Jump to content

Country style ribs and corn!


Recommended Posts

At it again with country style ribs, one of the cheapest and one of my favorites, nice and meaty! 

 

Got my famous rub on...

IMG_7487.thumb.JPG.fb29dd5d460641c5d63c1f5c9904b558.JPG

 

'bout done on the Kamado..

IMG_7488.thumb.JPG.8fd2dea8e82a172ef1d73e50fb954d43.JPG

 

And time to eat!

IMG_7489.thumb.JPG.42edbc8c79d372361089f4da2fc7c675.JPG

 

Ribs were maybe 2 hours at 225-250, and the corn was on there steaming in the husk for about an hour, MAN that just makes the corn perfect, took the husk off for maybe the last ten minutes is all. Turned out great!

Link to comment
Share on other sites

5 hours ago, len440 said:

Great looking meal I like country ribs also. Do you eat the corn around the cob instead of type writer style? 

Typewriter style except the ends :-D

Link to comment
Share on other sites

  • 3 weeks later...

My wife bought some country style ribs today. I've never cooked them on the grill/bbq before so I watched three or four videos. I'm sure it's not required but ALL of them smoked the ribs for an hour or so, then put them in some liquid to braise. Supposed to make them really tender.

 

Not sure which way I'll try to do them tomorrow...

Link to comment
Share on other sites

We used to cook them on the gasser over high heat. 

I have cooked them slower on the kamado. 

I have never braised them. There's probably less need due to the high humidity. 

These things are fantastic on the grill! I got away from them after the realization that they are sliced pork butts, usually. That's not real smart of me. They also aren't as cheap as they used to be, like everything else. 

Link to comment
Share on other sites

2 hours ago, lnarngr said:

We used to cook them on the gasser over high heat. 

I have cooked them slower on the kamado. 

I have never braised them. There's probably less need due to the high humidity. 

These things are fantastic on the grill! I got away from them after the realization that they are sliced pork butts, usually. That's not real smart of me. They also aren't as cheap as they used to be, like everything else. 

I always thought they were pork shoulder not the butt, still why would you go away for that reason?

Link to comment
Share on other sites

7 hours ago, Sybert said:

My wife bought some country style ribs today. I've never cooked them on the grill/bbq before so I watched three or four videos. I'm sure it's not required but ALL of them smoked the ribs for an hour or so, then put them in some liquid to braise. Supposed to make them really tender.

 

Not sure which way I'll try to do them tomorrow...

I normally smoke them at about 225-250 for maybe an hour or so, then slather them with the BBQ sauce and turn the heat up a little for some char. I do not braise them after, seems a waste but to each their own.

Good luck however you do them and post some pics.

And WELCOME to the forum!

Link to comment
Share on other sites

10 hours ago, A.O. said:

I always thought they were pork shoulder not the butt, still why would you go away for that reason?

You are correct, pork shoulder is called Boston Butt. 

It just bugs me and I sort of figured if I want shoulder/butt I should cook one. But that's crazy because it takes so much longer.

The Warden is iffy on them, also. Says they are tough. I never noticed, they're great to me. I will probably get the next reasonably-priced pack I see so I can get back on the country-style ribs bandwagon! 

She straight up stated that she did not like beef ribs. Well, I won her over on them. I guess I will have to try harder to fix cs ribs she'll love! Cheaper than beef ribs, anyway. 

Yee-Hahhhh! Fights On! 

Tally Ho Red Tails! 

Link to comment
Share on other sites

When I got started on country style ribs, (many, many years ago) I cooked them direct on the Weber until done and caramelized with BBQ sauce at the end.  Now, on the kamado, I sear them on high until caramelized, then into foil with some Johnny's firecracker sauce on mine and sweet baby Rays on hers and into the oven for 3-3 1/2 hours until fork tender.  Sorta like pulled pork but with some moisture.  She likes it and that's all that matters. :-D

Link to comment
Share on other sites

Alrighty then, here we go again.. Same meal , country style ribs and corn so we will just keep it here instead of starting a new thread.

Got the ribs seasoned with my world famous rub! Big fat guys today too!

 

IMG_7645.thumb.JPG.06a8f28ef251216af17910ffbe7aa0d6.JPG

 

 

Got the kamado started with some hickory discs this time and a couple big chunks buried.

IMG_7646.thumb.JPG.1e9fa8ca38c88bf1ddad8de8619e31ee.JPG

 

I'm cooking these a little different today, a little lower and a little slower, right at that 225 mark. Been in there about 2 1/2 hours so far, just slathered them up, added the corn and should be done within the hour.. looking good so far!

IMG_7651.thumb.JPG.a1e7bf7ee3f778f0fc03f01df682106d.JPG

 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...