Recipes for Country Style Pork Ribs?

[BARDSLJR]

I got a nice pack of country style pork ribs in the grocery yesterday- will be cooking sometime mid week. It's been a long time and I don't think I did anything very fancy with them last time. Anyone care to share recipes and techniques with this wandering pork pilgrim?

jim

[tony b]

Just did a CS rib. Here's the post. I left out the rub component - CYM with Sucklebusters 1836 and Dizzy Pig Crossroads.

 

[ckreef]

Burnt pork ends from country style ribs. It's the only way I'll do CSR's these days. I'm sure I have one or two fairly recent posts about this. 

 

Basically rub and cook the CSR's at 250* until a IT of about 150*. Pull from KK then cut them into 1"-1 1/2" square chunks. Put them a pan with some extra rub, BBQ sauce and a few pats of butter. Back in the KK at 350*-400* stirring once or twice until a nice Crispy coating. 

Perfect bite size morsels. The best country style ribs you've ever ate. 

 

 

[BARDSLJR]

Oh, the burnt ends technique sounds wonderful. I wish I'd read this before I cooked last night.  So last night I did six racks of babybacks and cooked about 8 CS style ribs along with them, using the 2/1/1 method. So the CS ribs were cooked the same as the babybacks. They came out a little dry, but the flavor was good. I think I am going to use the leftovers to season a pot of black beans (with garlic, cumin, and lime.)

[DennisLinkletter]

This is my go to Rib rub from my friend and pit master Chris Lilly..
 

• 10 tablespoons dark brown sugar

• 3 tablespoons paprika

• 1 tablespoon black pepper

• 1 tablespoon garlic salt

• 2 tablespoons kosher salt   ( I leave out the salt and salt the ribs under the mustard, this way I can't over salt by piling on the rub)

• 1 teaspoon chili powder  ( I add 2-3 heaping tablespoons)

• 1/2 teaspoon onion powder

• 1/2 teaspoon cayenne pepper  ( I add 2 heaping teaspoons)

• 1/2 teaspoon ground cumin  (toasted before grinding)

• 1/2 teaspoon dried oregano  (I rub both the oregano and sage to get more flavor)

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried parsley

• 1/4 teaspoon white pepper

 

My Twist : I use French's mustard liberally as rub glue and to make a chewy bark..

Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. 

 

 

[BARDSLJR]

Very cool rub. I know it is not unusual to use mustard as a slather- Franklin uses it on his brisket, although very sparingly, just to help the salt/pepper adhere to the meat. In the case of the country-style ribs, I know one of my challenges is keeping pork from drying out at the same time we're trying cook it through and flavor it. A liberal slather and rub coating would probably help to let it cook moistly.

[tony b]

I've used CYM for a long time as a binder. For chicken, I use mayo. 

I'm going to have to try that vinegar dunk.

[Aussie Ora]

Very cool rub. I know it is not unusual to use mustard as a slather- Franklin uses it on his brisket, although very sparingly, just to help the salt/pepper adhere to the meat. In the case of the country-style ribs, I know one of my challenges is keeping pork from drying out at the same time we're trying cook it through and flavor it. A liberal slather and rub coating would probably help to let it cook moistly.

I've used plum sauce as a binder ,alot of things work and impart a flavour .no worries about your ribs drying out on a KK

Sent from my SM-T835 using Tapatalk

[tony b]

Only Aussie with his OTB approach would think of plum sauce as a slather. BUT, now it's got me thinking about non-traditional ones like, hoisin, oyster, gochujang, sriracha?

[BARDSLJR]

Well, Ora, (or is it "Aussie"?), I actually DID manage to somewhat dry them out, even in the 32" KK, even with disposable water pans filled in the KK. I think I probably should have done them just like the 2/1/1 recipe I use for babyback ribs- although country-style ribs have a big bit of fat on them, the meaty portion is very lean and prone to drying out. It's a challenge to cook them to the proper temperature for tenderness (195-205) and at the same time not dry them out- especially here in Denver, where we have desert-levels of humidity, often down to 10% or so. So I think next time I will be slathering, mopping, and spritzing a lot more, and using a foil wrap with some moisture in it for at least an hour of the cook.