Any advice for country style ribs

[grossie]

I've had great luck with baby backs and whole chickens (well half chickens, to be precise). Most recently, I've had the best wings I've ever cooked, all thanks to my PBC.

We've got a carry-in at work on Friday and expectations have increased for my contribution. :-)

I was thinking I'd "work" from home Friday morning and cook something, foil it, and bring it in for the lunch. While at the grocery, I found a pretty good deal on country style ribs. I picked them up, coated them with my rubs, sealed them, and stuffed them in the fridge.

All is good, so far...now, does anyone have any suggestions for cooking them on the PBC? I'm thinking put them on the rack and cook them to 165, put some sauce on them and get it nice and caramelized. How does that sound? Any advice would be appreciated.

Grossie

[sparky]

i'll take some of the ribs your talking about.  just make those ones.  sounds real good.   

[teesquare]

Country Style Ribs ( CSR's) are made from cross-cuts in a Boston Butt. Because there is good fat distribution, they are pretty forgiving about final temps. 165 may be good - but I am thinking you might be better up to 185F as long as you are basting or wrapping them after they hit somewhere around 140F. Hold in the moisture, and let them ride in foil with your favorite liquid combo (  some like brown sugar or honey - or even maple syrup, butter, and a dribble or two of soy sauce ). By letting them come up in temp - over about 3 hours - you allow enough time and heat to break down the tough connective membranes ( silverskin) in between the muscle groups, and the fats can liquify better to moisturize the meat internally.

So, they should be tender , and not a "tug -o''war"

[grossie]

Thanks for the comments.

I think I'll try your suggestion, Teesquare. Although, I just got my morning schedule stomped on, so it looks like I'll need to be in the office in the morning. I'm thinking I'll do the cook tonight, then figure out the best way to warm the CSRs up tomorrow.

[grossie]

Rookie mistake - don't assume that you have squeeze margarine, just because you had it last time. Especially after you kids come home from college for the summer.

The CSRs came up to 140 in about 35-40 minutes. I think I'm going to try less than a full basket of charcoal next time. :-(

I drizzled honey and poured bbq sauce over them, wrapped them in foil and put them back on. I'll have to keep an eye on them, they have been heating up fast.

[muebe]

I think I'm going to try less than a full basket of charcoal next time. :-(

I really suggest not doing that. The temps will not be the same with less charcoal.

If you are worried about losing extra charcoal you can plug the holes to stop the burn. Then you will need less coals for next time

[spuds]

I think I'm going to try less than a full basket of charcoal next time. :-(

I really suggest not doing that. The temps will not be the same with less charcoal.

If you are worried about losing extra charcoal you can plug the holes to stop the burn. Then you will need less coals for next time

How are you plugging the holes Mike?

[muebe]

I think I'm going to try less than a full basket of charcoal next time. :-(

I really suggest not doing that. The temps will not be the same with less charcoal.

If you are worried about losing extra charcoal you can plug the holes to stop the burn. Then you will need less coals for next time

How are you plugging the holes Mike?

I don't I just let it burn but you could plug them with foil and close the air shutter. Or may you can drop a large metal pail over the charcoal basket after your done cooking to cover the coals and extinguish them.

[grossie]

Actually, I was hoping to slow the cook down, take longer, and do a better job rendering the fat. You suggested three hours earlier, and I thought that sounded good. It took less than an hour with a full basket. Any other suggestions for slowing it down? I was using the rack, I could hang them all, I suppose.

They turned out good, I just think the fat could have rendered better.

Thanks for all the advice.



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[teesquare]

Sounds like it is "running' hot"....Maybe try closing down the intake shutter some....and leave the lid on the pit.

The more open the air intake, the more combustion air can be drawn in...and if you open the lid - or leave it cocked open any...you will accelerate the "venturi" effect and the pit will draw in more air thru the intake, stoking the coals - thus running the temps up more.

It is all about fire management. And - the adjustment should be reasonable in size, not huge. As well - you need to have an infrared thermometer to measure the grate temps after making adjustments and allowing the pit to settle in. This could take 30-45 minutes after the adjustment.

T

[grossie]

I'll try closing the shutter some. I actually had the lid on (took it off for the photo). The hanging rods were in, so I didn't think it would cook that fast.
Good advice. Thanks!