Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[hughver]

I just picked up 15 #'s of Country Style Pork ribs @ .97/lb. I plan on seasoning, smoking @ low temperature from there I have no plan nd could use some suggestions. Treat like butts, sous vide, Insta pot??

[02ebz06]

I would think cook like other ribs, until they pull off the bone (if they have any bone).
Google --> Wikihow Country Style Ribs.
They have 3 different ways there.
 
I checked prices here.
Smith's (Kroger)  $4.49/lb
Walmart  $4.03/lb.

Ya done good...

[Bar-B-Lew]

Make pork burnt ends

[hughver]

these are boneless.

[pmillen]

They're cut from the butt, so I follow Bar-B-Lew's advice in another old thread, here, and cook them to the low 200°s.

[Bar-B-Lew]

They're cut from the butt, so I follow Bar-B-Lew's advice in another old thread, here, and cook them to the low 200°s.

Good tutorial in that thread.

[Darwin]

Tasso is always worth having on hand.

[reubenray]

I'll use them in turnip backbone stew.

[BigDave83]

If it is like around me, they they are cut from 2 different cuts. Some or lion cut CS ribs and some are cut from the butt. For me they need to be cooked completely different. One more like a pork chop the other more like a butt.

I usually buy the butt style, with that I can smoke for a while then finish in the instant pot maybe 20 - 30 minutes depending on how thick. I have seasoned well and smoked then put moved to a hot grill to get some char or have even put them under the broiler for a few minutes to get some char and crisp up the fats.

[hughver]

I took one of the smaller packages, smoked whole to 110° IT with pit set to 170°. Then due to time constraints, used the insta pot for 20 minutes with 20-minute steam release, sauced then set the sauce under the broiler. they were over cooked, 15 minutes in the insta pot with 10-minute steam release would have been better. I plan to proceed using link above for guidance. Thanks all for the advice/help.

Hugh

[hughver]

these are boneless.

The smaller package that I cooked first were boneless but the larger packages had ~30% with bones.  cubed all of the boneless and they are now being marinated. The ones with bones are also being marinated but will go into the Insata Pot for 10 minutes then cool a bit and put into the pit set to 275° until IT is back to 205°. Sauce will be added and set under the broiler. If time is a factor I may skip the pit portion.

[bregent]

They're also good for making char siu.

[1MoreFord]

I've done the boneless and w/bone numerous times and they work either smoked or grilled.  They work either way.  I generally prefer the boneless though.