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MELT IN YOUR MOUTH Country Style Ribs!! | How To
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- Опубліковано 15 вер 2021
- RECIPE HERE: heygrillhey.com/smoked-countr...
My Sauces, Rubs and Merch: heygrillhey.com/store
These Smoked Country Style Ribs are the perfect Sunday dinner when you’re looking for something delicious and comforting to feed your family. The melt-in-your-mouth, rich pork ribs will knock your socks off with big smoky flavor.
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America's barbecue Queen. Everything you do is so awesome.
Cheers from the great state of Arkansas.
I just bought a couple packages of bone-in country-style ribs and I'm came to you first for a grill recipe. Perfect timing! You never disappoint, Susie. Total "smoke" show!
We didn't do birthday presents as we were ,poor farm kids. Poor in money rich with chores. But on our birthdays we could choose the meal for the Saturday following the work week. My choice was always country BBQ ribs and bakers and ceaser salad followed by the cake we grew up with white cake with orange jello poked into the cake and chilled. With cool whip for frosting. Because it was a version of ice cream cake before it was a thing as my birthday is in late August
Susie I agree that cut is very under appreciated! It takes awhile to get them tender but well worth the time & effort. I can see serving those over steamed white rice. YUM !
Such a yummy idea, my kids will love em, shout outcha from Australia, you’re a rose amongst thorns in the bbq world
Just finished making these tonight for dinner. Followed it to a T on my Traeger and these were the best country style ribs I ever made. I came out looking like a rock star! Thanx Susie!
You did it to me again. Every time I watch one of your videos, I'm hungry. Thanks sooooo much!
I made these last weekend for date night. Because my wife and I just started eating low-carb, I made some adjustments. I smoked them in my electric smoker for about 3.5 hours with Jack Daniel’s oak chips, then braised them in my toaster oven in a mixture of chicken stock and Tennessee sour mash whiskey along with a keto BBQ sauce. They were delicious! The one thing I’d do differently is sauté the onions a bit before adding the ribs and braising liquid; they needed to break down a bit further.
Ms. Susie, could you provide some recipes for low carb versions of your sauces and rubs? Thanks!
We eat these all the time cooked in the oven....got a Recteq 700 Bull now and this is about to go down! Thanks for the recipe and hello from Crossville, TN!
Just tried this recipe today, smoked 2 1/2 hours at 225 and got to 160. Braised it according to the recipe and it was the BOMB! Wow! With mashed potatoes and the gravy, sauce, whatever you want to call it, it was outstanding! 👍👍👍👍
Hey susie I first started following you 3 years ago and you are the reason why I bought a charcoal smoker.
Country style pork ribs is one of my favorite cooks on the smoker and my family loves them. But, you have a slight twist here from my typical way of doing it with beef broth. I'm excited to try your recipe. Thank you!
Just finished this for dinner, cooked exactly to your specs. Absolutely wonderful. Thank you for sharing.
I took advantage of the mild weather in The Capital Region, NY today and made this recipe. There were absolutely Amazing! Thanks!
i'm going to give it a shot this weekend
Had these as a kid too. Thanks for bringing them back
Great video Susie!!!!!!! I just ordered some rubs and sauce from your website. 👍👍👍👍👍
Thank you so much for the support!
I've been waiting for a recipe for this!!! My made these all the time as well. I tried just straight smoking them once but they dried out too much. Braising them sounds like a great way to keep them moist!
Made some of these last weekend but wrapped in bacon 🥓 😋 but now I have another great recipe to try maybe this weekend again for the family cookout thanks for the great recipe.
HAHA nice
LOL for that NES Back to the Future music.
My fav recipe!! My wife loves them as well. Thank you so much! Perfect on my MB1050!
Made these Sunday night. Absolutely delicious
I usually low and slow in a Dutch Oven over charcoal or wood but, I will definitely try your way. Thanks for sharing!
Cheers to a fellow Grill Goddess 👸
That looks so amazing! Thank you for sharing your craft
Stumbled across your video. Trying to up my pork BBQ skills and never thought about adding onions / or anything else when I braze country style ribs. I'm very new to smoking but I'll definitely give your recipe a try. Thanks for posting!
I did these. Tuned out perfect. Thanks
SALMON LOOKS DELICIOUS THX LISA!🤍
Definitely trying this!!!! Thank you much
One of my favorite cuts. Used to do the bbq pit boys method but I just got a masterbuilt and wanna try this way
You are making me so hungry...
Looks awesome can't wait to try it thank you
You ever make it to South Carolina we are famous for smoking Whole Hog. I live about a mile from one of the most famous places in the state for it.
That’ll melt your mouth!
thanks
Looks delicious!
A nice fall meal. I will try for sure
Ribs look great. Nice easy cook
This is a(nother) great video! I used to cook country style ribs on my ancient electric smoker. Now on my new MasterBuilt smoker! When I looked for recipes, I picked this one because the ribs didn't look like a sugar glazed mess. I want meat, not candy! Next time, I think I'll saute the onions for a while before I put the ribs, apple juice and bbq sauce on them as that would boost the onion flavor and make the onions more tender.
Oddly enough, it only took about 2 - 2 1/2 hours for the first part of the cook. So many variables, was my pit hotter than yours, my ribs smaller, a difference between your pellet smoker and my Gravity Smoker, or the phase of the moon? Who knows? The lesson is, keep an eye on your cook!
“ update “. I made the bone in country ribs today and they came out “OUTSTANDING” Falling off the bone and extremely tender !!!!! 👍😎
Love these!!!Thx for sharing!Got these from Grilln with RVH and he said he got them from you and to go check out your site. Thanks for this great recipe!!!
Great close up on the pull apart 🤩👌
Looks wonderful,, trying the cook today,, just loaded the smoker ,, thanks for the video and recipe 😎
Again a fantastic cook and video!
You deserve way more subs.
Cheers from Holland
looks amazing going to try this recipe THANKS
Looks delicious. Thanks for a great video. I'll have to try this soon. Ron
Looks great.
Those look great,going to try this with your drunk bacon bbq sauce.🔥👍
wow. looks great
Looks great 😋😋
Those look awesome! Is that orange juice you put into the pan? That's what it looks like but you said apple juice.
Apple juice for sure!
must have been unfiltered apple juice.
Ita buss'n
I want some.
Excellent🤤🤤🤤🤤💯💯💯💯thank you🤔😳😁😉
6 hours seems to be an awful long time for that small amount of meat no? my 3.5 lb baby backs usually only take 5 at most.. Also for the
CI can I just use the regular lid?
Those are from the loin. Rib end.I use your recipes all the time, haven’t gone wrong yet.
Do you have a suggestion if we don't have a cast iron pan? Use a tin foil one?
That will work great!
Do you do anything different for the ones from the loin end? They look quite lean.
jalapeno and onion burger PLZ!
These look lovely. Would it be ok just to smoke them fully without braising them at all? Also, if you cook a lot of them up, do they freeze well?
Absolutely! They freeze great!
@@Heygrillhey Nice! Thanks!
Confirming that was apple juice...i have never seen it that shade before :)
How do you clean your cast iron skillet after it’s been in a smoker
Just the same as I normally do. Light scrubbing over the whole surface should fix it right up.
@@Heygrillhey okay thank you very much I enjoy your videos very much
I didn't know the barbecue pit was a slow cooker?
I Like Your Style of Smoking and BBQueing !! Just Like Me Being A Musician !! You Have To Learn Somehow So I Steal Ideas !! LOL !! FANTASTIC !!
Was that Apple Juice or Pineapple Juice ? I've never seen apple juice that's that yellow??
Apple juice!
I do mine in the oven around 350-375 degrees.
I cook them 3-4 hours.
Fall apart yummy
What kind of apple juice was that? It didn't look like apple juice.
So it took 4 hours for those to reach 165 at 250 degrees? Strange....I've done this and it has never taken more than 2 hours.
Could you just cut up a boneless pork shoulder and use that?
You could get something similar with that. Give it a shot!
👍🇺🇲
And Chicken Wings have bones too!!! Lol. “Boneless Wings” are just chicken nuggets !!! Sorry. I’ll get off my soap box now.
chickens don't have nuggets, only roosters have them.
Way,Way,Way,Way too much cooking for that meat. That meat should have been steaming HOT from that foil, no bubbling going on. Staged.
My gracious 7 hours to cook wow way too long