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Started By
Message
Country Style Ribs - Recommendations?
Posted on 8/1/22 at 9:55 am
Posted on 8/1/22 at 9:55 am
They were on sale at HEB this week, so grabbed a pack. Should I cook them like regular ribs? If not, how should I do them? Cooking on a Weber kettle
Posted on 8/1/22 at 9:56 am to lovethetigers7
What are country style ribs -- just boneless?
Posted on 8/1/22 at 9:58 am to GentleJackJones
quote:
What are country style ribs -
Boston butt sliced to look like a rib
Posted on 8/1/22 at 9:59 am to LSUballs
I like them smoked or cooked down with rice and gravy
Posted on 8/1/22 at 10:05 am to lovethetigers7
Posted on 8/1/22 at 10:06 am to lovethetigers7
They will dry out a little more than a Boston butt. I make sure to baste mine during the smoke and pay closer attn. to internal temp than a BB. Butter mixed with any of the orange sauces like Miller's or Pig Stand works really well.
Posted on 8/1/22 at 10:10 am to lovethetigers7
I usually cook them almost like regular ribs. Smoke them for a couple hours, then throw them in an aluminum pan and cook them covered for a couple hours, then sauce them and cook them for another hour or so.
Posted on 8/1/22 at 10:16 am to lovethetigers7
either low and slow or hot and fast.
both are tasty
both are tasty
Posted on 8/1/22 at 10:24 am to lovethetigers7
Funny I was just looking for recipes for country style ribs. I've never done them but looking for something easy to throw in the crock pot this week.
Posted on 8/1/22 at 12:25 pm to lovethetigers7
I basically reverse sear those things due to how thick they can be.
I put them in a pan with dry rub and some BBQ sauce and cover with aluminum foil. Into the over for several hours at 300.
Then finish on the grill with a sear and a bit of sauce. You just have to be careful not to overcook in the oven or they will fall apart and you are stuck with pulled pork.
I put them in a pan with dry rub and some BBQ sauce and cover with aluminum foil. Into the over for several hours at 300.
Then finish on the grill with a sear and a bit of sauce. You just have to be careful not to overcook in the oven or they will fall apart and you are stuck with pulled pork.
Posted on 8/1/22 at 1:11 pm to lovethetigers7
Posted on 8/1/22 at 1:35 pm to lovethetigers7
grill that on the pit with some jack millers.
Posted on 8/1/22 at 1:36 pm to TAMU-93
quote:I do a simplified version of this. It's my favorite use of the Instant Pot.
Easy Pressure Cooker Pork Chile Verde
Posted on 8/1/22 at 1:37 pm to lovethetigers7
Smoke them. They're essentially long slices of pork shoulder.
Posted on 8/4/22 at 10:33 am to lovethetigers7
Sear in a little oil in heavy pot till we’ll browned. Then add sliced onions and bell peppers, green enchilada sauce, cover and braise on 250 in the oven for couple of hours. Shred for tacos, delish.
Posted on 8/4/22 at 10:36 am to Daktari
quote:This looks like a winner too.
Sear in a little oil in heavy pot till we’ll browned. Then add sliced onions and bell peppers, green enchilada sauce, cover and braise on 250 in the oven for couple of hours. Shred for tacos, delish.
Posted on 8/4/22 at 1:09 pm to TAMU-93
quote:
Easy Pressure Cooker Pork Chile Verde
I'm actually making this tonight for dinner, just using Kenji's other recipe for the oven.
Posted on 8/4/22 at 1:42 pm to lovethetigers7
Hot and fast is the best. Still tender with a char taste. Absorbs whatever you season with too. Excellent cut and easy to prepare and usually can find at good prices by todays standard.
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