Just wondering if anyone has smoked country style pork spareribs? Not exactly sure how to describe them (they do have more meat on them) but this is how they market them here in MI. If you have smoked them, how did you do it?
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I've cooked a passel o' country style ribs, but never smoked 'em. To my way o' thinkin' they're grillin' meat. Just not enough fat and collagen for low & slow cookin'.
Country style pork ribs come in two varieties: One is from the pork loin, which is better for grilling, and the other is simply sliced up pork butt, which would be more suitable for longer cooking and smoking (although I suppose you could smoke both). I haven't tried smoking either kind of country style ribs, but I know a lot of confusion arises because people are often talking about two different kinds of country style rib cuts ... and they don't realize it.
My experience has been that country-style ribs dry out on ya real fast. Like Studly said, they are not ribs at all. I suppose you could foil them to keep moisture in, sounds like a pain to me. Personally I would rather do a butt. FWIW...
I have done some country style. The sliced pork but type. they are GOOOOOD!!! BUT, Wheelz is right. they will dry quick. I did mine for 3 hours @ 200*. My notes tell me they were "a little dry". Next time I might go 180*? maybe leave at 200* and go for 2-2.5 hours. I did a rub and a berry berry glaze. they were berry berry good! I would try them again! I used 4oz. of apple. Good luck!
David
David
Just a suggestion, but for country style ribs, if you're wanting to smoke them, brine them.
Brining pork chops is actually one of the main items done with brining. If you brine them in any of your favorite brines, it will add a little moisture, some flavor and definitely improve them.
Check out brining 101. Go to the top of the page, to barbecue Guide and you'll find the brining 101 link.
Smokin'
Brining pork chops is actually one of the main items done with brining. If you brine them in any of your favorite brines, it will add a little moisture, some flavor and definitely improve them.
Check out brining 101. Go to the top of the page, to barbecue Guide and you'll find the brining 101 link.
Smokin'
Smokin is right, as usual, BUT watch the time. I made pickled pork chops one time. 2-3hours may be enough. What do think Smokin?
Thanks for all the reply!!! 3 hours at 200 degree...should I worry about the internal temp or does it matter?
They will dry out real fast it you take them more than about 150-155.
David, depends on the thickness and the salinity of the brine. Couple of hours should do the trick.
David, depends on the thickness and the salinity of the brine. Couple of hours should do the trick.
I have smoked the deboned pork butt type three times. I figured that you could either treat them like ribs or like shoulder and tried it both ways.
The two times I have done them like a shoulder have been really good. I marinate them overnight in a mixture of Pickapeppa Jerk Seasoning (a paste) and apple cider vinegar (or any marinade to your liking would do), making sure that the solid part of this mixture gets in all of the nooks and crannies of the rib-like objects.
After pulling it from the fridge, I liberally put dry rub all over the two big pieces that it comes in where I get it (Costco). Then I roll the two pieces together and tie them with twine. This makes a kind of roast. Smoke it like you would a normal shoulder. Cooking time is a little quicker than when you get the whole shoulder/butt.
The results have really been very good. Moist, tender and flavorful. Because of the deboning/fileting, the marinade can penetrate more meat. Because I put it back together in a ball it stays moist.
The one time I smoked it like ribs, it did come out dry.
The two times I have done them like a shoulder have been really good. I marinate them overnight in a mixture of Pickapeppa Jerk Seasoning (a paste) and apple cider vinegar (or any marinade to your liking would do), making sure that the solid part of this mixture gets in all of the nooks and crannies of the rib-like objects.
After pulling it from the fridge, I liberally put dry rub all over the two big pieces that it comes in where I get it (Costco). Then I roll the two pieces together and tie them with twine. This makes a kind of roast. Smoke it like you would a normal shoulder. Cooking time is a little quicker than when you get the whole shoulder/butt.
The results have really been very good. Moist, tender and flavorful. Because of the deboning/fileting, the marinade can penetrate more meat. Because I put it back together in a ball it stays moist.
The one time I smoked it like ribs, it did come out dry.
I have put them in and gave them some smoke and then finished on the grill. Best of both worlds.