Country Style Ribs...

NoleGirl

I've looked for a recipe for country style ribs, and I can't seem to find one. Actually, I just need to know the temps, and times etc. Thanks in advance. Lisa

Cornfed

NoleGirl,[p]Here's one from GFW's site: http://yyyz.net/bge/GfwsCountryRibs.asp[p]Cornfed

Nature Boy

NoleGirl,
We do a lot of these. Gfw uses a method much like mine. One of the problems with country ribs is that the name seems to mean different things to different meat cutters. Most of the time (at least around here) they are sliced up Boston butts. They are heavily marbled and pretty fatty. This is the type Gfw and I have been using. They do very nicely with a 3-4 hour cook.[p]But sometimes country ribs cut from different parts of the hog, and sometimes are very lean like loin chops. If you have these kind, I would cook them direct, hotter and quicker. You can usually tell which cut you have from a quick inspection.[p]have fun! They are great.
NB

NoleGirl

Nature Boy, The kind I have are pretty lean, and have bones in them. I have my rub on them, and was thinking of adding the mustard rub prior to putting them on. What temp should I use cooking direct? Thanks, Lisa

Nature Boy

NoleGirl,
I have only done the lean once. And I did them much like the fatty ones (didn't know better)... indirect (without a polder), much like I cook the fatty ones, and they were dry and overcooked.[p]I would probably grill them direct at 300 or so, flipping every 10 minutes, until your internal temp as 145-150. Maybe some others can chime in.[p]Keep us posted.
NB

BluesnBBQ

NoleGirl,
I sometime4s use them for kebabs. I cut them into cubes, marinate them overnight, put them on wooden skewers and grill them direct. They make great appertizers.