Disappointed in the result

Brewsmoker

Brewsmoker

New member
Let me begin by saying this has nothing to do with the SI2.  I love it.  It has to do with the preparer...me.  I invested some time brining 7 lbs. of country style ribs with Tony's pork brine for 14 hours, removed and rinsed well, dried with paper towel, then rubbed with yellow mustard and a rib rub from the local meat market.  I then smoked with 3 oz. of apple wood at 225 for 5.25 hours.  I did have a probe in the thickest part of one of the ribs, but the temp got flaky about 3 hours in, so I just decided to cook by time.  The ribs turned out really tasty...but tough. 

Did I smoke too long?
 
I hear your concern about the temp going flaky!  I bought a pen thermometer as a back up so I can check against the temps being reported by my Maverick.  Wise investment to ensure that you are getting correct temps.
 
I did a combo of country style and baby backs this last weekend and I did something that I never do.  I cut pieces off a test rib and tasted.  Not ready? Back in for 30 minutes and test again.  I did that a couple of times until I got melt in my mouth rib meat. 
 
Bruce,

I usually only brine country ribs for 3-4 hours.  Personally, I go to around 190 on them, but have pulled them at 175 too.  I think if you brined them, and they got tough, they were most-likely overdone.  They stay juicy and tender up to the 190 range.  I find 175 too little for country ribs; great for a sliced pork butt, but leaves ribs a little tough.  I think mid 180s to 190 is perfect, at least for me.
 
smokeasaurus said:
Sounds like temp and time are OK. Did you have a water pan in the smoker? I wonder about the brining time..........
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Scott-I didn't have a water pan, but won't smoke again without one.  I just ran across the beginner's guide Tony posted and that was one item mentioned.  It also sounds like I over-brined too.
 
Experience doing it is the best teacher, Bruce!  Now you have a little more skin in the game of BBQ! 8)  We're always learning, which is the fun part!!
 
County-style ribs are a challenge for even an experienced cook. Many have mentioned on this forum, that they are from the shoulder butt, but they are really boneless rib chops from the shoulder end of the loin. From Cook's Country:

"These ribs are made from halved or butterflied rib chops from the blade (shoulder) end of the tenderloin. They contain both dark meat from the shoulder and light meat from the loin."

Both light and dark meat in the same cut is what makes them so difficult. Shorter cook is better for one, low and slow for the other. You kind of can't win totally, but might be able to come up with a decent compromise.
 
SconnieQ said:
"These ribs are made from halved or butterflied rib chops from the blade (shoulder) end of the tenderloin. They contain both dark meat from the shoulder and light meat from the loin."
Click to expand...

In a perfect world, yes, but not common in my neck of the woods.  What I usually find are "Pork Shoulder Country-Style Ribs," which are, indeed, a band saw-sliced Boston butt.  I have seen every piece of the blade bone from the butt in the package.  I also asked the meat cutter at my local grocery store about it, and he confirmed that it was a sectioned Boston butt.

I think to be technically-correct, butchers are supposed to label the country ribs you referred to as "pork loin country-style," but not certain.  From what I've read, as country-style ribs became more popular, butchers pushed farther into the shoulder because the meat texture was similar.

So, depending on your neck of the woods, folks can get either/or, and while similar, you are right that they are not the same.  Good catch, Kari!
 
DivotMaker said:
What I usually find are "Pork Shoulder Country-Style Ribs," which are, indeed, a band saw-sliced Boston butt.  I have seen every piece of the blade bone from the butt in the package.  I also asked the meat cutter at my local grocery store about it, and he confirmed that it was a sectioned Boston butt.

I think to be technically-correct, butchers are supposed to label the country ribs you referred to as "pork loin country-style," but not certain.  From what I've read, as country-style ribs became more popular, butchers pushed farther into the shoulder because the meat texture was similar.
Click to expand...

Ha! Good point. They can charge more for shoulder if they call it "country-style ribs". I have gotten some around here plenty of times that definitely looked like blade bone. There outta be a law... ;)
 
I think they cut butts up for CSRs because lots of folks are scared of full Boston butts.  CSRs or "blade steaks," as they're called some places, is more marketable to the masses who don't practice our art. ;)  Not so much about profitability as it is sellability.
 
More excellent info that is most appreciated!  I'm in this for the long haul, which brings up another question.  How many of you keep a diary of your smokes?
 
Brewsmoker said:
How many of you keep a diary of your smokes?
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It's a great idea, at least at first.  Once you get the "formula" down, you might not.  But when starting out, it really helps to be able to recall what works and doesn't.  I know folks that have done this for a really long time and write down everything.  I don't, but my cooking brain is wired a little different from some. 

I'd definitely recommend it.
 
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