smokinjohn
Assistant Cook
- Joined
- Feb 23, 2007
- Messages
- 2
We are looking for new ways to smoke & barbeque boneless country style ribs. We love the flavor of the smoke but want to try to expand our horizons on flavor & spices.
Smokinjohn - The best way I have had boneless country style ribs, is to put them in a grill cage contraption after sprinkling them with a little season salt (like Accent's) onto a hot grill. Once they have been turned a couple of time until browned on the outside edges (and not burned), put your favorite pork BBQ sauce on, then watch closely and turn a couple more times. This is not BBQ (BBQ is smoked). But you asked about a style of rib I particularly *love* done this way. Normally I make my own BBQ sauce, but on this task I use Sweet Baby Ray's BBQ sauce original, but kicked up a bit with your favorite hot sauce or sometimes add some mild peppered juice like yellow banana peppers if someone besides me will be a prime eater. Already know these ribs will be high in fat, high in sodium, high in taste, and very bad for you. But if you only have them ac couple times a year.... What's so bad? Caspersmokinjohn said:We are looking for new ways to smoke & barbeque boneless country style ribs. We love the flavor of the smoke but want to try to expand our horizons on flavor & spices.
Tattrat - You could not be further from the wrong ;-) I do all those type things (including the crockpot) but my *favorite* is on a hot grill as described. I can only condone the grill method given the amount of fat that "country style boneless pork ribs" exude ;-) CasperTATTRAT said:oxymoron, boneless ribs, lol...but I know whatcha mean.
I like garlic, hoisin, ginger, cilantro, and some good apple cider to marinate in, then either go low and slow in the oven on a roasting rack, or smoke. heck, the even turnout great in the 'ol crock pot.
QSis said:I LOVE this marinade from Paul Kirk. I cook the pork loin or country ribs on a smoker.
There are many versions of Char Sui, but this is one of my favorites, which I have posted several times on another forum.
Char Siu Chinese Marinade
½ cup sugar
3 T. sweet sherry
2 T. soy sauce
½ cup hoisin sauce
2 teas. minced fresh ginger
½ teas. five-spice powder
1 teas. salt
½ teas. red food coloring
Mix the sugar into the sherry and soy sauce until sugar is dissolved. Add the rest of the ingredients and blend well.
Paul says he uses it mostly on pork strips and country-style ribs. He marinates those pieces for 2-4 hours. I marinade a pork loin overnight.
For loin, or country "ribs" cut from the loin, I cook to 140 degrees internal temperature. For country "ribs" cut from the shoulder (or butt), cook to about 190, or till tender.
Let sit before slicing.
Lee