Country Ribs-rescued

[Les Stubby]

Was a beautiful fall day so I thought I'd do a little smoking. Tossed some country ribs on and left them on for a couple of hours. They were up to temp, but tough as a cob. I took them off, foiled them with sauce and apple juice and put in the oven for an hour or so. I thought the cook was going to be a disaster, but was saved by the foil. Pics to follow.

There's that apple sauce again. Thanks for lookin.

Les

 

[Tim Johnson]

Nice!

 

[Chris E]

Good save. It doesn't have to be perfect to be darn good! Taters look great.

 

[Jim Lampe]

Les, they look <span class="ev_code_GREY">fantastic</span>!!!
and it's been AGES since i've had pan-fried tater diamonds

(my ma called um that)
VeryVERY Nice!!

 

[John Ford]

Aluminum foil is a cooks " duct tape"!

 

[Pat Smith]

I like country style "ribs" a lot - I don't know why I don't make them more often.

Here is another treatment that is similar to what you did, only John from Patio Daddio goes a step further and chops the meat in a manner similar to pulled pork.

I like mine as you did yours - in one piece and not quite falling apart, but John's version looks pretty darn good!

Patio Daddio "Cheater" Pulled Pork

Pat