hours or less).
5. I didn't consume my first beverage (34 degrees) until the 4 hour mark. I'll need to catch up on this.

I did apply mustard and rub.


I have 5 lbs laying flat on each of the upper and lower racks. I plan on taking meat temps and removing the foil in another hour.


Your thoughts?
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Old 07-08-2007, 01:37 PM   #2
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I saw those at the store today. I've never cooked them so thanks for reading my mind and posting it.
Good luck!
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Old 07-08-2007, 02:33 PM   #3
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I've never done them on WSM, but on my offset they don't take near as long as real ribs or butts.

I'd check them Now!
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Old 07-08-2007, 02:40 PM   #4
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Quote:
Originally Posted by brian j
country style ribs are good but like you said, they ain't real ribs. i usually cover them with some sort of rub and cook indirect saucing in the last 30 minutes or so. they're great for when you need a taste of bbq on a week night.
Well for me, I'll stick with ribs or butt and no more 'in between' things. Freezer works good to store real bbq made during the weekend for me.

Note: not all pieces had a bone and not all had much of an external fat cap. I was concerned that some of the leaner pieces might dry out before the fat rendered on the other pieces. All I can say is that these are NOT ribs and cooking as if they are probably isn't a good idea. My 2-2.5-1.5 method was not long enough to make this 'fork tender', although the bones came out easy.

While I did get a lot of juice when they were in foil, there was quite a bit more fat left in some of these pieces. The outside appeared to be drying out, so that's why I decided to pull them.

I didn't much of a smoke ring because I foiled too early (but at least it didn't get oversmoked). Still moist with lots of fat, but not cooked enough to be really tender. I'll take this into consideration when heating at work (in foil) for lunch.

Since this doesn't resemble ribs, I'm going to chop this up and eat as sandwhiches.

I'll post my pictures soon.
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Old 07-08-2007, 03:27 PM   #5
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They can be cut from a pork butt or from the blade end of the loin closest to the shoulder. I prefer those from a cut up butt.
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Old 07-08-2007, 03:44 PM   #6
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Eric's first and last pork country ribs

1. Pulled out of foil (approx. 4.5 hours into cooking them)


2. Just put the BBQ sauce on. Around 5.5 hour cook time


3. Decided to chop it up. Too much of a mess to treat as 'ribs'


In retrospect, I should have
1. not bought this meat
2. drank more beer when watching "father of the bride 2" while cooking this
3. cook longer, perhaps a 3-3-0 or 3-4-0 method, with foil later and finish in foil. The irregular shapes and sizes were a challenge. I'll count my reheating time towards total cook time.
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Old 07-08-2007, 03:45 PM   #7
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If they're cut from the loin, there won't be enough fat to notice, and cooking 'em low and slow will just mean it's a long time till you eat. They need to cook fairly quickly and come off at about medium doneness, 150-155°, like a loin roast. Otherwise they'll be dry and tough.

--John
(I've done them on the WSM, keeping track with a remote thermometer, but I prefer to use the kettle and an instant-read thermometer.)
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Old 07-08-2007, 03:48 PM   #8
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Sauce looks spicey.
What did you use??
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Old 07-08-2007, 03:52 PM   #9
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Quote:
Originally Posted by Unity
If they're cut from the loin, there won't be enough fat to notice, and cooking 'em low and slow will just mean it's a long time till you eat. They need to cook fairly quickly and come off at about medium doneness, 150-155°, like a loin roast. Otherwise they'll be dry and tough.

--John
(I've done them on the WSM, keeping track with a remote thermometer, but I prefer to use the kettle and an instant-read thermometer.)
Packaging said shoulder. Based on the amount of fat in these babies, I'd agree they are shoulders. I did read somewhere that if loin, then you are correct to treat them like loin roast.
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Old 07-08-2007, 03:59 PM   #10
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Quote:
Originally Posted by Puff
Sauce looks spicey.
What did you use??
http://www.bbq-4-u.com/viewtopic.php?t=9826
Near the bottom is the recipe. It's not spicy at all. Thick and sweet with an Asian taste to it. I made too much of it last month and am trying to use it up. Not much harm when using on the bbq, but not my favorite to mop on and eat right away. I cut it with a little vinegar and added regular mustard prior to mopping it.
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