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country style bone-in ribs help

maddaug
maddaug Posts: 56
edited November -1 in EggHead Forum
Cooking 8lbs ribs. Need suggestions. Was thinking indirect for about 3 hours at 250 them increase to temp to 325 for last hour.We still have plenty of time for your better ideas. Thanks

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Comments

  • Marvin
    Marvin Posts: 515
    maddaug,
    If they are truly country ribs, they are lean with very little fat. We would cook those at about 400, 5-7 min per side; glaze at the end or use a dipping sauce. Country ribs are not made for lo-n-slo. Enjoy!
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  • maddaug
    maddaug Posts: 56
    Marvin,
    These have ample fat around and thru the meat. I know the kind you are talking about. That was what I thought I was buying from the look of the package.
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  • Unknown
    Unknown
    maddaug,[p]Sounds like you have "country-style ribs" that are cut from the butt, which are very different from those that are cut from the loin (those that Marvin refers to).[p]If that's the case, you are on the right track in cooking them much longer, as you would spare ribs. I maintain a temperature of 225-235 for 5 to 6 hours and they are delicious![p]By the way, these are excellent candidates for Char Siu marinade, which is the bright red marinade you find on pork in Chinese restaurants.[p]Lee

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