These are very popular around here and very reasonably priced
and havent found many references as to temps, cooking times etc.
Any help apreciated. Smoking in Seattle
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I prefer to give them a light sprinkling of rub, your choice, and grill them over indirect heat using charcoal (briquettes or hardwood cowboy chunks). Give them a quick sear over the coals and them set them over a water pan with the lid down. Turn them after 15 minutes. Feel free to add a chunk or two of Hickory, Cherry or Apple wood.
Test for doneness with a toothpick. You can also baste them with sauce the last 5-10 minutes or so. Think of a thick pork chop.
Test for doneness with a toothpick. You can also baste them with sauce the last 5-10 minutes or so. Think of a thick pork chop.
Lot of good info here in the forum, I don't do them anymore, but here's a search for you on "country boneless ribs"
http://forum.cookshack.com/eve...s=COUNTRY+STYLE+RIBS
http://forum.cookshack.com/eve...s=COUNTRY+STYLE+RIBS
Thanx Tom , found what I needed. Felipe