Made these yesterday and wife / kids thought it was the best thing to come out yet. Used the Smoke and Spice "Renowned Mr. Brown" rub on country style ribs after covering with yellow mustard.
smoked with 2.5 hours of pecan and took them up to about 180 internal temperature - took about 6 hours total at =/- 200 degrees.
FTC'd for a couple of hours, shredded and served with Ice's sauce. Outstanding - might keep those cheap country style ribs in mind next time they go on sale. Also, there was a lot of great "bark", given there was so much surface area for the rub.
This was the first time I made one of the rubs in the book / recipe site, but I was very pleased with the results. Thanks to all on this site for great ideas...
Hey gscheig,
Good idea on the country style ribs. The Renowned Mr Brown rub is one I use quite a bit on my pulled pork. It's a simple, but pretty tasy rub.
SD
Sounds like a winner - we like bark.
FL Im with you...at times ill fight to get the bark almost over the meat!!
It's amazing to see - when the butts come out of the smoker - the family members circling the kitchen, like vultures, waiting to pounce on the bark stuck to the smoker rack after the butt has been FTC'd - there is an order - First the Alpha, then his mate, then the others in the pecking order, like wild animals feasting.
All for the bits of bark stuck to the rack - they hate PAM, they'll hide it on me. ;D
You need to post a photo of that FL. ;D
That will be a tough shot, hard to find a volunteer to man the camera. I'll have to set up the tripod and put the camera in time-lapse mode , so we can have a witness to the carnage.
Haha thats funny!! :D
I was curious to know how many pounds of "ribs" you smoked? I was also wondering if you had to check the temp. on every piece of meat or if you just checked a few and figured the rest were good? I've got about 5 1/2 pounds that I'm gonna throw in tomorrow and I want to know if the 6 hours total time is going to be enough.
Well they didn't come out very good at all. Maybe I over cooked them or maybe they just didn't have enough fat. I put them in for 2 1/2 hours of smoke at 200 deg. I then moved them to a 200 deg. oven, on a cookie sheet with apple juice and covered in foil, for another 2 1/2 hours. They were like pork chops. They didn't pull apart at all like a pork shoulder does. So what did I do wrong? Cooked to long? Temp to high? Meat not fatty enough? What do you guys think?
Quote from: Deflated on June 03, 2009, 09:35:02 AM
Well they didn't come out very good at all. Maybe I over cooked them or maybe they just didn't have enough fat. I put them in for 2 1/2 hours of smoke at 200 deg. I then moved them to a 200 deg. oven, on a cookie sheet with apple juice and covered in foil, for another 2 1/2 hours. They were like pork chops. They didn't pull apart at all like a pork shoulder does. So what did I do wrong? Cooked to long? Temp to high? Meat not fatty enough? What do you guys think?
Sorry to hear that deflated. They probably tasted pretty good anyway - or at least I hope so! I will have to admit, I have never smoked country style ribs - I have only grilled them many times though. But from what you are describing, they likely weren't cooked long enough at 200 degrees. Some people don't pull their pull-apart pork off the smoker/oven until an IT of 200 deg - I think that is too long however, unless the meat if very fatty, Likely, the meat didn't get up to the 185 or so needed or if it did, it wasn't there for long enough to break everything down. Try again, but at 225 and maybe 5 to 6 hours total. Also might check the temp of both the smoker and the oven to see if they are actually 225 deg. Hope this helps and I hope the next time they are melt in your mouth good!
Quote from: Deflated on June 03, 2009, 09:35:02 AM... They were like pork chops.
And there you have it... Country-style ribs are much closer in texture & taste to chops than they are to either ribs or butt so you really can't expect quite the same results as you'd get with the other cuts. Good in their own right, but not the same.
Well I shredded them up, put the meat in a big pile, poured some vinegar sauce on, covered with foil and heated it up in a 200 deg. oven for about 30 min. It actually made pretty decent pseudo pulled pork sandwiches. So not a complete failure after all.
What does "FTC'd" mean?
Foil, towel, cooler.
FTC - Foil Towel Cooler
A resting / staging method of wrapping the product in Foil, then and old Towel, and place in a warmed Cooler (no ice). This keeps the product hot and allows flexibility in serving times. Most plan to get the food done early, then use FTC to hold the product until serving time. This method also acts as a passive oven, allowing the meat to cool slowly and evenly, while continuing the break down of connective tissue/collagen. copied and pasted from this link.
http://www.susanminor.org/forums/showthread.php?t=481 (http://www.susanminor.org/forums/showthread.php?t=481)
The longer I kept reading these posts the more anxious I got waiting to see a photo.
I can only imagine.
Lumpy
Alright, so after looking at the sales for .99/lb country style ribs I couldn't pass it up either. While it didn't turn out quite like pulled pork I would say that it was definitely a cross between ribs and pork chops. Let me first start off by saying that the meat was cut up pork shoulder you can even see the blade in the pic. Not sure if that helped out the tenderness factor but since there was so many people that had mixed reviews I thought I would put that out there. Here was my recipe...
I used the CYM method and slathered it up two hours before smoking and then threw on some of the rub. In most situations, cooking big slabs of meat I would put my rub on using a very heavy hand. In this case there is so much surface area that I would use a little less than normal.
Into the smoker for 2.5 hours with hickory, I put the heartier pieces on the bottom rack and the boneless smaller pieces on the top. I cooked 10 lbs and it took up three racks.
After the smoke I boated with AJ and threw it into the oven at 225. I took it up to 180 IT and it still felt way too firm and the meat was barely pulling away from the bone. I figured that this is where most people probably took it out and that is where they got the pork chop taste. So I left it in until it reached 200-205 IT, at this point I was a little worried that I just wasted 10 lbs of meat so I was glad that the 17 lbs brisket I did the day before came out so well. In any case I FTCed for 3 hours and then straight into the fridge, still had massive amounts of brisket leftover from the 4th. Well I finally pulled the country style ribs out of the fridge and nuked them at work. They were surprisingly good, albeit I wasn't holding out to much for them. Again, there flavor was just like some tender ribs but there look was right on pork chops. They were still moist and pulled right away with just the fork.
Here is the pic Lumpy, right from the fridge.
(http://www.4hvc.com/country.jpg)
Thanks Mulla
It was worth the wait. ;)
Lumpy