Smoked some country style pork ribs this mornin for supper tonight before it gets to hot today. 
Ribs
- Thread starter Cowboy1955
- Start date
gooose53
Active member
I tried some that were a little dry....what temp did you take them to?
OP
OP
145 degrees internal temperature
Jimsmokes
Well-known member
I did some couple weeks ago along with some chops and missed the cook. IMO Had the flavor I went for but the texture I got was more like cured ham. Wife thought the were kinda dry. Potato potatoe. LoL
OP
OP
Low n slow will never fail ya
gooose53
Active member
Ok, That was my problem!! I took it to the same temp I use for butts. Next time 145! Thanks Cowboy!!
OP
OP
Redoctapus
Well-known member
3-2-1 method is always a good starting point!
Mike From R.I.
Well-known member
Country style spareribs I do like Cowboy1955 when grilling them, nothing worse than overcooking them and they'll be dry as the sun.
We pick out some rather nice one's and if there is too much fat, I trim it off before grilling them. Butchers can hide the worst parts from you.
We pick out some rather nice one's and if there is too much fat, I trim it off before grilling them. Butchers can hide the worst parts from you.
Boneless country-style ribs aren't spare ribs. That name is a catch-all for several cuts of pork that are usually cut from where the pork loin and the shoulder meet. Cook them like pork chops, not like ribs.
If you cook them like a butt or like spareribs (or other "real" ribs). they will be terribly overdone. Definitely not a cut for 3-2-1.
We experimented with them for a while. Smoked very low in the vertical smoker, then quick finished on a grill to crisp them up (same way we do pork chops).
Also, if you are getting a dry "hammy" result, try cutting back on the salt.
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