I have never had much succes with these babies in the past. However, I tried something new this time, and I was very happy with the results. The country style ribs are not actually ribs but strips of pork butt. Here's what I did:
Slathered each of the strips (about 8) with mustard and plenty of rub, something that was similar to one I saw in Paul Kirk's book, but you could use anything. Got the WSM going at 225 (Minion method, sand only), and put these strips in. After about 3 hours, I wrapped all of them together in a bunch of foil, sort of like one big pork butt. After another 3 hours, I had planned to take them out again and put back on the top rack. However, they all started falling apart when I tried to grab them. These babies were done.
The flavor was fantastic. Think of pork butt with the rub applied so that all the meat got the rub flavor. There wasn't really much of a bark, which is something I want to work on in the future.
Jeff
Slathered each of the strips (about 8) with mustard and plenty of rub, something that was similar to one I saw in Paul Kirk's book, but you could use anything. Got the WSM going at 225 (Minion method, sand only), and put these strips in. After about 3 hours, I wrapped all of them together in a bunch of foil, sort of like one big pork butt. After another 3 hours, I had planned to take them out again and put back on the top rack. However, they all started falling apart when I tried to grab them. These babies were done.
The flavor was fantastic. Think of pork butt with the rub applied so that all the meat got the rub flavor. There wasn't really much of a bark, which is something I want to work on in the future.
Jeff