Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: Here's how I cook Country Style Ribs  (Read 1869 times)

0 Members and 1 Guest are viewing this topic.

smokindad

  • Knows what a Pellet Is.
  • *
  • Offline Offline
  • Posts: 16
Here's how I cook Country Style Ribs
« on: December 18, 2018, 10:11:46 AM »
Usually I get boneless country style ribs from Costco and cut them into chunks.

From there I marinade in a copy cat recipe of Johnny D's Hog Wash... which seems to have been discontinued.  (if anyone knows if it is still available I would be grateful if you would let me know.) Marinade for about 24 hours.  I tend to smoke at a higher temp so they brown up nicely (275-325°F) ~ 1hr depending on size.  Sauce, let set and enjoy.

Marinade:  (hog wash)
    1 cup white distilled vinegar
    1/4 cup ketchup
    1/4 cup apple juice
    3 tablespoons Light brown sugar
    1 tablespoon kosher salt
    1 teaspoon hot sauce (tapatio)
    1 teaspoon ground pepper
    1 teaspoon red pepper flakes

Logged

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3295
  • This pistol is most fun for the buck
Re: Here's how I cook Country Style Ribs
« Reply #1 on: December 18, 2018, 11:18:20 AM »
This might make it to a point near the top of Marcia's BBQ list.  We'll be trying it soon.
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3295
  • This pistol is most fun for the buck
Re: Here's how I cook Country Style Ribs
« Reply #2 on: December 23, 2018, 09:17:11 AM »
Okay, the chunks have been marinating since yesterday.  How do I know when they're done cooking?  Do you have a feel for the proper internal temperature?

(Yeah, I know, it's a rookie question.)
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6792
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Here's how I cook Country Style Ribs
« Reply #3 on: December 23, 2018, 10:19:30 AM »
Quote from: pmillen on December 23, 2018, 09:17:11 AM
Okay, the chunks have been marinating since yesterday.  How do I know when they're done cooking?  Do you have a feel for the proper internal temperature?

(Yeah, I know, it's a rookie question.)

I cook them to a temp similar to brisket.  When they have that same tenderness, they are done.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3295
  • This pistol is most fun for the buck
Re: Here's how I cook Country Style Ribs
« Reply #4 on: December 23, 2018, 02:43:57 PM »
Oh, okay.  Send me a chunk of that brisket so I can use it as a standard.   :)

I'm thinking 140° like I use for most pork.  Is that about right?
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9349
  • Mayberry
Re: Here's how I cook Country Style Ribs
« Reply #5 on: December 23, 2018, 02:51:32 PM »
Add some hoisin sauce and a little rice wine and you almost have char siu...
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6792
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Here's how I cook Country Style Ribs
« Reply #6 on: December 23, 2018, 04:49:31 PM »
Quote from: pmillen on December 23, 2018, 02:43:57 PM
Oh, okay.  Send me a chunk of that brisket so I can use it as a standard.   :)

I'm thinking 140° like I use for most pork.  Is that about right?

country style ribs are a pork shoulder run through a band saw so i cook them to over 200
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

reubenray

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 939
  • Bella Vista, Arkansas
Re: Here's how I cook Country Style Ribs
« Reply #7 on: December 23, 2018, 09:06:05 PM »
 Where are the pictures?
Logged
Traeger Junior, Smokin Brothers PP36 and 17" Blackstone Griddle

smokindad

  • Knows what a Pellet Is.
  • *
  • Offline Offline
  • Posts: 16
Re: Here's how I cook Country Style Ribs
« Reply #8 on: December 27, 2018, 08:13:10 AM »
Actually, I usually cook them to ~150°F-160°F, kinda like a thick pork chop. 
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6792
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Here's how I cook Country Style Ribs
« Reply #9 on: December 27, 2018, 08:20:57 AM »
I had a bunch in the freezer that I had thawed.  I threw them in a pan with some rub yesterday and put on the top shelf of the MAK at 275° for about 4 hours.  I poured the juice off and put the burnt ends in the fridge in a pan last night.  Not sure how I am going to finish them up.  I may vac seal them into quart bags and freeze.  I can then pull them out, thaw, throw in some sauce and finish on the grill when I want them.  I plan to cook them until they are fall apart tender.

Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3295
  • This pistol is most fun for the buck
Re: Here's how I cook Country Style Ribs
« Reply #10 on: December 29, 2018, 03:57:27 PM »
I made these a few days ago.  They were quite good.  They will be better the next time when I take the internal temperature higher, maybe 205°F as Lew suggested.

     Marinating

     Out of the pit and ready for sauce

     Consolidated with 2 different sauces

     Sauce is set
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

smokindad

  • Knows what a Pellet Is.
  • *
  • Offline Offline
  • Posts: 16
Re: Here's how I cook Country Style Ribs
« Reply #11 on: December 30, 2018, 04:44:14 PM »
Hmm, those look good.  The chunks are a little smaller and more uniform than what I have prepared in the past.  Making for a more uniform cook.  I like that.  When placed on the smoker did you use the aluminum pan or directly on the grate?  I will need to try this technique and cook to a higher temp. 

Thanks.
Logged

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3295
  • This pistol is most fun for the buck
Re: Here's how I cook Country Style Ribs
« Reply #12 on: December 31, 2018, 09:32:14 AM »
They were golf ball sized chunks cooked on Frogmats on the pit grate.  I put them in the pans as I took them from the pit.  Then I decided to pack them into the pans a little tighter.
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

reubenray

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 939
  • Bella Vista, Arkansas
Re: Here's how I cook Country Style Ribs
« Reply #13 on: December 31, 2018, 10:04:58 AM »
I will have to try this.  I love country style ribs.
Logged
Traeger Junior, Smokin Brothers PP36 and 17" Blackstone Griddle
Pages: [1]   Go Up
« previous next »