Country Style Ribs

[Napper]

Wanted to do a little pulled pork for the family reunion but could not find a decent looking butt! Not to be outdone I got 15 lbs. of country style ribs and fired up the UDS. Let them rest in an aluminum pan and then "pulled" it.

This is some fine stuff! As good as any butt and has a lot of extra "burnt ends". The part I like!

 

[Meat Burner]

Napper, glad they came out good. A little more detail would be helpful. Times, temps, rubs, baste, foil, etc., you know, things like that. Always, want to know how someone did some good Q. Thanks.

 

[SmokeyBear]

I've been cooking these a good bit recently, but I haven't been pulling them. I've just been cooking to 160 and serving them as I would a pork chop.

What temp are you going to for pulled with them?

 

[LMAJ]

Bill - We need proof - where are the pictures???

 

[Napper]

Was in a hurry so I did not take any photos. Will take some next time!
I cooked to ~ 200 so they had a little "crisp" on the outside and would pull well. The drum puts a good bark on pork!
Dry rubbed. Will add a little sauce coating when I reheat for tomorrow.

Also made a batch of my roasted spiced pecans. @ lbs. of pecans, 1/2 cup of butter, 1 tbs. BBQ rub. In a 250 degree oven for 45 minutes stirring every 10 minutes.
Great!

I am trying a little something special - I ground up 1/4 cup of the spiced pecans and blended into my BBQ sauce. Add a nice "body" to the sauce!