Country Style Ribs On The Smoker - BBQ Central

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Old 04-17-2005, 08:28 AM   #1
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Welcome Iowacane!

I agree with 101...smoke em up to 200....they are very consistent with butts.

I'm not a good enough griller to fix em on the kettle or gasser...they always come out tough for me.

What kind of smoker are you using?

The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 04-17-2005, 09:27 AM   #2

Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
Caveat: "Country-style" can be a catch-all term. If the 'ribs' are cut from the blade end of the loin or from the blade itself (the butt) great. If they're cut from further down the loin (quite common around here, we get a mix) re-think your finish temp as 200 is too high. Look at the meat color/density and the fat placement and quantity to tell you which you have.
K Kruger is offline   Reply With Quote

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