Just got a pig from the local farmer and can't wait to try ribs in the bradley!
Just a couple of questions: #1. Spare ribs or country ribs (I got both)
#2. I think they may have already separated the ribs? Was just wondering if I still treat them like a rack or need to take some
precautions?
Thanks for any help!!
Quote from: DOUG3D on February 12, 2010, 04:23:25 AM
Just got a pig from the local farmer and can't wait to try ribs in the bradley!
Just a couple of questions: #1. Spare ribs or country ribs (I got both)
#2. I think they may have already separated the ribs? Was just wondering if I still treat them like a rack or need to take some
precautions?
The spare ribs will have more surface area since they are already cut up. They will probably be done a little sooner and may get dry easier.
Country ribs are actually a pork shoulder sliced. I have only done these once and was not thrilled with the way they turned out.
I have not tried country ribs yet... I usually save those for my red sauce and chili. The are a lot of post in the meat recipe section. is one I found that may help you out.
http://forum.bradleysmoker.com/index.php?topic=13272.0
Good Luck!
Country ribs are good but, as FLBR pointed out, they're not really ribs in the BBQ sense. Treat them like small thick pork chops and you'll do fine.