Made these tonight on the weber kettle. Delicious, and very much worth the little bit of time and TLC. Tossed a potato in as a side, and sauteed up some fresh green beans and garlic with a splash of Balsamic and olive oil to finish. A 2020 meal I will remember!
Country style ribs are definitely a favorite in my neck of the woods. A lot of the old timers back in the day cooked these all the time. One of my favorites too. Lot more meat that a traditional rib. Cooked perfectly bro.
I have several pits including a WSM I've had for years. I have been researching this Pit Barrel and have watched a few of your videos on it. I believe that I will be getting one soon. You do good work. I have rang your bell.
Great cook! I absolutely love country style ribs and when they are on sale I stock up and throw some in the deep freeze as well. I find that if I'm smoking another meat I'm always throwing country style ribs next to it and have 2 meats because they are just so dang easy and taste great!
Nice... Love country style ribs and as you said you can always get them cheap. I will buy a butt and have it sliced into 1 inch Pork Steaks (Popular here in West KY) cook them like you did these country ribs. Great vid Ry... You have a way of taking something so simple and making look like it belongs in a 5 star restaurant.
OMG these look SOOOOO good! I don't know what we'd call that cut in Australia but if I can't find them anywhere, I'm just gonna go to my butcher and as them to cut up a pork butt!!!! I need these in my life. That PBC can do anything!!! Such a good cooker
Great vid, Ry. My best part was when you opened the PBC lid with your bare hands; everytime I try that it burns to no end. You must have those 'experienced' bbq hands used to high heats.
I cooked some a few weeks ago and they were great. We had extra that we bbqed and put them in the freezer. Took them out and did a pull pork on them and had pull pork sandwiches.
Great Video Ry.... Simple and informative. I have enjoyed " country style ribs " for years. In the northeast US we refer to them as Country westeren style " but no matter, its all the same cut. They really are under rated to the St Louis and babybacks. And thats really too bad because like you stated, their a great bargin. Also, I love the vids using the PBC.
Just subscribed. You're my 2nd ever subscription. Thought I was good at BBQ (told I was too. 45 contented on a special family day) but you are waaay ahead of me as to chefing a BBQ. (6 hours prepping ribs .. wow! had me salivating.Going to have to interpret as US likes BBQ meat spicy whereas we in the UK like things herby to bring the true flavour of the meat out rather than fight your taste buds.
Ry i seen how u used what it looked like a coffee can in the middle to start your coals, it looks interesting do yo feel u get a better cook that way? Thank for the country rib demonstration as well doing that tomorrow.
Ribs looked great Ry! I'm thinking about investing in the Pit Barrel very soon. In the beginning of the video, you poured lit coals into a can. Was that just a soup can or coffee can that you cut so it could fit around the handle?
Looks awesome. I’ve tried just grilling them in the past and they were no good. Def gonna try this next time. I’d be interested in a comparison of the Weber Smokey mountain (if you ever get one) and the PBC.
Yeah it would be similar to grilling a pork but. You can get it 'done', but it won't be tender. I've made the same mistake with these long ago and suffered through some very tough bites :)
Not sure if the price per pound is still accurate today, but this is remarkably less expensive as to where I live. Pork butt / neck is more in the area of 5€ per pound.
Nice job Ry. I like cooking the pork "Country Style Ribs" and sliced up Chuck Roast in order to get more bark. Does great for burnt ends, tons of flavored and juiciness. While I see the PBC taking off in popularity , I really enjoy the versatility of my WSM. Are finding versatility with the PBC as well?
I was wondering what settings you use on your camera ? Or settings for taking food photos. More specifically the thumbnails you use for your videos. Or do you touch them up with software.
Most photos are taken with my iPhone 7 and processed through Afterlight and Snapseed before going into Photoshop on my computer. I usually punch up the vibrance a bit since that seems to get washed out between reality and the screen :)
Good thing the smell like Jack Daniels doesn't make you loopy lol another amazing video with some killer food that I wouldn't want to share with anybody
Hey buddy. I'm building a uds haven't tried it yet. But every video I've watched from a variety of people looks like the meat is a little drier than a kettle or regular smoker. Is that just me ? How do you like it compared to your kettle ? Thanks. Hillbilly
@@CookingWithRy I guess I mainly noticed with ribs hanging seem a little dry but I'll have to try for myself. Hard to tell watching videos. Yours look really good thank you for writing me back. Always look forward to all your videos. Your friend. Hillbilly
If it tastes good, that's what matters. If you feel it may have dried out a bit, don't hesitate to sauce it if you're turning it into pulled pork or slicing for sandwiches :)
They are part of the venting system. The remaining opening space with the rods in is designed to be sufficient to maintain a stable temp with the bottom vent set to whatever your altitude is.
Pbc works well. My uds works well, but its a bit big, so i am looking forward to the summer when i can use my wsm more, its 18inch so i will use it like the pbs :) Porks country style ribs are great. I never saw it that cheap here, but sometimes its 1:50 which is good too. :)
Wow the PBC works great again. I'll call them drunken country ribs. MMMM . will the PBC grate drop low enough for a large turkey? Watching that has made me even hungrier than I all ready am. I have a meatloaf ad potatoes in dutch oven on charcoal as I write this 10 more minutes and its lunch time. Another great show. PS you have come along way from your first shows.keep up the fine work!!
Thanks! I don't think a large bird would fit on the grate, but the poultry hanger should work. I'll be doing a turkey using that as soon as they become available for a reasonable price :)
@@CookingWithRy I saw that video. thought mint you didn't have turkey hanger. I see now you need a turkey! doh slap my forehead. LOL I'll send you bird money then
It's the same as pork butt, which is the same cut, only sliced into sections here. You need to reach that high temp to tenderize. It's usually somewhere in the 190-205 range when you reach real tenderness with the connective tissue breaking down :)
