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Boneless Country style ribs...

edited November -1 in EggHead Forum
Looking for tips on Country style ribs such as temps and duration of the cooks. I've about perfected baby backs, but I've never tried egging the country style. I would have prefered bone-in, but Publix didn't have any and I didn't feel like running to Costco on a Saturday. Thanks,Todd

Comments

  • hankhank Posts: 84
    Todd,
    Country-style are my favorite, to be honest. I think they have a lot more flavor than baby backs, and seem to absorb more rub and smoke flavor. I do them 3-1-1. While I have found that baby backs can get a little dry over the full 5 hour cook, country-styles hold up really well and stay moister.Just check them when they come out of the foil and judge the last hour accordingly.

    Good luck,
    Hank
  • Cobbegger,
    Honestly those arn't ribs. It is probably a chunk of the loin. Cook them almost as though you would a pork chop. I have smoked them a couple of times and they only turned out good once. I think it is because they are usually very lean and I must have gotten a good fatty batch one time.

  • hankhank Posts: 84
    As Jeffybeer said, boneless country-style ribs aren't ribs in the strictest sense of the word. As I understand it, they are the bits left over from a trimmed rack. So, they ARE from the ribs of the pig, but they are trimmings. Still, I think they are great!
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