country style ribs

[madtown]

My wife picked up some country style ribs.  I haven't cooked any in the OBS.  Typically I have thrown them on the grill for a couple minutes and then baked in an oven bag with some bbq sauce.  They have always turned out good that way.  I was thinking about trying them in the bradley using the typical 3-2-1 method.  I haven't found a lot on CS ribs on the posts.  Any suggestions?  I am also looking for some bean and cornbread recipes if anyone is feeling generous...

[ArnieM]

This is only my opinion.

I'm not a fan of CS ribs.  They're closer to pork chops.  If you wan some smoke in your recipe, you might hit them with an hour of hickory smoke and then proceed with the rest of your recipe.

For beans, http://forum.bradleysmoker.com/index.php?topic=15529.0 I've had rave reviews on these and it's not even my recipe.  Adjust amounts for what you need.

For cornbread, use a basic decent recipe and add corn, fresh or canned, and some diced Jalapenos.  A cast iron pan in the oven is the way to go.

[Habanero Smoker]

For actual country style ribs you can smoke/cook them like baby backs, I don't foil but that is my personal choice. The cut from the rib end is more tender, and has more fat then the other part of the loin where the chops are cut from. If it is from the shoulder end, it is a little tougher but has even more fat.

If it is boneless country style, then that is only center cut loin, cut to look like country style ribs. I treat those like loin or pork chops.

[Tenpoint5]

Some of the boneless CS are also made from the pork butt. I have done CS in the Bradley and used the 321 method and have had great results.

[madtown]

I looked at the package this AM it does say "Pork Shoulder Country Style Ribs."  There is a little bit of bone in the ribs. 

[squirtthecat]

I did some like that back in July. (in my Traeger)

321 will do the trick..    Maybe 411.

[Tenpoint5]

I looked at the package this AM it does say "Pork Shoulder Country Style Ribs."  There is a little bit of bone in the ribs. 

Them would be the pork butt type. 4-1-1 or 3-2-1 will both work just fine. If I remember right there is some of these in the How to make ribs in a Bradley post.

[Uncle Pigfat]

I did some CS ribs for one of my first smokes. I just did them naked and kept an eye on the IT.  They came out beautifully.  I think I only took them to 170* but they were still tender and delicious.  I haven't done them since so I think that may have to change soon...