Monday: day two - country ribs

Looking good Jeff, what time should me and Bud be there for dinner?? We'll bring the wine .

 

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.

 

Wow! the ones I get are usually 1-1.5" thick and only bout 8" long. You'd think they'd all be the same.

Well, my last post was just a "blah-blah-blah", similar to most of my others.

good luck, lets see some finished pics!

 

Still looking good Jeff, just as well, me and Bud are running a bit late....lol

 

Looking good Teacup . Country style ribs are my Mom's favorites. She buys a package and puts them up in singles and cooks em one at a time in little tin foil packets Gotta love them old folks (if I'm lucky I'll be one someday)

 

Here Country style ribs are just real meaty ribs about 7 - 8 inched long and sometimes sold cut apart already sometimes not cut apart.

 

Just one word teacup...

AWESOME!

Thanks for sharing

Keep Smokin