Dave Smith > wrote:
> On 30/09/2012 6:12 PM, Ed Pawlowski wrote:
>
>>> I should probably go back and get more to fill the freezer while they
>>> are on sale.
>>
>> Whatever you decide, low and slow. I usually put them in the smoker
>> for four or five hours at 250, but the oven will be similar in texture
>> if you do it at low temp.
>>
>
>
> I have not bought country ribs in years. My experience with that cut is
> that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not even worth cooking.

My experience, a lot more meat for the buck. When I'm mixing ribs, often
the country ones are better. I normally grill each, but the country will
take longer.

Greg