Boneless Country Style Ribs for my wife

BeerMike

My wife brought home 8 lbs of boneless country style ribs and wants me to cook them to perfection for her. Please help satisfy my wife (with the meat, I mean with the pork, well, you know what I mean). I need to know how to cook the ribs. Any ideas would be appreciated.[p]Thanks,[p]BYO Beer, BeerMike[p]

Mike in MN

BeerMike,
Season ahead of time like a Boston Butt (mustard and rub). Get a good load of lump just started, and throw in your favorite chunks/chips (apple, hickory, maple, cherry) add the ribs direct, and raise the temp to about 250. I'd maintain 250, (but not much higher) maybe flipping and moving them around every 1/2 hr to an hour. The longer you can let them go, the more tender they will get. If you could let them go 4+ hours they should turn out nice (5 is better). In the very end, slather on some BBQ sauce or a vinegar/apple juice mop, and you should be good to go. In fact, about halfways through, you could start a mop to keep things interesting.[p]
If you are short of time, bump the temp the last hour or so, but pay attention so they don't burn. [p]These are usually pretty forgiving. You could season with salt and pepper and throw them on a hot grill and just grill em for 20 minutes and they would be just fine. By giving them a little extra attention, they turn out pretty good! [p]Mike in MN

Mike in MN

Mike in MN,
As far as satisfying the wife goes, forget it.[p]Like everything we do..."Sometimes it works, sometimes it doesn't."[p]It's all a learning experience. Keep notes...I just consulted mine on the ribs, and they all pointed to let them go longer....it won't hurt! Remember, (for her sake) longer is better.[p]Mike in MN

dan

BeerMike,[p]While the other recommendation posted suggested 4-5 hours direct at about 250, I'd suggest a shorter time. These are one of my favorites to do on the Egg, and I do about an hour direct at 300, turning every 15-20 minutes. I marinade for 3-4 hours, and apply a rub before putting on the Egg. [p]They are typically pretty lean and don't benefit much from a long cook, and tend to get dried out if you go too long. [p]But that's just my .02 cents on cooking this type of rib...[p]

Mike in MN

Dan.,
The boneless country style ribs I get are full of fat. They seem to take shoulder meat and slice it into chunks about the size of 2 sticks of butter put together. [p]I used to grill them like you noted on the old gasser, and they were always good, a little higher temp, flipping and searing, and stacking in the end with a little water added to the grill for steam.[p]But I let them go lower and slower on the egg.....[p]Yep, always variables to this cooking business! Sometimes it works, sometimes it doesn't![p]Mike in MN