Country style ribs on smoker?


 
W

Werner

TVWBB Member
Thinking of cooking something for my son's football team dinner so it will be crowd. Thinking of St Louis style ribs, but then thought Country style ribs, but have never done these on the smoker. I know from reading these are usually cooked low and slow, but I have had good success just on the grill medium heat pretty fast. They always come out pretty tender or at least not tough.

Right now I dont want to do any overnight cook so ruled out pork shoulder.

Anyone do Country style ribs on the smoker? times? I am guessing 6 hours. I dont want them fall apart so its easy to serve but do want them tender.

Is country style a pretty universal term across the US? My local grocery store has them all the time and its all I know.
 
Depends if they are cut from a butt ( shoulder) or from the loin
Former does fine L&S or grilled while the latter is best done grilled.
You can tell the difference by color when buying,
Former is redder, latter is pale.
Good eats either way!
 
Werner said:
Thinking of cooking something for my son's football team dinner so it will be crowd. Thinking of St Louis style ribs, but then thought Country style ribs, but have never done these on the smoker. I know from reading these are usually cooked low and slow, but I have had good success just on the grill medium heat pretty fast. They always come out pretty tender or at least not tough.

Right now I dont want to do any overnight cook so ruled out pork shoulder.

Anyone do Country style ribs on the smoker? times? I am guessing 6 hours. I dont want them fall apart so its easy to serve but do want them tender.

Is country style a pretty universal term across the US? My local grocery store has them all the time and its all I know.
Click to expand...
Butt CSRs cook nicely and quickly with high heat. 145° minimum done temp. 165° is a good eating temp. 185° is the beginning of the render temp. You can wrap them at 150°, with some liquid and move their temp quickly at 300° grill temp. 185° to me is a good eating temp on those.

My char siu pork is high temp cooked to 145-155°. All cooked with nice bark (honey is the bark).
 
I haven’t done CSR’s in years.
I used to cook those hot and fast on a kettle and that was an easy cook.
I think low and slow might be less forgiving .
 
Those CSRs on the Vortex look great! The grocery store I go to sells them usually with the bone on them. These are probably from the loin side which is probably why I have had good luck with them on the grill. I might check other grocery stores to see what they have. Or the store I usually go to sells "Southern Style Ribs" which I think is being cut from the shoulder. If so, if I cant find shoulder side CSRs, these may do better on the smoker. Thanks everyone
 
You could also pick up a shoulder and cut you own.
I’ve never done it but it doesn’t look that hard.
By doing that you might be able even reduce the price of your cook in half or possibly more than half depending on current pricing.
Good luck to ya.
 
Thanks everyone for the help. Great suggestion as well breaking down a shoulder. I am going to do a new post but decided to cook for a football fundraiser instead of the team dinner. I will do another post since its a little off topic. Pork Shoulder is on sale and easier for a larger crowd. Thanks again.
 
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