"Nonnymus" > wrote in message
...
> The local grocery had some interesting looking "country" ribs. I was
> pretty sure what they were, but called the butcher to verify. Smith's
> takes a pork butt and slices it through the bone to create what they term
> "country" ribs. The stuff was $1.49 and I'd guess it was about 85% meat,
> with marbling and what had been cap. I got a couple packs and am going to
> try it like I do regular ribs. It should be fun.
>
> I do a butt with a bacon fat rub, followed by my dry rub and then start
> the hood at 225f with apple wood, dropping to 180f overnight.
Nonnymus I am a firm believer in rubbing any meat with bacon fat, or salt
pork fat before you start out. However I always put on the rub and the salt
before the fat. I think it gets farther into the meat.
Just my thoughts,

Kent