Country Style Ribs Challenge

Wardster

I have been talking smack about ribs off the egg. A neighbor handed me a pack of country style ribs and told me to prove it. I have never had much success cooking this type of rib. Any suggestions? Rubs, Sauces, Time, Temp, Indirect????
The pressure is on.....

The Naked Whiz

Wardster,
Of course, there is the approach where you throw the country ribs back in his face, saying "I speeeeet on your country ribs. Your father was a hamster and your mother smells of elderberries!"[p]TNW

Gfw

<p />Wardster, I make them occasionally, but remember... they really aren't ribs. Check out the link for time and temps.

[ul][li]Country Style Ribs[/ul]

BlueSmoke

Wardster,
GFW's got it right: they're actually sliced shoulder. I slather mine in mustard, rub with any good rub, and cook them indirect to an internal temp of 160º. Mighty tasty, even though they aren't ribs.

Huck

Wardster,
I like to over cook them, much more than 160. I KNOW this is cheatin' but I've liked country styles much more when I do a modified 3/1/1 on them. The time in the foil really helps break down any chewy stuff in them to make them melt in your mouth. I do the rub AND a Q sauce. There's some that say, around here, that if your Q is good, you don't need any sauce. I say poop on that! Any good redneck likes his fixins sticky like two day old roadkill! I do back ribs with rub only and with sauce too, I don't know, there's just something about candied ribs that makes them all the more special.

dan

Wardster,[p]I've tried doing them both indirect and direct. I prefered the results with the direct method. I did them 350 degrees for approx. 45 min., flipping them about every 10-15 min. [p]Came out really juicy, a lot like a big pork chop/steak. I did some sauced and some just marinated. Both ways are great. I did marinate overnight in just plain wishbone overnight and I think that helped.[p]Good luck!
Dan.[p]