I'm confused. As far as I knew, CS style ribs were boneless, not even properly called 'ribs'. Come from the loin end.
So, the local grocery store has 'em, $1.69/Lb, bone-in. I can't figure out what gives here.
Any insights?
I have seen a sliced bone in pork butt passed off as "Country Style" ribs.
They did not turn out well for me.
A lot of stores sell sliced butt as country style ribs. Usually if you see the bone, they went too far into the shoulder, and the bone is part of the shoulder blade.
As I've been told, the slice of shoulder blade (scapula for you intellects) is what gave the cut it's name. Supposed to look like a rib bone.
I've done lots of CS "ribs". Usually grill them rather than smoke them. If I smoke them, unless they are really streaked with fat, they tend to not do so well - bone in or boneless. Will also flour and fry the boneless and use on biscuits - pork chops and biscuits at less money! Or in the crockpot with some sauerkraut or with peppers, onions, tomatilloes, green chilis, garlic, cilantro, cumin, salt, pepper, maybe some chilpotle, or some salsa. Shred it and put on tortillas.
I have only done country style ribs once. Followed the 3-2-1 method, basting with a honey bbq sauce before the last hour. They turned out so good I made my wife try them. She has told me on more than one occasion that ribs are gross. She said they were ok and sat there for a little while and then asked for a whole one! The next time I made ribs she said, "Oh good! I love those!" After that the country style ribs were on sale for $1.69/lb and she picked up 12 lbs without me even knowing about it.
While I agree that real ribs are more fun to eat, the CS ribs do turn out well in the Bradley (as does just about everything). Anyway, get the CS ribs and SMOKE ON!!!!!!!
Thanks all. Good and useful information. Appreciate it.
The best way I've found to do the Bone in Country Style Ribs was to smoke them 3 hr with hickory then drop them in the crock pot with some onions, jalapenos and a splash of BBQ sauce, cook till tender and enjoy.
I've had the Boneless Country Style Ribs turn out quite well in the Bradley wile usein a mop.
Must be cause the boneless are higher up on the shoulder closer to the loin.
We love them in the crockpot period. I think next time ill smoke them for a bot and finish them in the crock pot like OU said.
I do the C/S using the 3-2-1 method and they turn out great
Well, y'all talked me into into it. I think I'll give 'em the 3 hours of hickory first.
I don't have a crock pot. But the oven has a low and slow mode, low and high. The low setting seems to run about 200-230. The latter about 250-280. Which do you recommend? I'd probably go with the high setting.
Heck, just throw them in a steamer pan put the lid on and chuck them back in the bradley set at 180 F.
I am probably too late to be of help, but here goes: 3hrs in the Bradley @ 220 with hickory (what else?) out and into a dutch oven with 1/4 cup water in the bottom, cover and into the oven @ 245 for 2 hrs. The bone and fat can now be easily separated and you will have lots of good juice to add to other dishes or gravey. Goes great with greens, beans and cornbread, what doesn't. I also use this with chili verde, and IMO the bone in gives this a nice flavor. Seasonings: after the smoke, spray with OO, a dusting of garlic salt and coarse black pepper -- or seasonings of your choice of course. Those type of CS ribs are sometimes on sale in this part of the country @ 98c/#, a no brainer. Good luck
OldHickory
I'll be Rooting for you Arnie.
I've not had real good luck with CS ribs.
They end up going in beans or soup or chilli.
I'm gonna go get 'em today - last day of the sale. They're actually for dinner on Sunday.
Thanks for all of the feedback. Yep, greens, beans and cornbread sounds good. I do the cornbread in my 7" cast iron pan.
Ended up being in the mood for fish for dinner last night so went to see my butcher. Got some king salmon.
I asked him about the bone-in aspect. He said that's what he does. Wait here a minute. He goes in back and comes out with a hunk of pork. He gave me a tutorial on the loin end, the shoulder blade end and how they're cut. Nice guy, but too expensive to buy there :(
Oh yes, the cast iron skillet and cornbread seem to be made for each other. Now you and CRG have got my juices going, probably will have to smoke something this weekend.
I always cook country style ribs by first boiling them in a mixture of water & Italian Salad dressing for about 30 min. Take them out, drain, then coat with Emeril's Rib Rub seasoning---then cook on the grill for about 15-25 min. Always turn out great. Emeril's Southwest seasoning is also great to rub on those smoked boston butts.
Thanks for the tip rsmoker. They aren't going to go that way this time but it sounds like an interesting alternative.
OK, the deed is done. Came out pretty good.
Mixed up something like Jan's rub or as close as I could get with what I had. They chilled for about four hours. Made the baked beans from this post by Smoke some: http://forum.bradleysmoker.com/index.php?topic=15529.0. Again a little short on ingredients and had to make do but did have the pineapple and bacon. I did a smaller quantity.
The ribs got three hours of hickory with the bean pot below them. The ribs got boated. No apple juice so mixed up a solution of apple sauce and water.
Took the beans out after the three hours and they went into keep-warm mode.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/CS%20Ribs/Beans.jpg)
Did the cornbread. Added a little chipotle. Greased the pan and sprinkled with chipotle. Good stuff.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/CS%20Ribs/CornBread.jpg)
The ribs, falling apart after boating for three hours, go onto the grill. Used some of Iceman's Sop'n Sauce. Just wanted to set it up.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/CS%20Ribs/Ribs1.jpg)
Got 'em on a platter.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/CS%20Ribs/Ribs2.jpg)
Then got everything on a plate.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/CS%20Ribs/Ribs3.jpg)
The bow-tie mac salad was done with chopped sun-dried tomatoes, scallions and Italian dressing.
All in all, a pretty decent Sunday dinner. But, I still like back ribs better.
Way to improvise Arnie!
Arnie it sure looks mighty nice.
Were the CS's juicy ?
yummy...
CRG - Not sure if "juicy" is the correct word, but certainly moist. I have leftovers. I'll probably pull everything off the bones (one didn't have a bone), chop it up some, add some Q sauce and make sammies. Actually, not too far off from pulled pork. Not really like ribs but good nonetheless. The beans were a killer hit :D
Quote from: ArnieM on May 16, 2010, 09:49:19 PM
CRG - Not sure if "juicy" is the correct word, but certainly moist. I have leftovers. I'll probably pull everything off the bones (one didn't have a bone), chop it up some, add some Q sauce and make sammies. Actually, not too far off from pulled pork. Not really like ribs but good nonetheless. The beans were a killer hit :D
One of my fav things to do with ribs is next day cut the meat off the bone and make a sammie, on tortillias, or just eat it after I cut it off the bone.
(Rib Nachos, Salad with Rib meat, etc.)
OK, you sold me. I just happen to happen to have a couple of ripe avocados in stock. Sour cream and shredded cheese. I'll get the tortillas tomorrow.
Quote from: ArnieM on May 16, 2010, 10:47:32 PM
OK, you sold me. I just happen to happen to have a couple of ripe avocados in stock. Sour cream and shredded cheese. I'll get the tortillas tomorrow.
I think if you pull it like you thought and maybe a small chop/chop you will have some good eats.
Lookin good.
Just a thought but you could chop/chop and add to the beans, good stuff.
They look good Arnie. I think they taste like the Butts, after all they come from the same cut. The cornbread and beans look like good accompaniments. Glad it all worked out.
That looks so good! Damn - having to wipe up the keyboard again. ;D
So who taught a CT Yankee how to make cornbread?
Arnie that is a meal made in Heaven!!!!
Everything looks great!!
Mrs
I'm trying to keep my post count down, so ...
CRG - Sonny, chop/chop it is. Going into tortillas tomorrow.
OU - Curt, can't do the beans. I promised the leftovers to #1 daughter and she's waiting. They were good.
OldHickory, correct. They are kinda like butt. I guess it's where they're cut from. Some seem to be from the top of the shoulder.
BLSH - Eric, my wife has this 30+ year old recipe on yellowed paper she saved. It still works. Ya think we just boil potatoes up here?
seemore - Thanks June. Good meal but still can't compete with back ribs or good pulled butt.
It was an interesting experience and I really appreciate all of everyone's comments and suggestions.
Next up is Debbie's birthday and I have a brisket for that.
The idea is to have FUN. Now, about that sausage, feta and beer ...