Re: Country Style RibsI just made some the other day I thought turned out good.
I used yellow mustard and rub, then I put them on a very hot grill and kept turning them every few minutes so they didn't catch on fire. I grilled them maybe 10-15 minutes. All I was doing was bringing the internal temp to 160.
Then I took them all and put them in a foil roaster pan. I poured in some apple juice, foiled the top of the pan tightly, then I put them in a big toaster oven we have on 'warm' for 2 hours or so.
I thought they turned out excellent.
The apple juice really tendered them up and they had a great flavor.
I did this because I had rack ribs on the smoker and wanted to give them my full attention. Had guests coming over and the country style were basically in the freezer and I made them to make sure we had enough food.
But like I said they were good.
Guess that might be tough for 60 pounds but just thought I would throw that out there.
I did use the 321 method before, and they turned out good, but I thought the country style ended up a little too soft and porky for 321 for my taste anyway. I liked the grill method better.