Country Ribs

[tralarge]

So I picked up some Country Style Ribs for tomorrow, which aren't "true" CSR ... the local butcher just cuts shoulder into strips... I figured I would prepare them as I would my baby backs, but shred them and make pulled pork sandwiches.... less cook time, more bark... not seeing the downside to this.... are there issues with drying out? I figure if I pull them after 3. Hrs of smoke and foil with apple juice they would be fine... any suggestions or problems anyone faced when doing this?

 

[smokesontuesday]

So I picked up some Country Style Ribs for tomorrow, which aren't "true" CSR ... the local butcher just cuts shoulder into strips... I figured I would prepare them as I would my baby backs, but shred them and make pulled pork sandwiches.... less cook time, more bark... not seeing the downside to this.... are there issues with drying out? I figure if I pull them after 3. Hrs of smoke and foil with apple juice they would be fine... any suggestions or problems anyone faced when doing this?

Cook them to the same temp you do pulled pork and you're fine. They're the same cut, just cut into strips as you said. I don't know what temp you're talking about but three hours probably isn't going to be long enough.

 

[tralarge]

225 3hrs of smoke, 1hr foil, 1hr out of foil

 

[smokesontuesday]

225 3hrs of smoke, 1hr foil, 1hr out of foil

Should be golden then. If you're not to ~205 IT then wrap them back up and let them ride until they get there.