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Cut up Ribs

edited 10:48AM in EggHead Forum
Ordered some country style ribs from the butcher. Steph picked them up this morning and when she got home found already cut-up ribs. I was planning on using JJ's direct method. I'm still a newbie but it seems to me that these will cook a lot faster. Any suggestions on time and temp. Any help would be great.[p] didn't give us much help with the Yanks.


  • Nature BoyNature Boy Posts: 8,523
    Big Cat,
    That is how country style ribs come. They are not actually ribs, but thick slices of pork. Look at what you it the fatty cuts from the shoulder?? Or the lean meat from the loin?? Country ribs come from different places on the hog.[p]If you have the lean version, cook them you would a pork chop. If you have the fatty shoulder pieces, I like to cook those indirect at 300 for a couple of hours, then finish direct to crisp it up a bit (or cook on the sauce).[p]Hope that helps. Not in the mood to talk baseball. My O's are taking a nose dive.[p]NB
    Twitter: @dizzypigbbq
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  • GfwGfw Posts: 1,598
    <p />Big Cat, I cooked at about 325 degrees for about 2.5 to 3 hours. Good Luck.

    [ul][li]Country Ribs[/ul]
  • Gfw,
    Looks great I'll give it a try.
    Thanks for the help both to you and NB[p]Big Cat

  • Gfw,
    One quick question. Is that with firebricks and a drip pan?
    Big Cat[p][p]

  • GfwGfw Posts: 1,598
    Big Cat, I used both frirebricks and a drip pan. They turned out great.

  • Gfw,
    Checked out your web site. Thats really great. I'm sure I'll be hitting that again.

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