Country Style Ribs - Slight Fail

Zarcon

So I cooked some country style ribs yesterday and bout messed them all up.

Cooked indirect for about 2 hours at almost 300.. Not a smart move. I cook St.Louis style ribs for 4 1/2 hours at 250-275 and they are great..

Lesson learned.

dldawes1

I'm taking that the ribs were not tender???  That doesn't sound like enough cook time to me.

Not sure how much diff babybacks are from country style as far as cooking, but I cook babybacks at 280 indirect for 5-1/2 hrs. I'm saying this without access to my cook log....just on memory. 

No foil, saucing, spritzing, just cooking !!

Zarcon

There were a bit dried out.. As if I cooked them too long. Not sure if it makes a difference when the ribs are separated vs. being in a 'rack'.

SmokeyPitt

Most likely you hit the dry zone where the moisture had been cooked out but the fat and collagen had not yet broken down.  I think most peeps treat country ribs like big ribs and cook them for a long time.  Basically either cook them to about 145 IT and eat em like a pork chop, or cook them close to 200 so they eat like a big rib.