Easier Than A Whole Pork Shoulder - Smoked Country Style Pork Ribs
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- One of my favorite shortcuts to making Pulled Pork is to smoke up some Country Style Pork Ribs. From the quicker cooking time to more bark for added deliciousness, whenever I find these in the store I grab them because I know it’s going to be a great meal.
Smoky Pepper Rub
½ cup Coarsely Ground Black Pepper
¼ cup Kosher Salt (Mortons)
2 TBSP Smoked Paprika
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#cooking #grilling #pork
Ry, my mouth started watering when the pork ribs fell apart.I did some of these recently but forget to finish this way ether way very good.Thanks
Country style ribs are like a happy medium between pulled pork and pork steaks. So good and underrated
I actually prefer country style ribs to a full pork butt because of the bark. It takes less time, more bark and more smoke flavor. For me, it's about the flavor not the effort. As Kent Rollins says 'you can't get full on fancy' and those who put down country style ribs seem more interested in the method than the outcome. I will never apologize for using the ribs.
This is what I am realizing with my above comment. Love doing a pulled pig roast on the Weber. This method just seems more productive, with more bark and actually more pig in the pan.
Easier, more even cook, and half the time. I'm doing this in a few weeks in the pulled pig pan style to test. Instead of the strip pig steak style.
I believe I've found a brilliant work around to the 10 hour pulled pig/weber method.
Thank you roger80465 and Ry !
Really good for just me and my spouse as well. A whole butt is a little much for two people.
My mom always made these with the old McAll's Cooking recipe cards. It may be blasphemy now, but they were boiled in water with onions, then baked in the oven with the BBQ sauce recipe. It was an excellent vinegar based sauce.
In some parts of NC and SC red oak is the preferred choice of wood for pork bbq. It doesn’t have to be hickory or pecan to make great pork.
I’m not a coocker but to test a new weber kettle I got some country style ribs and prepared a dry rub with dark sugar, garlic, pepper, salt, “secret ingredient” and bound it with dijon mustard; threw them on indirect low heat and forgot about it for like 2 hours and OMG!!! They didn’t need extra sauce because the sugar caramelized due to the low heat and it looked like I put a crème brûlée curst on top of the meat.
So this could be a faster and easier way of making Pulled Pork? Looks like a winner to me. Will do try this. Thank you - God Bless.
I've waited long enough. I just ordered a Malory grate.
I am now not afraid to try country style ribs! Thank you! Ps you have the best music for all your videos!
I’ve always preferred country style pork Ry. They’re delicious! Nice recipe too. Great editing as always Ry. Thanks for sharing!
I'm all for having more bark👍 Looks great😊
I use my bottom vent wide open and adjust temps with the top vent. I've done it this way for years.
Ry I bet those country style ribs would be delicious with your famous brown sugar pepper rub. Great combo!
My absolute favorite cooking guy!!
Looks good. Hey thanks for being real on your videos. I watch a lot of bbq stuff and seems all of the popular Texas guys and another extremely popular cooking channel all copy each other. This week it was one dude does chicken then all the others follow. One guy gets a TH-cam deuche tweezer so everyone else has to get it. Not this channel!
Great video...I love smoking with red oak, I pretty much use it for everything!
Just did a July 4 block party, 17lbs pulled pork and 16lbs pulled chicken, cole slaw, sauce, bakery rolls, sides, etc. A little pork left, and chicken gone when fireworks started. But I've ALWAYS wanted more bark on pork but somehow didn't engage my brain (Duh, surface area). I think a good candidate for hanging in the WSM, very small charcoal fire, wrap into my oven. We'll see. Thanks!
I think I Love it! Greetings Bernd 👍
That would be great in sandwiches with some coleslaw. Looks good! Cheers, Ry! 👍🏻👍🏻✌️
Cheers!
I am making them this weekend Ry, they are really good. Looks like mine have the shoulder bone in. Great video and keep up your great content.
Hellyeah I cook these all the time! Country style pork ribs are the absolute BOMB and don't you listen to anyone who says different! LOL
Another tasty recipe. Thanks for sharing!
I do these on my pellet grill. When I foil pan them; I use apple juic,apple cider vinegar, some A1, and sweet baby rays bbq sauce. Mix it all up. Pour some in pan and rest on top of ribs. They come out fork tender, and tasty!!!
I haven't done them in a long time, you had my mouth watering
Going to try to find these. I cook for two most of the time, and I can't justify buying a pork butt when we're in the mood for pulled pork.
Yeah these are great because you can do a few and freeze the rest.
Great Looking Cook.👍 😛😋My First Smoke/BBQ Was on a Kettle Doing Shoulder Roast that came out great. I Have Not Looked back in 15 years. One of my Favorites today.🤪✌
Those look amazingly good
great idea, great execution
"Let's Get Dangerous" that Darkwing Duck reference?
Really great looking ribs. I’m making them now on my Weber. Love your channel Ry
Thanks!
Those look delicious. Been to long since I have had those. Change subject made the lobster monocatti. Delicious Thanks.
Love that manicotti 👍
Looks good Ry!
Man So Hungry Now 👍
I think I need to up my pepper on pork. It can be so rich that it needs that bite of pepper to offset the richness.
Shut me down Ry !
Subscribed and liked for a very long time.
THIS .... THIS, is how you do 'country style pig ribs'.
Thank you. I learned so much today. The foil pan, then re cooking? Kinda like the foil boat for bigger pig and beef.
Brilliant !
And... on the Weber ! Seriously Ry, I was schooled in the the Church of boneless 'country style ribs' today.
I really was!
Again, long time subscriber, bell has been well rung, and Kudos Sir for this technique!
BTW, what was that 'jar of sauce' you picked up? Label looked like something from Long Island, around Patchogue or Port Jeff?
all well, Kudos from Santa Cruz Ca.
Hi! That was from a place near Santa Ynez, CA.
Looks Amazing ✌🏻❤️
Another great video!
Thanks Ry! I'm interested in the tongs you used to turn your wood chunk. Any info you can share on those?
I believe they are from SnS grills.
Thoughts on the extra charcoal on the grill that's not lit yet, until it's lit it's smoldering and your getting that charcoal taste which is stronger than the smoking wood, does anyone like that, what do you think Ry.
I’ve never found that to be true. In any longer cook such as using the snake method you constantly have unlit charcoal being ignited. Otherwise you’d never be able to do long cooks using charcoal. Personally I think people worry WAY too much about this particular subject.
I really like your videos. Very well done and informative.🇨🇿👍
Iwatched your video on corned beef. Thank you.
Great job! I'm sorry if I missed it, was there a certain internal temperature you're looking for on these?
No. Just tenderness. But probably similar to pork butt around 200 F.
@@CookingWithRy Thank you! I tried them last week for the first time and only went to 150°. I just knew something wasn't right! 🤠
Ry newbie question for you. Can you go to the butcher and ask for country style ribs already sliced or do you just buy a boneless pork butt and slice it yourself??
You can do either. I usually find them already packaged but both other alternatives you mention will work.
Are you excited for ThermoWorks RFX?
Yes, I’ll be trying one out.
@@CookingWithRy Looking forward to it
Where did you get the mallory firewall?
From Malory. It’s listed in the video description.
👍
So if it’s really like a pork butt then why didn’t you just wrap them tightly in some foil? They always say make sure your foil is tight so they don’t steam. But you actually added water and steamed them. So I just don’t understand why it makes a difference if it’s a solid piece of meat or if it’s cut up already into ribs.
You don’t have to use the same method because someone says so. I like to change things up.
You yourself have recommended wrapping a pork shoulder tightly. That’s the only reason I was questioning you. Not because everyone says so. But if we to learn something from your videos, I’m a little bit confused that’s all.
Have you ever owned a kamado?
No.