Country Style pork ribs

[diandtom]

Country style pork ribs are a lot cheaper than babybacks and have a lot more meat on them.They can be really great if cooked correctly. The way I cook them is I parboil them first,adding 1/2 cup of vinegar to tenderize and salt and pepper to the water.I bring them to a boil,then turn down the heat to simmer for 30 to 45 minutes depending on how big the ribs are.The parboiling also gets rid of some of the fat on them,which we can all do without!They can then be finished off on the grill or as hot as it is today they will go in a 350 oven covered with our favorite bbq sauce and cooked until they fall off the bone. Good eats and cheap price!

[diandtom]

Country style pork ribs are a lot cheaper than babybacks and have a lot more meat on them.They can be really great if cooked correctly. The way I cook them is I parboil them first,adding 1/2 cup of vinegar to tenderize and salt and pepper to the water.I bring them to a boil,then turn down the heat to simmer for 30 to 45 minutes depending on how big the ribs are.The parboiling also gets rid of some of the fat on them,which we can all do without!They can then be finished off on the grill or as hot as it is today they will go in a 350 oven covered with our favorite bbq sauce and cooked until they fall off the bone. Good eats and cheap price!

[JC2]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by diandtom:
Country style pork ribs are a lot cheaper than babybacks and have a lot more meat on them.They can be really great if cooked correctly. The way I cook them is I parboil them first,adding 1/2 cup of vinegar to tenderize and salt and pepper to the water.I bring them to a boil,then turn down the heat to simmer for 30 to 45 minutes depending on how big the ribs are.The parboiling also gets rid of some of the fat on them,which we can all do without!They can then be finished off on the grill or as hot as it is today they will go in a 350 oven covered with our favorite bbq sauce and cooked until they fall off the bone. Good eats and cheap price! </div></BLOCKQUOTE>

I knew someone would come to the rescue. I was beginning to waste away.

[diandtom]

Lol I wish you were close enough to come over for supper,the ones I cooked tonight were so big we only ate one a piece,have plenty of left overs!

[JC2]

Oh well!

[Lorna]

We don't parboil our country style ribs. After seasoning them well with dry spices, we grill them over very low heat on our tiny BBQ grill. Sometimes we have to set them up on the shelf rack to keep them from cooking too fast. At the last minute we baste with a little BBQ sauce. We grill chicken the same way... the lower the heat and the longer the meat cooks, the better the meat is. We opt for that "pink" the meat takes on when cooked low & slow.

[BOB E]

My better-half has a method of cooking country ribs that rivals perfection (IMO). They go in the smoker with no pre-treatment what-so-ever. We use a combination of hickory, mesquite, and apple wood (or mulberry or peach wood). The smoker is kept at 190 degrees for aprox 4 hours. We put a water pan just above the fire to keep everything moist.
Then she transfers the ribs to a covered pan & places them in the oven for another 2 to 3 hours @ 200 degrees. They really don't need any sauce when they come out,...the combo of the 3 types of wood will give them an excellent flavor as is.

[diandtom]

There are many ways to cook ribs,people in the eastern part of NC cook them differently than in the central and western parts. We happen to like our ribs with a good sticky,messy bbq sauce and we love our Sweet Baby Rays!

[Frankie]

There is no right way or wrong way,just your way. I smoke mine with a mild rub for several hours then sweet baby rays brushed on then grilled for a few minutes to crust up a little.I like the big pork ribs,but like to trim the tops off and cook them seperate.

[diandtom]

Ummm Frankie,there is a wrong way to cook them-if they are tough-no excuse for ruining good ribs like that!

[Lorna]

If you are really into BBQ, then you gotta go here. It's just south of Perry GA on I75

http://www.bigpigjig.com/

[historyljc]

Lorna,

That sounds like an event worth cranking the ol' diesel up for. I like your method of cooking the country style ribs. Going to have some like that this next week.

[CAUTION GONNA FLY]

Where do you find all this great wood??We have a bbq store in town but i refuse to do any buisness with them..long story..<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lorna:
We don't parboil our country style ribs. After seasoning them well with dry spices, we grill them over very low heat on our tiny BBQ grill. Sometimes we have to set them up on the shelf rack to keep them from cooking too fast. At the last minute we baste with a little BBQ sauce. We grill chicken the same way... the lower the heat and the longer the meat cooks, the better the meat is. We opt for that "pink" the meat takes on when cooked low & slow. </div></BLOCKQUOTE>

[Lorna]

You can buy the specialty woods thru online sources. There are online stores & websites dedicated to the pursuit of the perfect BBQ. We just use a cheapie Wal-Mart LP Gas grill. We usually wear them over 1 year.