Country style boneless ribs

[MRH]

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

[iceman]

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

[BigSmoker]

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

[Smokin Joe]

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.

[icerat4]

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

[MRH]

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

[icerat4]

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.

[MRH]

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