Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Country style ribs aren't a 3-2-1, they will be tough........maybe. Country ribs are just boston but cut up. For tender, fall off bone, ribs you will need to take them to 190+. I've done them many times, although I suck at ribs, they are much different that spares and babys. foil at 160 or so, give or take, to speed up the cooking process.
I may be all wet, but I have read that country ribs are bone in boston butt. When I do them I take them up to 205*, let rest and serve. I guess I take them out of foil at about the same temp, or 200, and put some bbq sauce on them..........wait for the sauce to set, then take off.
good luck Cup, they do look thinner than the ones I usually see at groc store.
doin good by make'n the missus happy, can't go wrong no matter what ya cook.
if you notice the plate in the pic..well its a regular dinner plate...
where i get my ribs is in the ghetto in flint michigan... they have great cuts of meat for cheap... those three "ribs" are about 3 pounds
here in michigan if you go to meijer at about 7am you cut the reduced meat for cheap... i found that out the other day when the missus needed some ahem hair dye..lol
i got a 4.02 lb bottom roast for $3.87.... 6lbs country ribs for under $5.... 6 lb turkey breast for under $6
the final result... fall apart, yummy goodness... taste wise these are the best i have done so far...
did something different this time..i usually smoke with apple chips... i got a deal on some hickory so i mixed the chips 3 parts apple one part hickory... very nice smoke flavor
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.