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HELP on Country Style Pork Ribs!!! 911

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  • HELP on Country Style Pork Ribs!!! 911

    Hi folks.....

    An Emergency here at the house!

    My beautiful wife wants the country pork ribs TONIGHT!

    After I got off work I need to know how to smoke them in three hours or so.....

    Any suggestions on temp and just how I can get them finished for her? Our 25th anniversary is in a few weeks.....but I need to make sure she likes these...

    Her mom makes them all the time and she will be up for the anniversary so I have to make them as best that I can!

    Thanks,

    Mike :)

    PS....just started the Yoder Smoker up......
    Yoder YS640
    Weber Genesis Gasser
    Ugly Black Box (Great Outdoors Smokey Mt)

  • #2
    Don't own a Yoder but I'd say fire her up to about 275-300 and let'r rip should be plenty of time :)
    Masterbuilt Stainless Steel 40"
    Weber 22.5" WSM
    Weber Performer W/rotisserie X2
    Weber 22.5" Kettle Silver
    Weber 22.5" Kettle Gold
    Weber 1990 22.5" 3 Wheeler
    Weber 18.5" Kettle
    Weber 18.5" Bud Light Kettle
    Weber Smokey Joe
    GMG Daniel Boone
    Pit Barrel Cooker
    Maverick ET 73 and ET 732
    6X8 A Maze N Smoker and Tube Smoker
    Fastest Themapen on the market BLACK
    The Vortex

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    • #3
      Thanks for the quick reply!!!

      I have looked at a ton of sites and the temps advised were around 225 or so.... the Yoder is starting now as my wife will be home in about 3 hours....

      Question....do you rub em or slather them with a finishing sauce?

      Im smoking with a Hickory/Mesquite smoke....call me crazy!

      Mike
      Yoder YS640
      Weber Genesis Gasser
      Ugly Black Box (Great Outdoors Smokey Mt)

      Comment


      • #4
        225’s gonna take to long. Get a couple hours at 300 on ‘em and pan em covered with a slightly thinned sauce of your choice. thy should be ready and tender withing 45 or so. Baste half way thru. Finish out of the pan on the grate.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          The biggest thing with them, whether you use 225° or 275°, is to not keep them cooking too long. They tend to Dry out very easily, because they are cut in strips, and get heat from 4 sides instead of from 2.


          Bear
          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


          Mom & 4 Cub litter---Potter County, PA:

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          • #6
            ughhhhh!!!!

            I am pre-cooking the Yoder right now!

            Mix of Hickory and Mesquite!

            So....from the responses cooking them at a "high" temp will work????

            Wife will be home now in 4 hours.....I haven't put them on yet.....

            I wished I could have done something more for her but this was a "last minute" thing....

            cooking up some pasta salad and had my neighbor bring over a head of lettuce....

            I suck at quick meals!!!

            Mike :)
            Yoder YS640
            Weber Genesis Gasser
            Ugly Black Box (Great Outdoors Smokey Mt)

            Comment


            • #7
              there was a day before low and slow was the way....

              crank the temp to 300*F and let the big dawg hunt.
              Island of Misfit Smokers Member #92

              How to heal the world. Love people and feed them tasty food.

              sigpic

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              • #8
                Thanks for the call :{) Nice to chat. Now... to steal a line- GO SMOKE SOME MEAT!
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                Comment


                • #9
                  Originally posted by AnglerMike View Post
                  ughhhhh!!!!

                  I am pre-cooking the Yoder right now!

                  Mix of Hickory and Mesquite!

                  So....from the responses cooking them at a "high" temp will work????

                  Wife will be home now in 4 hours.....I haven't put them on yet.....

                  I wished I could have done something more for her but this was a "last minute" thing....

                  cooking up some pasta salad and had my neighbor bring over a head of lettuce....

                  I suck at quick meals!!!

                  Mike :)
                  (4) hours and your worrying why
                  Masterbuilt Stainless Steel 40"
                  Weber 22.5" WSM
                  Weber Performer W/rotisserie X2
                  Weber 22.5" Kettle Silver
                  Weber 22.5" Kettle Gold
                  Weber 1990 22.5" 3 Wheeler
                  Weber 18.5" Kettle
                  Weber 18.5" Bud Light Kettle
                  Weber Smokey Joe
                  GMG Daniel Boone
                  Pit Barrel Cooker
                  Maverick ET 73 and ET 732
                  6X8 A Maze N Smoker and Tube Smoker
                  Fastest Themapen on the market BLACK
                  The Vortex

                  Comment


                  • #10
                    Rich!!!!

                    Thanks for taking my call just now....

                    They are all on the smoker now! Preparing my "Secret Sauce" in the pan now!

                    Will turn them once and see how they turn out!
                    Yoder YS640
                    Weber Genesis Gasser
                    Ugly Black Box (Great Outdoors Smokey Mt)

                    Comment


                    • #11
                      Here is one of my favorite rib sauces
                      http://www.smoked-meat.com/forum/sho...ighlight=clone
                      Island of Misfit Smokers Member #92

                      How to heal the world. Love people and feed them tasty food.

                      sigpic

                      Comment


                      • #12
                        Originally posted by Doug S. View Post
                        (4) hours and your worrying why
                        Yeah, 4 hours should be plenty of time for CSRs.

                        Dave
                        CUHS Metal Shop Reverse Flow
                        UDS 1.0
                        Afterburner
                        Weber Performer
                        Blue Thermapen
                        Thermoworks Smoke with Gateway
                        Thermoworks Chef Alarm
                        Auber Smoker Controller
                        Proud Smoked-Meat Member #88
                        -
                        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                        • #13
                          The "meat" is "steeping" in the foil pan now! Lets see what happens!
                          Yoder YS640
                          Weber Genesis Gasser
                          Ugly Black Box (Great Outdoors Smokey Mt)

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                          • #14
                            4 hours, you got it covered
                            sigpic

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                            • #15
                              The "country ribs" came out awesome!!!
                              Yoder YS640
                              Weber Genesis Gasser
                              Ugly Black Box (Great Outdoors Smokey Mt)

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