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Country Style Ribs

I am thinking of doing some country style ribs this afternoon.  I believe the ones at the store are from the butt end.  If I do indirect at around 250 until they hit 160 then foil and cook w/ some bbq sauce until 180 or 190, should they be good?  Any suggestions would help.  Thanks

Comments

  • GATravellerGATraveller Posts: 5,126
    edited December 2013

    I did some recently and they turned out great.  Happy Holla BBQ Seasoning and brown sugar then  250 indirect till they hit 180.  I would have waited and pulled them at 190 but didn't have time.  Took about 3.5 hours. 

    Happy New Year!!


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    2 Large
    Peachtree Corners, GA
  • MickeyMickey Posts: 18,643
    Wished I could help you. I will be doing BB's Turboed.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I've done them in a CI dutch oven with some sauce, they turned out really good.

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    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

  • lousubcaplousubcap Posts: 16,175
    I generally follow your approach although I will remove from the foil and toss back on the grill for 15 mins or so at the end.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I do them @ 350 indirect for about 70 minutes and they turn out great.  Here is a thread from a while back http://eggheadforum.com/discussion/1157416/country-style-ribs-brined-bakers-first-cook-with-rockwood#latest

    Happy New Year.
    Edina, MN

  • Budgeezer, what internal temp are you cooking to?
  • @drewmack I didn't take an IT. Just pulled them when they felt tender. If I guess it was probably around 185, not fall apart tender but very easy to slice.

    Happy New Year.
    Edina, MN

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