Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: bbqchef on August 02, 2013, 06:38:42 AM
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Country-style ribs rubbed with Fine Swine & CB Memphis rub... smoked for six hours on the Yoder at 225 degrees with some apple pellets in the A-Maze-N tube and finished with a Memphis-style sauce...
(http://i1166.photobucket.com/albums/q616/bbqchef/ribs130801wm.jpg)
Turned out to be pretty good eats although I prefer real ribs.
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Very nice Mike!
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I like "countries" every now and then. Fast and fun to fix and have great "porkiness". Yours are the first I've seen where the store didn't already slice them into sort of rib-sized pieces. They sure look good ;D
Hub
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It comes in a "slab" and I cut the before service
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It comes in a "slab" and I cut the before service
Yea, I can't say I've seen them in slabs down my way. Only in cut pieces.
They sure are tasty!
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I definitely prefer country style pork ribs to backs, and sometimes even to spares. Those look great.
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Man, that looks good!
Mike
Sent from my iPhone 5 using Tapatalk
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Those look super! I don't see slabs around here either - always "pre-cut" into rib looking pieces. Nice cook!
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Those are some great looking rib slabs!!! I don't see them here either. My butcher has bone in sometimes and I like those. Don
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Those look outstanding. I've done CSR in the smoker on several occasions and love the flavor and the flexibility of preparation ... I wouldn't mine giving the slab style a shot now that I know it exists. :)
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I've never seen slabs of Country style ribs but either way I'll have to try them. Looks perfect!
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Sometimes the local grocery store has them in slabs like that... they are scored but not cut all the way through. Usually they only have precut "ribs" which are still good. When the slabs are available I'll buy a bunch and freeze them.
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Slabs are usually of the tail end of the loin. The cut pieces are usually from a boston butt