Country style ribs

Dfrost

Doing a smoke today just wondering what you guys normally do for these. I have them in the fridge with but rub on them looking to put them on around 1 for a 5 hour smoke until 6 when then party starts.

gdenby

Country ribs, so-called, are slices out of the pork butt. I rarely foil ribs anymore, but find that country ribs tend to be either tough, or dry, without foiling. I wait until they reach around 160, then foil w.juice, until the therm thru the foil reads 185. Then out to crisp, and sauce.

The Cen-Tex Smoker

I would even go higher - like to 200. As G said above, this is pork shoulder so cook it as such. They are great when you do them right but it's a shame they call them ribs. Couldn't be further from the truth.