country style ribs on the performer (video)

[Troy]

The original plan was to cook this at the beach with my midget red, but that didn't quite go as planned.

Rubbed with Simply Marvelous Sweet Seduction
Smoked with peach wood
Sauced with Blues Hog
Charcoal: lazzari lump started with kbb

https://youtu.be/1cLb4wZJwd8

[Craig]

Looks good! The ones you made look to be cut a little shorter and wider than the ones I have come across. I also refer to these as weeknight ribs.


Holy Grail: 1960s Glen Blue 22 aka The Imperial.

[mhiszem]

Look delicious and make me hungry. Keep up the videos! Very informative.

[LiquidOcelot]

where's the lid thermometer?

[Troy]

where's the lid thermometer?

The lid thermometer (stem style) was useless, so I removed.
I'd like to install a weber bezel style dome therm, I just haven't found the time.

Look delicious and make me hungry. Keep up the videos! Very informative.

Thank you! I am having a lot of fun making them!

[HoosierKettle]

I did not know where this cut of meat came from until now. It makes sense now that I know.

Also, I've adopted your squirt bottle meat shuffle sauce method. It works great!  I thin down the thick sauces first with random ingredients. Tonight I used a splash of cider vinegar, mclihenny's tobasco and a little water mixed with sweet baby rays and heated up.  It was great.


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[vwengguy]

That was so epic when you tried your chefs snack I almost fell out of my chair laughing so hard.
Oh by the way .. damn those look good !


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[Big Dawg]

I did not know where this cut of meat came from until now. It makes sense now that I know.

Be aware, @HoosierKettle, that I've also seen a product labeled "Country Style Ribs" that was, in fact, a section of the small end of a boneless pork loin.  They butterflied it, then sliced across it making 8-10 "ribs" about an inch wide and maybe 3" long.

Obviously, these would take a little different cooking technique due to lower fat content of pork loin.

BTW, @Troy, those look d@mn good ! ! !





BD

[HoosierKettle]

I did not know where this cut of meat came from until now. It makes sense now that I know.

Be aware, @HoosierKettle, that I've also seen a product labeled "Country Style Ribs" that was, in fact, a section of the small end of a boneless pork loin.  They butterflied it, then sliced across it making 8-10 "ribs" about an inch wide and maybe 3" long.

Obviously, these would take a little different cooking technique due to lower fat content of pork loin.

BTW, @Troy, those look d@mn good ! ! !





BD

Ha, thank you. I didn't know that either. One reason I've never cooked country style ribs is because I never could tell what it was lol.  Now I know why!


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[kettlebb]

The ones I've always seen are pork shoulder. I'd rather do the whole shoulder but that's just me. I really like the saucing technique, gonna have to borrow that one. Troy videos are always informative and amusing at the same time.


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