Skip to main content

I am curious as to why I have never seen any talk of using country style ribs in the CookShack? I notice they are in the stores a lot, but have yet to see them mentioned on here. I figure there must be a reason. What do you say? Yes or no to country style ribs?
( I thought I posted this question last week, but couldn't find it, so- if is is on here somewhere and I overlooked, I apologize.
thanks-
pj
Original Post
Howdy,and sorry if we overlooked the question.Those country style ribs are usually sliced pork butt.I have tried tying them into a 6 or 7 lb.roast and treating them like a butt. My results have been mixed,but not really bad.I have also tried cooking them like spares. They tend to take up a lot of smoke quickly and if I take them much past 170�,mine seem a little dry.You can sauce them lightly for the last few minutes and eat sliced on a plate.Finishing them on your grill or under the broiler gives them a nice touch.Pork butt is so forgiving and the cookshack gives such a wide margin for error that you'll wind up with some pretty good Q.

------------------
Good Q 2 Ya,Tom.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×