Country and spares @ the same time???

MickeyT

Mornin all,[p]I plan on doing country style ribs and spares today for a 6:00 dinner.[p]My initial thinking is that I won't be able to do these on the same egg. Is that a correct assumption?[p]I am fortunate enough to have a large and medium egg. Should I do a 2 egg cook?[p]I want to do direct, as last time I did the 3/1.5/1 cook.[p]Will there be a time difference between the 2 cooks?[p]Any suggestions on the country style ribs?[p]
Thanks a bunch.[p]Mick

Nature Boy

MickeyT.,
What kind of country ribs do you have? The lean kind or the fatty ones cut from the butt??
Country ribs are sold many ways. The lean kind are best cooked at higher temps, direct, to 145-150 internal. The fatty butt kind would probably do very well alongside your ribs. I like to finish them direct to crust em up a bit.
cheers, and have fun.
NB

MickeyT

Nature Boy,[p]Them's the fatty kond <(((((:>[p]Mick

Nature Boy

MickeyT.,
have a blast. They should be excellent.
When they are fork tender, brush them with sauce (if you want) and finish direct until crusted.
Enjoy
NB