spare ribs

Hi gwilber!!

Country style ribs are actually not spare ribs at all. Here is the definition....

Pork Loin, Country-Style Ribs.....
Country Style Ribs are prepared from the blade end of the loin and include no less than three and no more than 6 ribs. Here is that link..

http://www.ribman.com/abtribs.html#riterms

Because of this, you should prepare them as if they were a loin. I cook them over high heat until internal temp reaches 145�. It only takes a short time to accomplish this.

Your resuts I think are indicative of overcooking.....dry and then tough.

Stogie hit it on the head.We rarely see actual countrystyle ribs around here.It is almost always sliced pork butt and if it has lots of fat you can take them up to 155� to 160� and then finish them on a higher heat.They have lots of surface so they take up smoke well and around 140� is about all they will take up anyway.Dennis posted that he did some till they reached 150�and then foiled them at 250� till they reached 200� internal and they made good pulled pork. I haven't tried that,so let us know if it works for you.

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Good Q 2 Ya,Tom.