I bought some really good looking Beef Country Style Ribs today from my meat market, and having never done them before, thought I should inquire about them.[p] Any clues or tips on seasoning, temp and egg set up would be appreciated. I assume you low and slow them, being shoulder meat and all, but he particulars of which I haven't a clue.
Something like 240º~260º for 6 hours or so? Just guessing.[p]Thanks for any help.