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I never heard of Country Style Ribs before and I had a hankerin for some ribs and saw these right beside them.
Wrapped up some soaked mesqueet (sp) wood in heavy duty tinfol and put them on the rocks and the ribs (with a little dry rub) on the top rack of the broil mate to cook at 220F.
Smoked liked crazy and for the last 15 mins put Cattlemans BBQ sauce on them. Man they where good, think im hooked!
BrianH, down in Taos there is a food vendor that does just that during the season. If you ever get a chance to drive over, the wagon is on Paseo Norte in a large parking lot near an equally good restaurant (which also serves mesquite and non-mesquite BBQ).
One of the few eats I miss now that I've left NM.
Quote:
Originally Posted by BrianH
I never heard of Country Style Ribs before and I had a hankerin for some ribs and saw these right beside them.
Wrapped up some soaked mesqueet (sp) wood in heavy duty tinfol and put them on the rocks and the ribs (with a little dry rub) on the top rack of the broil mate to cook at 220F.
Smoked liked crazy and for the last 15 mins put Cattlemans BBQ sauce on them. Man they where good, think im hooked!
Brian i've had them before too, Country Style Ribs are not ribs at all but infact a marketing gimmick that was first introduced by "and I might be wrong" Piggly Wiggly, it is a boston butt cut into thick steaks and then split again. All of the southern grocery chains have followed and now have no problem selling something that was once just bonned out and made into sausage.
Me too Martinez, me too. The local store stopped stocking them, and since they are the only ones I like to use, they just HAD to get em back hehe. Their honey one is the best honey sauce ive tasted.
Ill give that a try ontheroad. Im only a slight trip away but have never had a chance to visit that area.
Actually, you will get 2 different styles of "country ribs" to your liking...the one is from the "Boston Butt" (Pork Schoulder), the other one is from the Rib end of the Pork Loin, (some places will cut the center Loin into Country Style Ribs as well).
I would stick with the Boston Butt version....a bit fattier...but juicy, tender...and tons of flavor!
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