Help with Country Style Ribs

Discussion in 'Pork' started by charles1056, Jan 16, 2008.

  1. charles1056

    charles1056 Meat Mopper

    Smoked some country style ribs last weekend and they came out a little too dry for my tastes.

    I use a Smoke Hollow gas smoker, kept the internal temp at 225 and smoked the ribs until they were 165 IT. Has a good flavor, but dry.

    Anyone have any suggestions?[​IMG]
  2. richtee

    richtee Smoking Guru OTBS Member

    Buy the whole butt and be done with it! That's all they are... and fat is removed to make them more "attractive".
  3. charles1056

    charles1056 Meat Mopper

    I smoked a butt as well and it came out nice. Forgot to get the camera out before we dug in. The "ribs" were on sale buy one get one and the wife likes a bargain and she likes the ribs. Got another package to smoke so basically wondering if there's a way to keep them from drying out before they reach the desired temp.
  4. I have had success with country style ribs doing them to an internal temp of 175. I spray them every 30 minutes with a mist that is equal parts Virginia bourbon and caramel syrup (1 cup), with a dash of whatever rub I am using for the ribs (1 tbsp). Another thing I do is wrap them in a double layer of foil with a healthy spray of the sauce and let then set for 30-45 minutes.
  5. flash

    flash Smoking Guru OTBS Member

    Do a search on Country style ribs and find a post by Meowy. He did a 3-2-1 on them, which I tried also, and they ended up quite moist.
    Most of the time, I do country style on the grill. They just seem to do better there since they are not a true rib in a sense. This way you can baste and mop them and keep them moist. That said, Meowy's version is not bad now you gotta choice. [​IMG]
  6. richtee

    richtee Smoking Guru OTBS Member

    Hmmm a misnomer. Or a new style? "Bourbon-like"? Jack Daniels has that covered.

    -A bourbon fan
  7. bob marsh

    bob marsh Fire Starter

    Hi Charles,

    Suggestion, though not smoked.

    My wife makes "Backbones & Ribs" which are country style spareribs and neckbones - She merely stews them in water with a bayleaf and a little garlic til fork tender then places some of them in a pyrex dish with some of the juice and adds some good qualuity Sauerkraut - covers and bakes until they fall apart - Really good!

    As to smoking them I can't counsel you - I'm sure one of the experts can give you a hand - I'm just a newbie with limited experience.

  8. Naw, its a Bourbon. A good smooth sippin Bourbon is called Virginia Gentleman Bourbon. I use it for some sauces and mops I make.
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Check at the abc store and see if you can find it Rich.
    It might just be here though.

    Like Irish whiskey? Can suggest some of the best stuff to ever hit my mouth[​IMG]
  10. I tried the 3-2-1 method on country style ribs a couple weeks ago, and they turned out to be my best batch yet.

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