Country Ribs-First time

[PapaBob]

Going try some country ribs on the PBC today. Anyone have any "go to" recipes they'd like to share. I'm open to any and all suggestions. Thanks in advance!

[Pit Barrel Cooker Co.]

How did they turn out?

[PapaBob]

Not so good I'm afraid.....left them on a little too long and they were touch.  Tasted great just tough.  Going to try again this weekend but am going to use your pork belly suggestion cause it think that might be the best approach for these.  Thanks so much for asking!  And as I've said, this machine is the greatest and don't let anybody tell you otherwise.  And thanks for serving your country!

[Smokin Papa Steve]

Going try some country ribs on the PBC today. Anyone have any "go to" recipes they'd like to share. I'm open to any and all suggestions. Thanks in advance!

If you are going to try again, make sure these "ribs" are from the butt.  Sometimes they use other parts like the loin and they cook different.  Best to get a whole butt and ask the butcher to make pork steaks out of the bone section and ribs out of the rest (boneless country style ribs).    You can use any pork rub on your ribs and cook low and slow.  It is important to note that the IT you need will be about 145F to 160F depending on how tender you want the ribs.  If you cook higher, they will dry out. 

[smokeasaurus]

Sorry to hear that. I like to foil mine at the end. That really helps getting them tender.

[PapaBob]

Thanks guys for the ideas. Am going to try them. Kinda disappointing since this was the first bad cook I've had on the PBC since I gat it. But not the pbc's fault.  All mine.  I just screwed up.  But that is why there is next weekend!  Thanks again.

[Big Dawg]

Going try some country ribs on the PBC today. Anyone have any "go to" recipes they'd like to share. I'm open to any and all suggestions. Thanks in advance!

If you are going to try again, make sure these "ribs" are from the butt.  Sometimes they use other parts like the loin and they cook different.  Best to get a whole butt and ask the butcher to make pork steaks out of the bone section and ribs out of the rest (boneless country style ribs).    You can use any pork rub on your ribs and cook low and slow.  It is important to note that the IT you need will be about 145F to 160F depending on how tender you want the ribs.  If you cook higher, they will dry out.

I can tell you that all I've been seeing locally are butterflied and sliced pork loins.  Years ago it seemed like what we were getting was pieces of sliced Boston Butt.  Some bone-in, some boneless, but from the butt, not the loin. 

Two very different pieces of meant that do not react the same on the grill.





BD