Grilled country style pork ribs recipe
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Date: 2020-05-27
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Comments and reviews: 10
Jim
country ribs are nothing but cut up pork butt/shoulder. One of the cheapest cuts of pork. I live in Florida and pork butts were recently on sale at Winn Dixie for 99 cents a pound. I bought a 12lb roast for 12. lol. Put a good coat of your favorite BBQ rub over the entire thing and get to cooking it. I smoked it in my cheap ass 100 Brinkman smoker for about 6 hours to get a good bit of smoke into it, then finished it in the oven at about 250 degrees. Total cooking time was about 16 hours. You want to bring it up to an internal temp of around 195-205 degrees. It's ok to eat at 145 degrees, but rendering all of that fat makes it amazingly tender and juicy & falling apart. You'll be able to pull the bone right out of it with just a gentle tug. Let it rest for a couple hours and pull it apart with your fingers. It fed like 20 people for dirt cheap & everybody loved it & I still had leftovers. Sam's mustard BBQ sauce would go great with it but it's so good any good bbq sauce would work. But definitely don't rush it. It will take a long time to cook low and slow & get it up to that temp, but it's worth every minute. I've done 3 or 4 of them now and it's turned out amazing every time. DON'T RUSH IT!
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country ribs are nothing but cut up pork butt/shoulder. One of the cheapest cuts of pork. I live in Florida and pork butts were recently on sale at Winn Dixie for 99 cents a pound. I bought a 12lb roast for 12. lol. Put a good coat of your favorite BBQ rub over the entire thing and get to cooking it. I smoked it in my cheap ass 100 Brinkman smoker for about 6 hours to get a good bit of smoke into it, then finished it in the oven at about 250 degrees. Total cooking time was about 16 hours. You want to bring it up to an internal temp of around 195-205 degrees. It's ok to eat at 145 degrees, but rendering all of that fat makes it amazingly tender and juicy & falling apart. You'll be able to pull the bone right out of it with just a gentle tug. Let it rest for a couple hours and pull it apart with your fingers. It fed like 20 people for dirt cheap & everybody loved it & I still had leftovers. Sam's mustard BBQ sauce would go great with it but it's so good any good bbq sauce would work. But definitely don't rush it. It will take a long time to cook low and slow & get it up to that temp, but it's worth every minute. I've done 3 or 4 of them now and it's turned out amazing every time. DON'T RUSH IT!
reply
bassbabe82
OMG! I've watched like tons of your videos, and that shot of you taking the camera and giving Max a bite, that should happen way more often. Seriously. It's so good to have 2 opinions. In most of your videos I'm just baffled at how Max doesn't even ask for a bite. It's like painful. Plus, cooking is about nurturing someone else besides your self. I love feeding people when I cook, and that's more than half the fun, so MORE MAX BITES! And Maybe the rest of the crew too if they're there. Like the garlic bread video.
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OMG! I've watched like tons of your videos, and that shot of you taking the camera and giving Max a bite, that should happen way more often. Seriously. It's so good to have 2 opinions. In most of your videos I'm just baffled at how Max doesn't even ask for a bite. It's like painful. Plus, cooking is about nurturing someone else besides your self. I love feeding people when I cook, and that's more than half the fun, so MORE MAX BITES! And Maybe the rest of the crew too if they're there. Like the garlic bread video.
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Ron
you always crack me up. I just wanted to thank yall for all the helpful videos. I come for recipes but the entertainment is off the charts Oh and for those that are actually cooking the food makes me look like I know what Im doing. Im going for Cubans and ba mie or whatever the F it is called with country ribs. I still have to tell peeps to make the ribeye chili recipe. It is not not tacos but it is something everyone needs to make
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you always crack me up. I just wanted to thank yall for all the helpful videos. I come for recipes but the entertainment is off the charts Oh and for those that are actually cooking the food makes me look like I know what Im doing. Im going for Cubans and ba mie or whatever the F it is called with country ribs. I still have to tell peeps to make the ribeye chili recipe. It is not not tacos but it is something everyone needs to make
reply
Sanjay
i really admire all the cooking dishes, all look amazing! the flame does come back to the can if you dont keep distance(explosion seen, same idea as using kerosene. First hand from experience, need to know how to handle fire, you definitely do. Been watching for months just recently decided to leave a comment. Great food! keep it up! NYC viewer
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i really admire all the cooking dishes, all look amazing! the flame does come back to the can if you dont keep distance(explosion seen, same idea as using kerosene. First hand from experience, need to know how to handle fire, you definitely do. Been watching for months just recently decided to leave a comment. Great food! keep it up! NYC viewer
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Tony
Not a rib at all, on kind comes from the but / shoulder end, will have a Y blade bone in them, the other one comes from the Loin end after the first 12 ribs have been cut out, you have a piece of meat left, split it into 2 pieces. viola. 2 country style ribs. The other end is just basically a pork steak, / Boston but slices.
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Not a rib at all, on kind comes from the but / shoulder end, will have a Y blade bone in them, the other one comes from the Loin end after the first 12 ribs have been cut out, you have a piece of meat left, split it into 2 pieces. viola. 2 country style ribs. The other end is just basically a pork steak, / Boston but slices.
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Danny
This dude is full of himself huh? Is a little advice bro of course you think youre cooking is good give the give the cameraman the guy youre talking to the first bite to try if youre that confident. And please dont ever make that face again while youre chewing.
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This dude is full of himself huh? Is a little advice bro of course you think youre cooking is good give the give the cameraman the guy youre talking to the first bite to try if youre that confident. And please dont ever make that face again while youre chewing.
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The
The comments in this video are ridiculous. Just started watching a few weeks ago and the new is the same as the old. It's all great. This video has some awkward shots but all I need is the voice and information. Keep it up, which you did.
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The comments in this video are ridiculous. Just started watching a few weeks ago and the new is the same as the old. It's all great. This video has some awkward shots but all I need is the voice and information. Keep it up, which you did.
reply
Diana
When doing a cooking video, keep your hands off your face, your nose and don't sniffle. It's very off putting. Also, be informative. You never mentioned it is not actually a rib, but a cut Boston Butt - actually the shoulder of the pig.
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When doing a cooking video, keep your hands off your face, your nose and don't sniffle. It's very off putting. Also, be informative. You never mentioned it is not actually a rib, but a cut Boston Butt - actually the shoulder of the pig.
reply
Giovanni
You don't need to marinate pork ribs man they already salty they already have flavor there's no need to you could eat them as is or add your salt pepper whatever while you're eating or barbecue sauce. You suck
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You don't need to marinate pork ribs man they already salty they already have flavor there's no need to you could eat them as is or add your salt pepper whatever while you're eating or barbecue sauce. You suck
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boss
we always cook steak and I love ribs wife or kids don't but I do so guess it will cost less for me to make witch means I'm on my way to the meat department thanks for the idea looks good
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we always cook steak and I love ribs wife or kids don't but I do so guess it will cost less for me to make witch means I'm on my way to the meat department thanks for the idea looks good
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