Ok I am a newbie here and have done 2 batches of venison jerky now they turned out great. I picked up some of these boneless country style pork ribs and thought I would give them a try as soon as I get my PID done. (I have all the parts just finding time is my trouble now, turkey season ::)) So any advice on the best way to go about smoking these?
Thanks,
Mark
Glad the jerky turned out MRH. IMO I'd treat the boneless ribs (sliced up butt roast) along the same as a butt roast and tone down the cooking time. I like to FTC them so they are just falling apart but Ann likes them chewier so I don't FTC hers. I sauce hers up and give it a quick blast on the grill. Enjoy them. :D
I like mine kinda still chewy but soft if that makes any sense. I normally cook them between 250-275 for 2-3 hrs no FTC. smoke for 2 hrs usually with hickory or pecan ;D. Good eats. I also put rub on them before they go in the smoker and don't normally use any sauce. Actually last time I marinated them for 3 days in teriyaki sauce, chopped green onions, smashed garlic cloves and adobo seasoning for an oriential type thing ;D :P. Enjoy
I believe the key to a perfect rack (of ribs, that is), is low and slow. I will normally season the ribs with my favorite dry rub. Then, like Iceman and Big Smoker, using pecan or hickory, I smoke the ribs for a couple of hours or so. I have used other woods, like cherry and maple, both of which worked equally well as the pecan or hickory, but they didn't offer that something-something that pecan or hickory adds to the mix, so I would definitely recommend experimenting with mixes of pucks until you achieve your own personal preferred flavor.
I don't tend to use sauce either, but it depends on the mood I'm in and just how messy I want to get.
I have done these ribs with great results.Rub them down the night before stick them in the bs for 4-5 hours at 190-195 and then do the ftc deal for an hour and a half the walla very nice. ;)Alot depends on the size of them this is about 5 pounds of rib meat .Of course times will very on the ammount of meat that your doing always keep that in the mix. ;D
Ice,
Is the 190-195 chamber temp or internal temp? It will be a while before I get to these, they are in the freezer now and I am busy with turkey hunting plus I want to get the PId finished before doing another smoke. I now have some wild turkey breast to do from my sons turkey he got to do too someday.
Thanks,
Mark
chamber temp .sorry.check on the internal temps folks like them all over the place but the 4-5 hours at that box temp was just fine.I didnt have a probe in them i just took 1 out and cut it open and like d whati saw the ftc it for an hour or so all was good.
I was thinking about using Bassmans pork rub from the recipe site , thinks that will work well? it is the first recipe listed with the pics. One of these days I wqill finally get to it instead of all this talking about it! ;D
Mark