MGoBBQ: Country Style Reeeebs?
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[ED (Seth): Michigan comes home on Saturday, and for the first time in what feels like a long time the spirit of a Michigan home opener is congenial tailgating. It is clear that the number one thing that makes a tailgate is who you're there with. But the quality of the product on the gridiron matters much.
To that end we have engaged the services of Joe Pichey, the Jim Harbaugh of barbecuing, to share his weekly recipes. With him comes Stubb's, who sponsors it because their CEO is an avid MGoBlog reader and appreciator of things done right for the right reasons.]
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The secret ingredient is lasting lessons
Country style ribs have been a favorite of mine as long as I can remember. I can recall getting a whiff of these while playing tackle football half way down the block in Fenton as Mom baked them in the oven. Thanks Mom for starting my PORK ADDICTION!
There is something about the smell of melting pork fat that takes me back. Tender...Juicy.....Flavorful......Comforting. These can made in under 3 hours and will not break the bank, which makes them perfect for the tailgate. The 2 - 3 hour cook window is the perfect time to start a new book. Hint Hint.
Ingredients:
Country Style Ribs
Apple Cider
Stubbs BBQ Seasoning
Stubbs Sweet Heat or Sticky Sweet Sauce
[After the jump: it's not gratuitous product placement if the product makes it tastier]
Directions:
Set the grill up for indirect heat and shoot for 250-275 degrees. Toss on a few chunks of apple or pecan wood. Any fruit wood will do in this recipe. As the coals are heating up, sprinkle some Stubbs BBQ or Pork rub on each CSR. Cover every inch of the rib. Once the smoker is up to temp, throw the ribs on the hot grates. These will go for about an hour before we check the internal temp. We are looking for 165 degrees internally.
As the ribs are smokin', start assembling the meat bath. We will need 1 cup cider and 1 bottle of Stubbs sauce. I love a sweet sauce for this one as it pairs well with pork. The cider will help thin things out a little. You can also use apple or pineapple juice.
Add the BBQ sauce and mix well. Set aside until the CSR's are at 165 degrees. This is where the Thermapen comes in handy. If you don't have one, get one!
Once the ribs reach 165 internal, remove from the heat and place in the bath.
Cover with foil and place back on the grill. You can also toss in the oven at this point as we are done with the smoking process. We are still at 250- 275 on the cooker. These will go for another hour and start to get "Fall Apart" tender.
After 60 minutes, check the internal temp again. They are done once they reach 195 - 200 degrees. At the 195 degree mark, remove from the bath and place on the grill over direct heat.
Give em one last coat of tasty sweetness and let the sugars caramelize. This only takes about 2 minutes per side. Remove from the heat and let rest for 5 - 10 minutes. (About 1 beers worth)
Serve and enjoy. No knife needed on these reeeebs. Let me know how they turn out. If you like the cookware, check out the Wilton Armetale college collection. I am not sponsored by them and get nothing from it. I just like their stuff. They have great sales every few months, so be patient. Go Blue!
September 10th, 2015 at 10:36 AM ^
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September 10th, 2015 at 10:40 AM ^
September 10th, 2015 at 10:42 AM ^
Was in pure heaven. Better than any restaurant burger I've had. I am sure this is just as good.
Has there been a beef brisket recipe posted? That's one cut I want to master.
September 10th, 2015 at 10:43 AM ^
http://mgoblog.com/content/mgobbq-brisket-stick
I know what I'm doing for Sunday.
September 10th, 2015 at 10:46 AM ^
I'll be tossing on a brisket in a few weeks and will post it later this season. I love a good brisket. The beef short ribs are my favorite tho. Picking up a few lbs at the butcher later today. Can't beat them.
September 10th, 2015 at 10:52 AM ^
These posts are quickly becoming some of my favorite on the board. I've made beer can burgers twice in the last week, and I cannot wait to give these country ribs a try. Thanks for sharing your recipes!
September 10th, 2015 at 10:55 AM ^
I always look forward to these posts and I think I've made all of them at least once. Some have become recurring favorites. Can't wait to try this one this weekend.
September 10th, 2015 at 10:55 AM ^
all the fancy grillin' and smokin apparati, you can simply stick those ribs in a heavy bottomed pot (like a stock pot or dutch oven) cover them with the meat bath liquid up to their "shoulders" and stick them in a 265 degree oven for 4 or more hours. 10 minutes prep time, 4 (or more) hours inactive cook time.
But, if you have all the fancy grillin and smokin apparati, it will be better. The easier method I suggest is still a B plus (maybe A minus) as opposed to the A plus these look to be
September 10th, 2015 at 12:02 PM ^
Was just thinking the same thing. I live in NYC and don't have a grill. I made some delicious country style ribs in the slow cooker last week, and plan on giving this recipe a try very soon.
September 10th, 2015 at 2:22 PM ^
That's what I do as well, then I throw them on a nice hot grill for 10-15 minutes at the end while painting them with BBQ sauce to give them a nice char. The long cook in the bath keeps them from drying out too much -- a problem I've had with these during long cooks on the grill.
September 10th, 2015 at 11:00 AM ^
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September 10th, 2015 at 11:40 AM ^
Not sure if I've seen a cut of pork like that at my local butcher shop. They'll cut anything you ask for, so I know I can get it if I know what to ask for.
September 10th, 2015 at 3:40 PM ^
Are fairly common nearer the cheaper cuts of pork section at your local grocery / butcher. I was able to pickup a 5 pack of 1 lb packages for $10 last week on sale. Usually about 5 "ribs" in a 1 lb package. It'll be a lean cut with a darker fattier cut underneath with a fat ribbon separating the two at an angle about halfway down the length of the rib.I use them frequently instead of baby back ribs or even pork chops as the extra fat will make them jucier, and they're cheaper than rack ribs or tenderloin / chops.
September 10th, 2015 at 12:02 PM ^
"Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork."
September 10th, 2015 at 11:05 AM ^
I will definitely give these a try this weekend.
September 10th, 2015 at 1:26 PM ^
the gif........it's quite remarkable......
September 10th, 2015 at 11:11 AM ^
your posts are simultaneously wonderful and agonizing (esp. at 11 am!!)
but actually thanks; love reading about/grilling/eating delicious meats
September 10th, 2015 at 11:13 AM ^
September 10th, 2015 at 11:20 AM ^
Now I have to head over to Lockhart's for lunch...
September 10th, 2015 at 11:23 AM ^
September 10th, 2015 at 11:40 AM ^
approximately..
Going to make these for gamewatch party at my place in SF, they look sublime
September 10th, 2015 at 1:03 PM ^
That was about 2 lbs. You can get them at most grocery stores as well as your local butcher. I've found them at Wal-mart as well.
September 10th, 2015 at 12:00 PM ^
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September 10th, 2015 at 12:05 PM ^
You just have to set up for indirect heat. It means build your fire on one side of the grill, and place the meat on the other side.
You can even do it with a gas grill if you put some chips in a smoker box (it's not as good, though).
September 10th, 2015 at 12:12 PM ^
I use my weber all the time. Here is a link in how to set up for indirect using the weber.
http://www.mmmgoblubbq.com/2014/08/indirect-cooking-on-charcoal-grill.h…
You can also build your own mini weber smoker. I am building a michigan one now. I will post build instructions soon.
Mini Build instructions : http://www.mmmgoblubbq.com/2014/01/mini-wsm-build-perfect-tailgate-smok…
September 10th, 2015 at 12:31 PM ^
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September 10th, 2015 at 12:50 PM ^
September 10th, 2015 at 1:27 PM ^
Really makes me want to cook those bad boys right fucking now.....Yes!
September 10th, 2015 at 2:06 PM ^
Start working at home with Google! It's by-far the best job I've had. Last Wednesday I got a brand new BMW since getting a check for $6474 this - 4 weeks past. I began this 8-months ago and immediately was bringing home at least $77 per hour. I work through this link, go to tech tab for work detail
September 18th, 2015 at 9:23 AM ^
These look AMAIZING.
I plan on making these tomorrow...but what kind of pan would you suggest doing the bath in? Glass? Cast iron? I don't have one of those armetales....
September 24th, 2015 at 5:10 PM ^
I normally use a disposable pan. No clean up. Glass or cast iron will also work.
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