I use this, particularly in the winter
when the outdoor grill is off limits.
It is fantastic. For those of you who
may not know the difference, "country
style ribs" refers to the cut of meat not
the manner of preparation. There are
three types of "ribs". Spare ribs which
come from the belly, baby back which come
from the loin, and country style which
are no actually ribs and are cut from
the blade end of the loin. Country
style ribs have by far and away much more
meat and very little if any bone. And it
is precisely the extra marbling and meat
that allows them to cook so long. If
you tried this and the meat was too dry,
you probably used the wrong cut. If you
are dead certain you used the proper cut,
you might try a simple light to moderate
brining solution for 12-24 hrs. But I've
never had this method let me down.
And don't reserve this for BBQ. Use it
with any sauce you like... cranberry,
marinaded asian, etc...
The important ingredient in this method
is the proper cut of meat.
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