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revkab
03-13-2015, 09:54 PM
Been years since I cooked up a batch of these, so I thought I'd give them a try tomorrow. I find myself in a bit of a dilemma - should I do them h N f, or low and slow? Your opinions, please.

c farmer
03-13-2015, 09:58 PM
275 and they take more than a hour.

I need to do more, its been awhile.

pjtexas1
03-14-2015, 12:05 AM
I cook at 325 but it still takes over an hour but that's in the mini with the grate totally packed.

jbounds286
03-14-2015, 01:54 AM
just cook at 700 and see what happens

BigBobBQ
03-14-2015, 02:36 AM
I like grilling them on my kettle on high heat and get that flame kissed char on the edges.

IamMadMan
03-14-2015, 06:23 AM
I cook at 300 - 350, but they still take over an hour.

NBBD
03-14-2015, 07:39 AM
I didn't vote, I've never cooked them...
which country style are most people cooking. Loin or shoulder...

Gary Tomato
03-14-2015, 10:02 AM
Check this out; http://www.bbq-brethren.com/forum/showthread.php?t=206083 you'll love it!

bbqbull
03-14-2015, 10:05 AM
We enjoy them very much here.
I cook them at 250 for about 3 hours. Until fork tender.
They are great with 2 coats of your favorite bbq sauce the last hour of smoking.

Ron_L
03-14-2015, 10:52 AM
I guess I'll have to give these another try. I smoked some a long time ago and they were tender but they just didn't blow us away. I prefer to braise them or cook them in the crock pot :shock: with sour kraut.

Bludawg
03-14-2015, 02:09 PM
Ribs must have Bones to be ribs

oldbill
03-14-2015, 03:29 PM
I usually make sweet and sour country ribs on my Weber, I give them a good sear on both sides, coat them with sauce and then finish them in indirect heat until they hit 140 and then pull em'.:-D

oldbill
03-14-2015, 03:32 PM
Ribs must have Bones to be ribsYeah, I believe that country ribs are from a pork butt that's been run through a band saw if I'm not mistaken.:-D

NBBD
03-14-2015, 03:35 PM
Ribs must have Bones to be ribs

agreed.... But credit to the first butcher to merchandise and name the cut to increase the marketability!

sam3
03-14-2015, 04:28 PM
Yeah, I believe that country ribs are from a pork butt that's been run through a band saw if I'm not mistaken.:-D

Butt Chops!

I'm with bbqbull, I like to cook them with lower heat (250ish) until fork tender.

revkab
03-14-2015, 07:08 PM
After a coupla hours on the Butt Ugly Drum Smoker, I got a batch of Country-style ribs. With some smoke left, I also decided to whip up a bunch of ABTs. Dinner cain't come soon enough!

Update:
Finally done. Dinner is in the process of being demolished. Delish!

:clap2:

pjtexas1
03-14-2015, 11:44 PM
Everything looks good. I will have to pick some up tomorrow.

landarc
03-15-2015, 01:01 AM
I do both, even on the same cook. Smoke for a couple hours, then hit em hotter, sauce and get a little char.

Enrico Brandizzi
03-15-2015, 06:03 AM
That plate looks awesome. Complimenti.

dadsr4
03-15-2015, 12:08 PM
For those cut from the loin, I grill over direct heat and sauce, but I usually put them in a crockpot with sauerkraut, onions, and unsweetened apple sauce. Those cut from the shoulder I cook at 250 deg for at least 4 hours.