If you check out...
http://www.youtube.com/watch?v=rt_yLN57E8Y
The Pit boys show you how to "BBQ" Country Style Pork Ribs.

I call it "How to cook Country Style Pork Ribs in an out door oven
with no smoke....hell this is just braising" Q.

I will be doing this very same cut but with the bone in, in my case.
Always bone on!

I will trim excess fat, dry rub, and smoke at 225F till the meat pulls
away from the bone. Mesq. or pecan is the wood I will use. Perhaps a
mix of both.

Sauce on the side for those who want it.

Pics to "food" if there is enough interest.

Cheers!

Gene

"Omelet" > wrote in message
news
> In article >,
> Gene > wrote:
>
>> If you check out...
>> http://www.youtube.com/watch?v=rt_yLN57E8Y
>> The Pit boys show you how to "BBQ" Country Style Pork Ribs.
>>
>> I call it "How to cook Country Style Pork Ribs in an out door oven
>> with no smoke....hell this is just braising" Q.
>>
>> I will be doing this very same cut but with the bone in, in my case.
>> Always bone on!
>>
>> I will trim excess fat, dry rub, and smoke at 225F till the meat pulls
>> away from the bone. Mesq. or pecan is the wood I will use. Perhaps a
>> mix of both.
>>
>> Sauce on the side for those who want it.
>>
>> Pics to "food" if there is enough interest.
>>
>> Cheers!
>>
>> Gene
>
> Bad format. After 5 solid minutes trying to download/play it, I gave up.
> ;-)
>
> And I'm on a cable modem...
> --
> Peace! Om
>
>
I get it fine. I think we're both on comcast. You might try barbecueweb.com.
Whatever, it's so far away from BBQ you only want to watch it to laugh.

Kent

On 9-Oct-2010, Omelet > wrote:

> In article >,
> Gene > wrote:
>
> > If you check out...
> > http://www.youtube.com/watch?v=rt_yLN57E8Y
> > The Pit boys show you how to "BBQ" Country Style Pork Ribs.
> >
> > I call it "How to cook Country Style Pork Ribs in an out door oven
> > with no smoke....hell this is just braising" Q.
> >
> > I will be doing this very same cut but with the bone in, in my case.
> > Always bone on!
> >
> > I will trim excess fat, dry rub, and smoke at 225F till the meat pulls
> > away from the bone. Mesq. or pecan is the wood I will use. Perhaps a
> > mix of both.
> >
> > Sauce on the side for those who want it.
> >
> > Pics to "food" if there is enough interest.
> >
> > Cheers!
> >
> > Gene
>
> Bad format. After 5 solid minutes trying to download/play it, I gave up.
> ;-)
>
> And I'm on a cable modem...
> --
> Peace! Om

You didn't miss anything. He just braised a couple pounds of country
ribs in three bottles of BBQ sauce, then finished them on a grill to set
the sauce. It's probably good as in crockpot ribs, but it isn't BBQ. He
did cook them in a Weber kettle though albeit in a foil covered pan.
Maybe he gets points for that. It was outdoors too. That should count
for something.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

Gene wrote:
> If you check out...
> http://www.youtube.com/watch?v=rt_yLN57E8Y
> The Pit boys show you how to "BBQ" Country Style Pork Ribs.
>
> I call it "How to cook Country Style Pork Ribs in an out door oven
> with no smoke....hell this is just braising" Q.
>
> I will be doing this very same cut but with the bone in, in my case.
> Always bone on!
>
> I will trim excess fat, dry rub, and smoke at 225F till the meat pulls
> away from the bone. Mesq. or pecan is the wood I will use. Perhaps a
> mix of both.
>
> Sauce on the side for those who want it.
>
> Pics to "food" if there is enough interest.


Not much interest here, as I just bleached my eyes after watching the link.

TFM®