so I got great advice on slowing cooking an 8# shoulder. It came out great. Now i have 7 pounds of pork country ribs.  The are about 6 - 8 inches long and about 1.5-2 inches thick.

How long should I cook em and at what temp? 275 again?  


ps. Does anyone know an arfcom member whose name starts offf BFG (but maybe ends with something I can't remember) and he goes to Clemson? He sent me an IM but it got deleted before I responded.  Can anyone help?

gratuitous BTT

Country ribs are pretty lean so they don't do as well slow cooking as a pork shoulder does.

If you want to slow cook them do it at 250 degrees for a few hours.

That should do it.

Yummy

Pork the other white meat.

Max