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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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The local grocery had some interesting looking "country" ribs. I was
pretty sure what they were, but called the butcher to verify. Smith's takes a pork butt and slices it through the bone to create what they term "country" ribs. The stuff was $1.49 and I'd guess it was about 85% meat, with marbling and what had been cap. I got a couple packs and am going to try it like I do regular ribs. It should be fun. I do a butt with a bacon fat rub, followed by my dry rub and then start the hood at 225f with apple wood, dropping to 180f overnight. The last butt was at 180f when I got up, and the bone lifted out. Cooking time was 12-1/2 hours. The butt, when pulled, was probably the best we've ever had. The Mr. Brown was incredible. Ribs, OTOH, I typically do at a starting hood temp of 190f, dropping to 160-165f in 6 hours. Ribs are marinated overnight in apple juice, mustard and rub, then sprinkled before smoking. The "country" ribs are about 1-1/2" on a side, so they're thicker than real ribs, but sure not like a whole butt. I think I'll treat them like some really big St. Louis ribs, and start the hood at 210f with apple wood, dropping to a meat setpoint of 175f as a compromise. That'll still break down the collagen, but in 6-7 hours, it shouldn't dry out the meat too much. Thoughts? -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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Nonnymus wrote:
> The "country" ribs are about 1-1/2" on a side, so they're thicker than > real ribs, but sure not like a whole butt. I think I'll treat them > like some really big St. Louis ribs, and start the hood at 210f with > apple wood, dropping to a meat setpoint of 175f as a compromise. > That'll still break down the collagen, but in 6-7 hours, it shouldn't > dry out the meat too much. > > Thoughts? Treat 'em as grill fodder rather than smoker fodder. Even when I did smoke them, I think 3 hours was the most I ever went. I could be wrong as I'm gettin' a little long in the tooth. I do like them smo-grilled opposite the coals in a Weber Kettle for a couple hours. They'll have teeth to them but they will be tender enough to enjoy. I eat 'em plain off the grill, but I can see where this one would be a good dipper in a sauce. BlueToe© |
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![]() On 12-Jun-2007, "Bluto" > wrote: > Nonnymus wrote: > > > > The "country" ribs are about 1-1/2" on a side, so they're thicker than > > real ribs, but sure not like a whole butt. I think I'll treat them > > like some really big St. Louis ribs, and start the hood at 210f with > > apple wood, dropping to a meat setpoint of 175f as a compromise. > > That'll still break down the collagen, but in 6-7 hours, it shouldn't > > dry out the meat too much. > > > > Thoughts? > > Treat 'em as grill fodder rather than smoker fodder. Even when I did smoke > them, I think 3 hours was the most I ever went. I could be wrong as I'm > gettin' a little long in the tooth. > > I do like them smo-grilled opposite the coals in a Weber Kettle for a couple > hours. They'll have teeth to them but they will be tender enough to enjoy. > I eat 'em plain off the grill, but I can see where this one would be a good > dipper in a sauce. > > BlueToe© My method is neither grilling nor 'Q'ing', but perhaps it will help your idea generator a little bit. I rub them with my house run and then roast them on a rack in a 350°F oven until they look done. I cook them to the "well done" state and they are always good. Preferred food in this household. (Thank you for reminding me, 'cause I'm currently out of them). I serve them with one of my versions of BBQ or Chili beans and usually homefries or oven fried potatoes. The beans provide the gravy we like with such a plate. I see no reason you couldn't smoke roast them at say 275° to 325° and call them 'Q' when they come out of the pit. -- Brick(Youth is wasted on young people) |
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![]() "Nonnymus" > wrote in message ... > > The "country" ribs are about 1-1/2" on a side, so they're thicker than > real ribs, but sure not like a whole butt. I think I'll treat them like > some really big St. Louis ribs, and start the hood at 210f with apple > wood, dropping to a meat setpoint of 175f as a compromise. That'll still > break down the collagen, but in 6-7 hours, it shouldn't dry out the meat > too much. > > Thoughts? I do them all the time. Love them. I do about 5 hours at 250. Just use your favorite rub. I do a couple of packs at a time and vary the rub on some just to make them a bit different. |
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![]() "Nonnymus" > wrote in message ... > The local grocery had some interesting looking "country" ribs. I was > pretty sure what they were, but called the butcher to verify. Smith's > takes a pork butt and slices it through the bone to create what they term > "country" ribs. The stuff was $1.49 and I'd guess it was about 85% meat, > with marbling and what had been cap. I got a couple packs and am going to > try it like I do regular ribs. It should be fun. > > I do a butt with a bacon fat rub, followed by my dry rub and then start > the hood at 225f with apple wood, dropping to 180f overnight. Nonnymus I am a firm believer in rubbing any meat with bacon fat, or salt pork fat before you start out. However I always put on the rub and the salt before the fat. I think it gets farther into the meat. Just my thoughts, Kent |
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![]() Kent wrote: > "Nonnymus" > wrote in message > ... >> The local grocery had some interesting looking "country" ribs. I was >> pretty sure what they were, but called the butcher to verify. Smith's >> takes a pork butt and slices it through the bone to create what they term >> "country" ribs. The stuff was $1.49 and I'd guess it was about 85% meat, >> with marbling and what had been cap. I got a couple packs and am going to >> try it like I do regular ribs. It should be fun. >> >> I do a butt with a bacon fat rub, followed by my dry rub and then start >> the hood at 225f with apple wood, dropping to 180f overnight. > Nonnymus I am a firm believer in rubbing any meat with bacon fat, or salt > pork fat before you start out. However I always put on the rub and the salt > before the fat. I think it gets farther into the meat. > Just my thoughts, I'll do that, next time. It makes good sense. I've always done it the other way, but am open to any suggestions. Thanks to all for the comments. From what I hear, you seem to cook them like a butt, but flavor them up like ribs. I'll report back- win or loose- about the outcome. Right now, they're marinating and Mrs. Nonny has declared tomorrow to be a steak day. I'll be doing the cooking of the "country ribs" on Thursday. Thanks, again. Nonny -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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