country style ribs

hey, phin -

we did a few last year using my method for spares and they turned out really well. i even used the method at a local cook-off and the folks seemed to love them. the thing about country-style ribs is that there seems to be a bit of versatility - depending on how they are cut, you can eat them just like you would spares, or you can, if you want, take the meat and shred it like pork shoulder.

i tried copying/pasting the text, but it's having troubles, so here's a link - there's also some Q-view of some spares. the country ribs will look the same, just be a different shape:

http://www.baitshopboyz.com/forum/fo...TID=14959&PN=1

It depends on thickness & whether they're boneless or not.

a 1-1-1 method works pretty well. Gotta keep an eye on the temps, as they WILL dry out.