country style ribs

Discussion in 'Pork' started by phinfan, Apr 17, 2009.

  1. phinfan

    phinfan Smoke Blower

    First time trying country style ribs. Looking for a good recipe, directions, or suggestions. This is one of the only things I haven't tried.
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    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:
  3. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    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.

Share This Page