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Country Style Ribs Challenge

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Wardster
Wardster Posts: 1,006
edited November -1 in EggHead Forum
I have been talking smack about ribs off the egg. A neighbor handed me a pack of country style ribs and told me to prove it. I have never had much success cooking this type of rib. Any suggestions? Rubs, Sauces, Time, Temp, Indirect????
The pressure is on.....
Apollo Beach, FL
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Wardster,
    Of course, there is the approach where you throw the country ribs back in his face, saying "I speeeeet on your country ribs. Your father was a hamster and your mother smells of elderberries!"[p]TNW
    The Naked Whiz
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  • Gfw
    Gfw Posts: 1,598
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    08_13_0017_50_05_small.jpg
    <p />Wardster, I make them occasionally, but remember... they really aren't ribs. Check out the link for time and temps.

    [ul][li]Country Style Ribs[/ul]
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Wardster,
    GFW's got it right: they're actually sliced shoulder. I slather mine in mustard, rub with any good rub, and cook them indirect to an internal temp of 160º. Mighty tasty, even though they aren't ribs.
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  • Huck
    Huck Posts: 110
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    Wardster,
    I like to over cook them, much more than 160. I KNOW this is cheatin' but I've liked country styles much more when I do a modified 3/1/1 on them. The time in the foil really helps break down any chewy stuff in them to make them melt in your mouth. I do the rub AND a Q sauce. There's some that say, around here, that if your Q is good, you don't need any sauce. I say poop on that! Any good redneck likes his fixins sticky like two day old roadkill! I do back ribs with rub only and with sauce too, I don't know, there's just something about candied ribs that makes them all the more special.
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  • dan
    dan Posts: 57
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    Wardster,[p]I've tried doing them both indirect and direct. I prefered the results with the direct method. I did them 350 degrees for approx. 45 min., flipping them about every 10-15 min. [p]Came out really juicy, a lot like a big pork chop/steak. I did some sauced and some just marinated. Both ways are great. I did marinate overnight in just plain wishbone overnight and I think that helped.[p]Good luck!
    Dan.[p]
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