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Country Style Ribs

edited 12:08PM in EggHead Forum
Does anyone have a receipe for Country Style Ribs? I have killed them my last 2 attempts....
Thanks.

Comments

  • Nature BoyNature Boy Posts: 8,522
    Pork Novice,
    It really depends what section of the shoulder it is from. The ones cut from further back have lean loin meat in them and are best cooked like chops to 145-150 internal. The fatty ones, often cut from the boston butt, need a longer cook to break doen some connective tissue. 250 direct or 300 indirect (approx) until they are tender....3-4 hours...I think 180 internal is good.[p]How did you do them last time? Were they lean or fatty??[p]Sure would be nice if they labelled the different cuts uniquely....sometimes our grocer will label the fatty ones "country ribs from Boston butt"...but usually you just need to give them a close look.[p]Have fun!
    Chris

    DizzyPigBBQ.com
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  • GfwGfw Posts: 1,598
    08_13_0017_55_04_small.jpg
    <p />Pork Novice, check out the link - The first time (and most other times) I followed NB's instructions. From my site...[p]"I followed Nature Boy’s (325 for 2.5-3 hours) suggestion of starting indirect and finishing direct. I did the ribs at a temperature of about 325 for 3 hours – results...

    Great ribs. I’m starting to wonder why I like baby backs – the outside was crunchy and the inside was nice and tender – lots of meat. If I make a change on the next batch of country ribs, it will be to cut about 15 to 20 minutes off of the total cooking time – Nature Boy was right on track."[p]Life is GOOD :~}
    [p]

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