Kent wrote:
> "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,

I'll do that, next time. It makes good sense. I've always done it the
other way, but am open to any suggestions.

Thanks to all for the comments. From what I hear, you seem to cook them
like a butt, but flavor them up like ribs. I'll report back- win or
loose- about the outcome. Right now, they're marinating and Mrs. Nonny
has declared tomorrow to be a steak day. I'll be doing the cooking of
the "country ribs" on Thursday. Thanks, again.

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.