Country Style Ribs

Discussion in 'Pork' started by mama's smoke, Mar 4, 2010.

  1. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    Two daughters, with boyfriends, are coming over Sunday, so we're planning my first ABTs and a stuffed loin (two ways). [Qview and recipe to follow.]

    I also have a pkg. of country style ribs I was planning to make for just the hubs and me on Saturday. Do I smoke these with the 3-2-1 or 2-2-1 method, or should I try something else? Smoker temp? Internal temp?

    Thanks Smokers
     
  2. mr mac

    mr mac Smoking Fanatic

    You can certainly do the country style ribs the same as the St Louis style with the 3-2-1 method at 225-230* and all will be just fine! If you want ot cook to temp then 170 is a good one to pull them at.
     
  3. timtimmay

    timtimmay Action Team

    I've only done country style once. I just smoked em to 170 with no foil and they tasted great. I'm sure either way will work. As with most things smoking, its good to experiment with a few different methods and see what tastes best to you.
     
  4. meatball

    meatball Smoking Fanatic OTBS Member

    I usually do CSRs to temp - pull them about 170*. They might even finish faster than the five/six hours with the 3-2-1 or 2-2-1. Very tasty meat for sure, have fun.
     
  5. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    Thanks guys. The hubs says I have the Smokin' Monkey on my back. I don't think he really mind my addiction; he is certainly reaping rewards from it.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The big question is he good with the whole picture (Qview) thing yet. It was a while before the wife quick making fun of me. Now she just looks behind herself (that area) and says see what he's done to me. I'm really glad you have a smoking addiction and everyone around you is very happy to I know thats right.
     
  7. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I think he gets a little impatient with me trying to get just the right shot. He wants to eat.
     
  8. goat4444

    goat4444 Fire Starter

    3-2-1 method with plenty of brown sugar slow and low so the sugar dont burn thats country style to me.
     
  9. timtimmay

    timtimmay Action Team

    Country style is a different cut, not a cooking style. It isn't really rib meat. Its generally shoulder meat cut into strips.
     

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