Country-style ribs for Marines. Need some help

Discussion in 'Pork' started by va_connoisseur, Apr 18, 2008.

  1. Greetings Fellow Smokers,

    I have been tasked with making some ribs and brats for my co-workers, 8 Marines [​IMG] (including 3 Sergent Marjors and a Colonel). The plan is 15-18 country style ribs and beer-brats. This goes down on 25 April.

    I am planning on using my special rub (can't get a order of Jeff's rub to me in time...LOL) and let the ribs marinate for at least 36 hours.

    We only have a gas grill at the back of the office, so I will use smoke box with mesquite chips. Also, I am planning on using a spray of 4 to 1 apple juice to Captain Morgans. I figure if I start cooking at 6am, chow should be ready by 11:30.

    Is it possible to use 2-2-1 technique or does anyone have a suggestion for modifications?

    There will be Q-view.

    Thanks.
    VA Connoisseur
     
  2. geob

    geob Meat Mopper SMF Premier Member

    Marines! and you want to mix 4 to 1 apple juice to Captain Morgans. I mix 5/50 and it comes out great. The rest sounds like you got it covered. Sounds like a lot of ribs though.

    geob
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    jeffs rub and sauce comes e-mail same day-what u thinking?you gonna do fine-we hope.
     
  4. Thanks. I did not know that. I thought there was an actual pre-mixed rub heading to me, not a recipe. Off the paypal I go.

    [​IMG]
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Really no need to marinate that long...but you can iffin' ya wanna. It's a butt all cut up. Mop and serve... you won't have the rib tenderness problem, 'cause they ain't really ribs. Tie two together maybe and slip a temp probe in there. 170-ish for on the bone, 190-ish for fallin' off.
    And call Jeff and order it. You'll have in in 5 min :{)
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    You can brine just overnite, would be plenty for them cs ribs. Put some vinegar in your spritz, 5 hours eh? Might make it, hard to tell as it is all about temp. Good luck!
     
  7. master_dman

    master_dman Meat Mopper

    Don't mess em up.. or the marines have every right to put the boots to ya.



    [​IMG]
     
  8. davidmcg

    davidmcg Meat Mopper

    I think your count of ribs might be low. Brats are great, but those meaty "ribs" are better. When I cook them for my crowd here I always have to figure the guys will eat at least 4 a piece and the women 2 a piece. Thats in addition to the beans, corn or what ever side dishes and deserts you might have on hand. I have never used a temp stick on them. I always just cook at 225 and check after about 3 or 4 hours. If they feel as if they are about ready to fall apart they are ready.
     
  9. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    As an old Quantico resident for a short time, tell everyone Sempre Fi for me [​IMG]

    I'm sure you'll do fine, anything is better than an MRE. Well, almost anything. I still remember those pork pattys. I thought they're were pretty good especially with tobasco sauce. Never smoked one though [​IMG]
     
  10. Well the smoke out when off without a hitch. Tried to get some Q-view but the last place on earth you want to be in front of a hungry group of Devil Dogs and their grub. [​IMG]Needless to say 11 pounds of country style ribs, 36 Johnsonville brats (boiled in Guiness and grilled) and all the fixin' lasted all of 20 minutes. LOL.

    Plans are in the works for the next event. I will be sure to take some pics while I am cooking. [​IMG]
     
  11. newb

    newb Smoke Blower

    Good Job! Glad they enjoyed and hope you had fun in the process.[​IMG]
     
  12. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Nice Job!!
     

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