Country Ribs?

[ronp]

Hi all. Anybody done them? I'm thinking 2 1/2 - 3 hours?

Thanks.

 

[richtee]

It's a chopped up butt. Difficult to temp gauge 'cause of thinness. Watch for "shrinkage" and if yer foiling do it then. Then back out to firm up a bit. no foil? When the bone is loose from the meat.

KEEP 'EM MOPPED

 

[ronp]

Thanks Ritch. I usually do them on the Weebber

 

[flash]

More like 3 1/2 to 4. I recently did a 2-1.5-.5 and they came out quite good.

 

[ronp]

Thanks, I posted a Qview thread last night. They were done in about 3 hours if I remember correctly. Smoked up to temp, 1/2 hour foil, then onto the Webber for crisping.

They were great!