Beer 'n BBQ Braised Country Style Pork Ribs Recipe - Food.com (2024)

FAQs

What is the 3 2 1 rule for ribs? ›

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Country-style ribs are frequently boneless and do not originate from the rib cage of a pig; rather, they are cut from an area of the pig that lies between the shoulder and the loin, giving the meat contrasting color tones.

Meat Thermometer

A quality, instant-read thermometer will give you a great deal of information on what's happening inside those ribs during the cooking process. The light connective tissue in ribs begins to break down around 195 degrees F. Anything under that temperature and your ribs will be chewy, stringy, and tough.

Country-style ribs are usually boneless. They are from the shoulder area which is a fatty, muscular section of the shoulder blade near the loin. These ribs are strips of meat cut off the shoulder bone and are similar to a shoulder steak.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

That low temperature—about 250 degrees to 300 degrees—is needed to tenderize the meat while keeping it juicy and flavorful. Seven pounds of country-style ribs will take about two and a half hours to cook at 275 degrees.

- Place the seasoned ribs on a baking sheet lined with aluminum foil or parchment paper. - Cover the ribs tightly with foil and bake for 2.5 to 3 hours for spare ribs or 1.5 to 2 hours for baby back ribs.

Country-style Ribs are Usually Boneless

However, very rarely do they have bones in them like standard smokehouse pork ribs. Country-style ribs don't actually come from the rib area of a pig. Instead, they come from the shoulder area — specifically from the fatty, muscular section of the shoulder blade near the loin.

A meat tenderizer doesn't do much for ribs, especially pork ribs. The problem is the amount of collagen. The best way, in fact the only way I know for sure, it to cook them low and slow. You can use the oven, braise them in a slow cooker, smoke them in a smoker, or even cook them indirectly on a grill.

Rub method

The least strenuous method is to coat your ribs with a rub. You just need to combine some spices and seasonings, then pat the mix onto the pork's surface. Even a simple concoction of Knorr Pork Cubes, salt, and pepper will do wonders for your meat's texture and flavor!

Can you overcook country-style ribs? ›

That's because country-style ribs aren't truly ribs. They're a different cut of pork that was first marketed as a kind of ribs in the 1960s. They're closer to pork chops, not as fatty as ribs, so if you overcook them, they become dry and tough.

When it comes to ribs, there's the hot sides we always love—mac and cheese, baked beans, grits, and collard greens. But we also like offering cool and fresh pairings for the steamy main dish, like deviled eggs and potato salad, especially when the summer heat tends to be overwhelming—your guests will thank you.

Cooking Boneless Country-Style Pork Ribs

And the best part about these ribs is that they can withstand low, slow cooking like braising, or, since they're cut into such small pieces, can be cooked quickly over high, direct heat like grilling or you can even cook the ribs in an Instant Pot.

” you're referring to are actually not ribs at all, but cuts from either the shoulder or the blade-end loin. They're very meaty and somewhat resemble ribs in texture and taste, which is, I believe, why they're sold by that name.

The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out.

3-2-1 is typically used for spare ribs, while 2-2-1 is used for baby back ribs. If you're doing 3-2-1 for baby back ribs, they may be a bit tougher. For my personal preferences, I want mine to sorta fall off the bone, so the last hour where they are back on the grates bare, I shorten it to 30 minutes.

Smoke at 225 to 250°F for 4 to 5 hours.

Baste or mop the ribs occasionally, but don't open the grill too often.

For unfoiled ribs 5hrs around 250-275 sounds about right. Foiling definitely speeds up the cook, but it also changes the texture of the ribs, too long in the foil makes them too soft and fall off the bone.