Country style pork ribs

I have tried country style ribs in my old Brickman Smoaker and at best they were O.K. Than I did some baby back's, and they were much better.
When I purchased my smoakette, I did baby backs, spare ribs, and St. Louis Styl ribs; I will never go back to country style ribs. Country style are to meaty, and lack the "close to the bone taste" of these other types.
Put them in for a few hours and check with a temp gage and look for interbnal temp of 190 deg.

You are probably better served to use your grill for these, although it is always fun to experiment. I wonder if you couldn't give them a little smoke and then finish them on the grill.

Good idea, will put some smoke on em and finish on the grill.

I did some last week. The reason I did them is to try to produce more bark for the butt that I was cooking.

I pulled thenm out, not sure the temp, after about 1.5 - 2 hours at 235. They were so Juicy. I finished them on the grill to crisp the outside. The one thing with these since they will not produce the crisp bark is to use about 1/2 the rub you would use on a butt.


If you do them, watch them and report to us the internal temp. My guess is 145 is what they should come out at or 125 - 130 and finish on the grill

Well they came out pretty decent. Not Juicy, but not dry. Were Moist.... hehe... Taste was very good. I did put rub on again when putting in smoker. Shouldn't have done that, but live and learn. I cooked them at 225 for 2 hours, then reduced to 180 for 1 1/2 hrs. The internal temp was 145 at that time. Wasn't ready to grill yet so set to 160 for another 1 1/2 hr. Think I just started em a bit early, or woulda been more juicey. Will try again for sure some time. Only had 3 left over so plan to use them in some beans for next week.

If you do these and they're drying out on you, I'd suggest brining them. Many 5 star restaurants brine their chops and it works will. We do smoked pork chops, bone on, and they come out wonderful.

I think they were dry from leaving them in as long as you did.

Mine came out great. I did not change from the 225 setting and I did not hold. Prepare these to come out areound when you want them.

Finish on the grill to crust. These are not a normal cook and ahould not be treated like a full style smoke.

Mine were way juicy. Like your tenderloin on the grill. Cook it on high heat until you hit your temp. then pull it, rest and slice.

Try next time to not turn down and slow cook and don't hold(if you have to, I suggest FOIL for these. they need it.

Wish you'd discussed this topic Saturday. Tried 2 slabs of boneless country style ribs yesterday. Prepared and smoked like I do baby backs. Turned out better for mud flaps than table fare.

These guys are not really meant for the smoker. If you are unsure of yourself and are only looking to get the smoke flavor and knowing that these cannot stay in long enough to produce bark(This is why you need to go easy on the rub), put them in the smoker for the first 1 - 2 hours depending on the size and finish on the grill to crisp up the rub and to help sear the outside wso the moisture stays in.

They dried out because you cooked to a set time, instead of a set internal temp.

Chop/etc work pretty good in the 150 to 155 range, so I'd suggest keeping track of the internal and you'll have a better shot at not overcooking.

Wow.... lot's of great info here. Thinks the brining sounds worth a try also. See some more experimenting goin on in my smoker... And for sure no holding on temp. Thanks all .... Happy Smoking

That's what's great about the forum, lots of different methods to help anyone out.

For brining go to:

Brining 101

Thanks Smokin, checked out Brining 101. Not sure how ya got the link in there. But lots to read and nice info. Have heared about Brining, and been interested. Will give it a try and report back. Gotta get busy and study up... hehe

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