Bubbabob wrote:
> Monsur Fromage du Pollet > wrote:
>
> > Melba's Jammin' > wrote in
> > :
> >
> >> Note that the recipe is for country ribs, not spare ribs. And in
> >> the last couple years, I've been woefully disappointed when making
> >> this with boneless country ribs. The meat has been dry and
stringy,
> >> not what I remember.
> >>
> >
> > Worked well with the spare ribs all 4 times I tried it. Perhaps
your
> > sealing was poor?
> >
>
> A spare rib is a rib. A country rib is just a chunk of shoulder, full
of
> gristle and fat.

Maybe that's what they pawn off in your hillybilly burg... actually
you're full of doodoo, you haven't a clue which end of a pig squeals or
which end shits. The country ribs I buy are cut from the *loin*, and
as far as I'm concerned are the best part of the pig, the perfect mix
of lean to fat and NO gristle whatsoever, make far better Q than
spareribs. I stock up on country ribs for summer grilling, I rarely
bother with spareribs, nothing much to eat on those... four country
ribs and I'm packed, I can eat an entire rack of ribs and then search
for the main course.

These are country ribs:
http://www.tyson.com/Product/ViewProduct.aspx?id=261

Sheldon