Country Ribs - need advice

Walter

I've cooked quite a few batches of baby-back ribs on the Egg... but haven't tried Country Ribs (no bone). The package lists them as "Beef Shoulder Country Ribs Boneless." Any suggestions for how to best cook these... low'n'slow like the baby-backs, medium temp like a tri-tip, ? How about the seasoning... beef/steak spices or pork (ribs/butt)?[p]TIA,
Walter

Bordello

Walter,
I have not done these but the link will take to a thread about them.[p]Cheers,
New Bob
[ul][li]Link[/ul]

sprinter

Walter,[p]There are a couple of different types of country ribs in my experience, not sure where they come from in the pig but some are more fatty than others. If the ribs you have seem to be on the more fatty side I've had good luck with them cooking like a normal rib, 4-5 hours or more at 225 or so, direct. Wathc them so they dont dry out or get burned on a hot spot in the grate. Those that are more lean I tend to cook like a pork chop and that varries each time I cook them. I try and stick with the fattier ones as the flavor seems to be better, in my opinion. Good luck, country ribs are a favorite around this household, you're in for a treat.[p]Troy

nikkig

sprinter,
You are talking about cooking pork ribs. Walter has beef....that might make a difference in cooking.[p]~nikki

sprinter

nikkig,[p]Thanks Nikkig, completely missed that. I guess the word "BEEF" would have given it away had I taken the time to carefully read the post.[p]That being said, I've not ever seen anything like these, let us know how you decide to cook them and how they come out.[p]Troy