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country style pork ribs
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newegg
Posts: 78
Direct or indirect?
Comments
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Funny you bring that up. I was just searching the forum for recipes, took some out of the freezer for tonight. Think I am going inderect at around 250 dome for about 4 - 5 hours. Lots of good recipes both direct and indirect if you do a search. Dizzy Pig also has a good recipe for direct grilling.
http://www.dizzypigbbq.com/recipesCountryRibs.html -
I like them indirect at 250 dome. Butcher will sometimes custom cut 2" ones which I'll do 3-1-1 method. Love me some country ribs.
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I do mine raised direct, 250deg.
Country Ribs makes Excellent BBQ and are a very good value. -
I like mine direct and 250° but they have to be shoulder cut, if they are loin cut there is little fat and should be cooked hotter or they'll dry out. Dizzy dust or a marinate works well.
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Cooked some last week with John Henry Sugar Maple Rub. Smoked with Sugar Maple wood. Man, were they good . My wife even liked them,she normally won't eat CR's.
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