Discussion in 'Pork' started by superdave, Apr 25, 2008.
What tips can you guys give me for doing boneless country style ribs?
i just did a post on some i did in a home made stove top smoker and they were real good,in a regular smoker i would put your rub on and then low and slow em till done then i like to pull em and go to my gas grill or you can use charcoal but gas is fast and all i want to do then is put my finish sauce on and kind of crisp them up a bit char that sauce a little and your good to go. there's my 2 cents anyway.
I would think do them pretty much like regular spares-3-2-1 way-rub them the nite before.look in the pork section and read some other threads on them.
Lots of info around here on how to do them. For what its worth, here's how I do mine.
Rub and cover in saran wrap and put in fridge overnight
Smoke with hickory at 220-240F.
Spray after the first hour (after the bark forms), and every half hour after that with a 3 to 1 mixture of apple juice and Jack Daniels.
At 160 degrees wrap in foil with a splash or two of the apple juice and JD mix and continue to cook to 170 degrees.
I like to do the country style ribs because my 9 year son doesn't like the fat (easy to cut him a piece with the fat off) and my 7 year old daughter doesn't like the bark. A little too spicy for her from the rub. She LOVES the insides though.
I also like them because they are big enough that I can pick a "reference rib" to stick a probe in and use my wireless meat thermometer.
Except remember this is basically pork shoulder meat.
Apply rubs first. 220 to 240Âº for around 3 to 4 hours. Spray with mixture of Apple Juice and Makers Mark (75-25), every Â½ hour until wrapped in foil.
After 2 hours wrap in foil for another 1 1/2 hour tops, then Â½ hour opened.
Just did 10+ pounds of country style boneless ribs for some Marines here at Quantico. Here's what I did (got rave reviews from the Devil Dogs):
1. Rubbed the ribs the night before in my special blend
2. Put them over hickory at 275 degrees at 0630
3. Started spraying with a mix of Apple Juice and Captain Morgans (3 to 2) after the first hour, every 30 minutes
4. At 0930 pulled the ribs, wrapped in foil (with a couple hearty sprays of the mix) and placed them back on the grill at around 250 for another 2 hours
5. Pull the foil at 1130, place the ribs on for another hours, spraying every 15 minutes.
6. Stand out of the way as the Marines come charging.
Thanks guys. I was kind of hoping that they wouldn't take quite as long but I'm sure they are worth it. I saw a great pack of CR's at Costco so I thought I would give them a try.
low-n-SLOW is the key to those ribs being super tender. At all cost try not to sacrifice heat for time. You won't regret the wait!