Not enough love for country style ribs!

[learning pellets]

want to try these & have some questions
-whats the internal temp for "almost pull tender"?
-whats your cooker temp and approx average time?

[Mosca]

We get then as the sliced butt, but also as the rib end, like a chop. In the plated photo, that's the rib end cut.

[Mosca]

When searching for info, I found countrstyleribs.org, which, if you go and look around, is FANTASTIC. Site owner David Somerville is as fanatic about country style ribs as anyone here is about anything! A visit is highly recommended!

[Jon Solberg]

There awesome. John you need to get out more bro.

[Jerod Broussard]

Here too. I got my first look at Staph. aureus. with a set once. Can someone say, "FOMITE!!"

[_John_]

Only tried them once, around here it is just a sliced pork butt.

[Jerod Broussard]

I looooooooooove country style ribs. I dry brine, light coating of Memphis Dust, smoke with cherry until almost pull tender, put on some BBQ sauce, get 'em done.

Love them things!!!

[Mosca]

I know, I know, it's really not a rib but some sort of bastard chop thing. Still, who can resist all that meaty pork!

I'm not free to cook until Tuesday due to working right now, and tomorrow, and then I'm getting taken to dinner Sunday, and my next day off is, well, Tuesday. But here's how I do them:

I rub them, I grill them, then I put them all in a pot full of bbq sauce and simmer them until they are tender as all hell.

Pretty simple, and they always come out really good. Alternately, they do well as the meat in pork & sauerkraut, and pork & cabbage. Country style ribs for teh win!