Counrty style ribs

Down here, country style ribs are the only way you can get pork butt unless you get it from Sam's or catch the butcher before he cuts it up. They just don't sell whole pork butts in the stores.

So please let us know a little more detail about how you are cooking these... how thick, rubs, marinades, cooking temps?? Dont leave us hangin man!!

bob

My rub is easy to make it is. I got from a long time smoker named Roger. This rub works for brisket or pork. Another awesome rub that is dirt cheap comes from dollar tree and it is $1 for a good size bottle. It is called memphis bbq. I can't make my own rubs as cheap as this is. This stuff works great when reheating the meat and adding to your apple juice or broth.

two parts black pepper
one part chili pepper
one part garlic powder
one part onion powder
one part lawry'seasoning salt

I rub it on and seal in Tupperware overnight. Not required they turned out fine with rub and right into smoke. I use 2oz of Hickory and 1 oz Apple. I cooked at 225 degrees until meat is 180 usually 2 to 3.5 hours and I let stand at room temp for 20 minutes. Then cut and serve. I am a rookie and do not mop or sauce. I don't know how to mop, foil, or sauce. I can tell you that they disappear as fast as fresh brisket when cut up into bit size bits. It reminds of a shark feeding frenzy. The one thing I have noticed is do not open cooker until it reaches temp. The meat will be much moister then opening up. I tried 175 to 190 and feel 180 works the best. It almost melts in your mouth.

I can't imagine them passing as real pork ribs, but they are really good for sure.

My wife is real good with country style ribs and pork steaks on the Weber charcoal grill.

Thank you for posting your rubs and methods. We eat a lot of these here, but (like GLH's wife) I cook them on my charcoal grill. I had fixed them a few times in my CS's but my kids liked em better on the grill. Well, the kids are GONE now so its back to the CS. Cant wait to try these again smoked.

bob

Thanks for posting the info. Nope, there isn't much discussion about them, but your info will help.

Well, around here we agree, CS Ribs are from a PB, BUT as someone pointed out to me on another forum, they also from from other places. So you can't always go by the "standard" name:

Country Style Ribs?

You can also turn them into ham if ya cure the country style ribs.

I smoke country style ribs using the jerky rods. Usually get about 5 on a rod and can put about 6 rods deep in a 055.

They taste excellent but can dry out if you smoke them too long.

You can turn them into bacon also if you get the whole cut, debone it, cure it, smoke it, chill it, and slice it. hehehe