Never tried these before, but for $6 I couldn't pass it up. Can I just do the country style ribs the same as baby backs or do I need to do anything different??
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1498.jpg)
And some baby backs
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1497.jpg)
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1500.jpg)
Looking good. Have you tried cutting the ribs in half to fit them in the rack. I dont see why you cant do the country style the same. Ive never done them in the Bradley. I usually grill'em. Keep them pics coming.
Well now !!! they sure look good, will be lookin for a pile of bones when you are done... :D
Yes I have cut them in half, but I enjoy the looks of a full rack better. ;D
Ok, just moved them from smoker to oven, wrapped in foil with apple juice. Everything looks awesome except 3 of the country styles were charred on the bottom. They were on bottom rack, but I've never had anything charred like this before. Guess I should of rotated the racks ???
If they are "true" country style ribs, they are cut from the end of the loin that is attached to the shoulder. These can be cooked like baby backs. A lot of stores cut pork butts up into strips to sell as country style ribs, these you may have to cook more like spare ribs.
forgot to take pics before serving. They didn't last long. They all turned out perfect
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1505.jpg)
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1506.jpg)
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1507.jpg)