Boneless Country Style Ribs
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We eat country style ribs weekly, try curing them and then slow smoking, buckboard bacon and it is terrific. You can also cut them off the bone, cube them up and chicken fry them and make some gravy from the drippings, it is wonderful.
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Yes cure it like any cut and you would want to slice it after the smoke, but at my house it usually doesn’t even make it in the house before consumption. We eat it like fried pork chops, right off the bone.
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I usually buy them pre-cut and then just cook low and slow until very tender. Season with good rub. Sometimes I will glaze with a sauce sometimes not.
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I just grill them usually, it’s my second favorite cut of pork after the pork ribeye.
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My mom would pressure cook them in sauce. I slow cook, grill up and sauce.
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Well, I tried them out this weekend. And, I think they turned out great! Cut them from a pork shoulder. Used my traditional rub. Smoked on my GMG for about 1.5 hours, then put into a pan with a BBQ sauce, apple juice, chopped jalapenos, and brown sugar mixture, covered and baked in the oven for about 2.5 hours until IT of 200. I’ll be doing this again soon! Super easy to do and shorter cook time than a full pork shoulder…and more surface area for yummy bark!
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Well, I tried them out this weekend. And, I think they turned out great! Cut them from a pork shoulder. Used my traditional rub. Smoked on my GMG for about 1.5 hours, then put into a pan with a BBQ sauce, apple juice, chopped jalapenos, and brown sugar mixture, covered and baked in the oven for about 2.5 hours until IT of 200. I’ll be doing this again soon! Super easy to do and shorter cook time than a full pork shoulder…and more surface area for yummy bark!
cdub2007 looks great!
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Well, I tried them out this weekend. And, I think they turned out great! Cut them from a pork shoulder. Used my traditional rub. Smoked on my GMG for about 1.5 hours, then put into a pan with a BBQ sauce, apple juice, chopped jalapenos, and brown sugar mixture, covered and baked in the oven for about 2.5 hours until IT of 200. I’ll be doing this again soon! Super easy to do and shorter cook time than a full pork shoulder…and more surface area for yummy bark!
cdub2007 man you have a big pan of goodness. I want to say that country ribs come from around the front, near the shoulder. I have been gathering meal ingredients for the 7/4 holiday week, we usually have company for 7-10 days. Might just toss some of those in the cart .
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I’ve seen them at the grocery store cut from the loin. Don’t do it! I’m mean, not that the extra-lean pork loin meat is a bad thing, but it’s nothing like a “rib”.
Sometimes I find them pre-cut from the shoulder, sometimes I’ll cut my own. I usually cook mine using the 3-2-1 method like you’d do ribs and they turn out amazing.
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I’ve seen them at the grocery store cut from the loin. Don’t do it! I’m mean, not that the extra-lean pork loin meat is a bad thing, but it’s nothing like a “rib”.
Sometimes I find them pre-cut from the shoulder, sometimes I’ll cut my own. I usually cook mine using the 3-2-1 method like you’d do ribs and they turn out amazing.
gChart I do a 2-2-1 @ 240 and have never been disappointed
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