Country Style Pork Ribs

Rayddd

Please tell me your favorite way to cook this rib on the BGE. Would like to cook tomorrow - what is your preference - direct- indirect ?
Temps, times etc. would really be appreciated. Internal temp to shoot for ?
Thanks in advance-
Rayddd

Unknown

Rayddd, Just what kind of country style ribs do you have? There are two types and each requires different cooking times and finish temperatures.[p]The true country style ribs come from the loin section and this meat is lighter in color than the economy style ribs which are cut from the shoulder section of the hog.[p]Loin country style ribs are very similar to a pork chop and I cook them as such. They come off the grill a lot sooner than a shoulder cut country style rib.[p]The economy style, IMHO, is somewhat similar to a pork steak only thicker and takes longer to cook.[p]So how do you know when they are done? The best method I have found is to sample one of them and make my decision from there. LOL[p]Beers to you,[p]Juggy D Beerman

Nature Boy

Rayddd,
As my pal Juggy sez, you never really know what will be labelled "country ribs", and there are BIG differences in how you cook them. Take a look at them. If they look lean like chops, with large solid areas of meat, then you probably have the loin end. These have much less fat and connective tissue and do well over a medium (300-350) direct fire (or hotter if you like)...cooking until crusted, and 145 internal temp. A relatively quick cook will do you fine with those. Pretty much like a thick chop.[p]If what you have looks very fatty, with connective tissue inbetween, then you have what Juggy calls the "economy" cut. The meat is much like boston butt, and needs time to break down. Cook these much like you would spare ribs. Either a real slow (225) direct cook, or a 275-300 indirect cook until the meat is tender....3-4 hours prolly. They have their own little plateau in the 160 range, and I pull them just after it makes it through the plateau.[p]Hope that helps. All in all, it is pork. Which is a good thing.[p]Beers
NB

BluesnBBQ

I like to cut the boneless ones into cubes, marinate them and make kabobs out of them.