mmb

Recipes 

Country style ribs are a combo of the blade end of the loin and the transition into the shoulder aka pork butt.

When smoking, I treat them just like little pork butts. I've also cut up pork butt into country style ribs so that they don't take so long to smoke and have more bark surface.

Otherwise, sounds like you're having fun!

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jmp138

Recipes 

Good call on that clarification, I totally made up the info on where the actual cut comes from! I got 5 ribs that came out to be around 3 pounds, and smoked them for about 4 hours. I did a dry rub and smoked them for around 3 hours, then put them in tin foil with honey and brown sugar for another hour. The whole time I was smoking at right around 225.

I really need to do a little research on some techniques. The pork was definitely very tasty, but I would have liked to have had them a little more tender. Also they didn't have that really nice char on the outside that is so tasty. I put them over direct heat for about 5 minutes a side before serving, but I want to look into this "bark" that I now see is what makes the best ribs so good.

Thanks for any help or info. After years of smoking on a black weber kettle grill, I'm having a tough time using a real smoker, but I think once I get it dialed in I am really going to like it.

On another note, just tapped sacharomyces recipe for Imperial Honey Porter tonight, jesus folks, brew it, absolutely amazing recipe.

Now help me with my smoking!

arturo7

Recipes 

A couple things:

Don't go by time, use a meat thermometer. Pull the meat at 190-ish depending, wrap in a towel and let it sit in a cooler for about an hour. This allows the meat to soak up the yummy juices.

If you want a bark, do not wrap in foil. Use of foil makes everything soggy.

Question: how often did you open the lid to check things out?

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mmb

Recipes 

Everything I learned about REAL BBQ, I learned from

The Smoke Ring Forum

and

The Virtual Weber Bullet Website

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arturo7

Recipes 

+1 on the Smoke Ring

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Hey, knock that shvt off. We're drinkin' here.

HI_SALENITY

Recipes 

Rub them and then smoke at 225 for 4-6 hrs (this is for a slab I normaly just do slabs) and that's it .

jmp138

Recipes 

I only opened the smoker maybe 3 times the entire time I was smoking. I found that every time I open the grill I lose about 100 degrees. I like tender fall off the bone ribs, but I also like a good caramelized char on the outside. I'm going to have to look at the smoke ring website.

arturo7

Recipes 

From my experience, once you foil the bark is gone. You can finish on a hot grill after the foil, or even use a torch, but this just burns the surface. Not the same as bark, not even close.

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davidndc

Recipes 

Did someone say ribs?!?! I LOOOOOVE me some Baby Backs!










Sauced up and ready to go!


Big fan of pulled pork butts as well!




Excellent advise! I HIGHLY recommend this one - http://tinyurl.com/yjmrykw Will monitor both your meat and the temperature of the smoker. In addition, as you can see in my above pic, I use an analog thermometer in the vent of the dome. Proper temp control is the single most important aspect of smoking as far as I'm concerned.

Good luck on your cook and welcome to the wonderful world of BBQ!

In fact, this post just inspired me to pull a vacuum sealed bag of pulled pork out of the freezer!

-David

mmb

Recipes 

I want a WSM. Still using my ECB and it makes good BBQ but I have to babysit it for the whole smoke.

It's great way to blow a sunny Saturday!