Country style ribs

[mhiykmeel63]

Hey guys, I'm wanting to try country style ribs in the smoker but not sure if they'll turn out. Im going to use my basic rib rub, but what temp and how long? Also what is the 3-2-1 method? Thanx in advance

[TedEbear]

I did 6 slabs of baby backs yesterday.  I used 3 hours worth of smoke pucks and left the chamber temp at 225*F the entire time. 

3-2-1:

3 hours bare on the rack, exposed to the smoke
2 hours sealed in foil with 1/2 - 1 cup of apple juice to tenderize
1 hour back on the rack out of the foil to firm up the meat

The 3-2-1 is more for the larger spare ribs or if your smoker is stuffed full.  Baby backs are a bit smaller and unless your smoker is full many cooks use a slightly faster cooking time such as 2-2-1.

[Ka Honu]

Don't have time for much of a post (on hotel Wi-Fi in Barcelona) but country-style ribs are not really ribs and cook a bit differently - more like pork chops. I'm sure someone will have more complete comments here pretty soon.

[mhiykmeel63]

Thanx for the info Ted, I really appreciate it

[GusRobin]

when I cook country ribs i basically treat them as spar ribs and do a 3-2-1. SOmetimes the last 1 becomes a 2.

[Tenpoint5]

When I did the How to do ribs thread I had some country style that went through the same process as the spare ribs in the 3,2,1.

http://forum.bradleysmoker.com/index.php?topic=10182.0

[Ka Honu]

...country-style ribs are not really ribs and cook a bit differently - more like pork chops.

... or not.

[mhiykmeel63]

Thanx for the info guys....cant wait to try them this weekend