Country Style Ribs

Bill,

I am sure I am not telling you anything new, but the obvious difference is that country style ribs are not ribs at all. They are cut from the butt section of the shoulder. So from the start, they are totally different types of meat.

Since I cook ribs for my team, I never use country style ribs as they are not allowed for comps. I have cooked them at home a few times but prefer to just cook spares so as I can practice for comps.

This probably does not help much but I thought I would throw my two cents in.

Smokenque,

There was a post awhile back where someone took country style ribs rubbed them down then tied them together with butchers twine and cooked them like a butt, which is basicly what they are. Said they were pretty good with the rub all through out the meat.

RibDog is correct, country style ribs are sliced butt. My experience has been that if cooked like actual "ribs" they tend to dry out quickly, even in a moist smoker like the CS.

You can try them tied together as suggested above but for me I would rather cook real ribs or a butt. Just my opinion.

quote:

e sliced butt. My experience has been that if cooked like a

Thanks guys.. I knew they were cut from the butt.. but.. I wanted to know what the flavor, cooking times, etc would be.. part of that has been answered.

I'm cooking for ~25 guys from my church for a coming weekend long get together. I know what to expect from ribs.. but had no idea about the CS "ribs".