Country Style Ribs


 
BrianCal

BrianCal

TVWBB All-Star
New one for me. Had filled my fridge at the beginning of lockdown, figured I could try some new things.
So I copied the recipe from Malcolm at HowToBBQright YouTube channel.
Rubbed with Blues Hog rub the night before. Smoked at 275 on the kettle, on the grates until about 160, flipped once about halfway. Then into a bath of pineapple juice and bbq sauce as a braising liquid, then covered in foil and back on until an IT of 195.
Plated it with some pierogis in sautéed onions. Smoky, tender, and a really nice taste overall.

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They look really good. Different spin with the pineapple. May need to try it. I grew up eating country style ribs so I know them well.
 
CSR's look delicious Brian. Hard to go wrong with a Malcom recipe. Are your pierogis homemade? I haven't had those for quite a while. Might have to fix that.
 
I have never had these, is the like a pork shoulder steak or more like a chop or something completely different? How did the pineapple addition work?
 
Michael Richards said:
I have never had these, is the like a pork shoulder steak or more like a chop or something completely different? How did the pineapple addition work?
Click to expand...

Not sure how to describe it, kind of like a chop (haven’t had a shoulder steak) but very tender. And the pineapple was great, added a nice sweetness. My son thought I got the balance of pineapple and bbq a little off, might go with less pineapple / more bbq next time.
 
BrianCal said:
New one for me. Had filled my fridge at the beginning of lockdown, figured I could try some new things.
So I copied the recipe from Malcolm at HowToBBQright YouTube channel.
Rubbed with Blues Hog rub the night before. Smoked at 275 on the kettle, on the grates until about 160, flipped once about halfway. Then into a bath of pineapple juice and bbq sauce as a braising liquid, then covered in foil and back on until an IT of 195.
Plated it with some pierogis in sautéed onions. Smoky, tender, and a really nice taste overall.
Click to expand...

I just watched the video and I'm going to give it a try. Did you trim the ribs first? I have a decent layer of fat on one side of the rib and just wondering if I should remove (or thin it down).

Thanks
 
LarryL said:
I just watched the video and I'm going to give it a try. Did you trim the ribs first? I have a decent layer of fat on one side of the rib and just wondering if I should remove (or thin it down).

Thanks
Click to expand...

I didnt trim them at all. They were a little fatty (hard to tell in pic #1 with the rub) but not so much that I was worried. And I felt like with the length of time they were braising they’d be ok.
 
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