Country Ribs - needs help

[Old Frenchie]

As a relatively newbie I've done pulled pork (whole butt) and ribs with reasonable success.

Country Ribs were on sale this week ... they are about one inch thick slices (cut from a Butt?).

I'm looking for guidance ... how should I cook these and for how long?  Should I do a "3-2-1" similar to ribs? These are much thicker than ribs though.

Thanks for any and all help.
Roger

[Savannahsmoker]

I brine for 8 hours to add more flavor.
Preheat smoker to 225 and smoke for 3 or so hours. Add a light finshing sauce at about 2 and half hours.

They look like this.


Cheap and easy to do for some good eats.

[Keymaster]

I've noticed a few grocery chains now selling packs of "Boneless Beef Country Style Ribs" which are nothing more than a Boneless Chuck Roast cut into strips and packaged side by side to resemble ribs. Rub both sides of the ribs with lemon juice. The acid in the juice helps to break down the tough fibers in the meat and will leave no lemon aftertaste once cooked. Apply your favorite rub or seasoning. I find that equal parts of kosher salt, black pepper,granulated garlic, smoked paprika and ½ part of crushed thyme makes a great mix for Beef Ribs. Wrap in plastic or place into a Ziplock plastic bag and store in the refrigerator over night, or at least 6-8 hours. Set your grill for indirect cooking, approximately 235°-250° with a mix of hickory and cherry wood for smoke. Make up a mix of 50/50 apple juice/water and put it into a small spray bottle. Place the ribs in your smoker and let them cook
for about 5-6 hours or to your desired Internal Temperature, spritzing them every 30-45 minutes with the apple juice mixture. This helps the ribs from burning too much and also gives them a nice finishing color.

Adapted from the "Addicted to BBQ" cook book

[TentHunteR]

Savanah smokers way will work fine. I use that same basic method sometimes too (except I don't brine).   Usually I just do country ribs the same as I would baby backs or spares.

I usually do a modified 3-2-1:  Hot smoke (170°) for 1 hour, Bump the temp up to 225° for about 1 - 1 1/2 hours, bump the temp to 300° & foil for about an hour until tender, with a small amount of braising liquid (1/4 cup each brown sugar, cider vinegar & either beer or bourbon), then put them back on the grill to sauce/glaze until done (anywhere from 15 - 30 minutes).

Add the foil juices to your sauce for some extra YUM!

They turn out just a succulent as ribs.

[Hub]

As has been pointed out, these are not ribs at all, but are slices from the shoulder area.  You can go to the trouble of doing a modified 3-2-1 if you want to, but these things also work very well for simple grilling because of their relatively high fat content.

I buy them almost every time my store has them on special.  A bit of low-sugar rub is all it takes to move the flavor out a bit.  Then, pop them on a hot grill and cook until the centers are firm (like a medium-well steak).  Easy, fast eats 

Hub

[TentHunteR]

...Then, pop them on a hot grill and cook until the centers are firm (like a medium-well steak).  Easy, fast eats

Yep, they're more like a thick cut chop that way.  They're great grilled quickly like that then chunked & added to a pot of baked beans too - YUM!

They really can be a versatile, inexpensive cut. 


Here's some we did this past Labor Day using basically the same method that Savannahsmoker described (except no brine).

I remember they were really good.

[smokeasaurus]

Quite a smoke ring on those Tent!!

[Savannahsmoker]

Quite a smoke ring on those Tent!!

What he said.
Nice ring indeed

[Old Frenchie]

Thanks guys !!

Looks like I have some really great "options" ...

Now I'm extremely hungry after seeing those great pics   

Thanks everyone for your help ... I really appreciate it.

[smokeasaurus]

Now lets get em smoked up and see some pictures of em....