On 12-Jun-2007, "Bluto" > wrote:

> Nonnymus wrote:
>
>
> > The "country" ribs are about 1-1/2" on a side, so they're thicker than
> > real ribs, but sure not like a whole butt. I think I'll treat them
> > like some really big St. Louis ribs, and start the hood at 210f with
> > apple wood, dropping to a meat setpoint of 175f as a compromise.
> > That'll still break down the collagen, but in 6-7 hours, it shouldn't
> > dry out the meat too much.
> >
> > Thoughts?
>
> Treat 'em as grill fodder rather than smoker fodder. Even when I did smoke
> them, I think 3 hours was the most I ever went. I could be wrong as I'm
> gettin' a little long in the tooth.
>
> I do like them smo-grilled opposite the coals in a Weber Kettle for a couple
> hours. They'll have teeth to them but they will be tender enough to enjoy.
> I eat 'em plain off the grill, but I can see where this one would be a good
> dipper in a sauce.
>
> BlueToe©

My method is neither grilling nor 'Q'ing', but perhaps it will help your
idea generator a little bit. I rub them with my house run and then
roast them on a rack in a 350°F oven until they look done. I cook them
to the "well done" state and they are always good. Preferred food in
this household. (Thank you for reminding me, 'cause I'm currently out
of them). I serve them with one of my versions of BBQ or Chili beans
and usually homefries or oven fried potatoes. The beans provide the
gravy we like with such a plate.

I see no reason you couldn't smoke roast them at say 275° to 325°
and call them 'Q' when they come out of the pit.

--
Brick(Youth is wasted on young people)