I went by the meat market on Friday with my son. Amongst other things, we picked up some babybacks along with some country style ribs. My thought was to cook them all together today. Well, after my run this morning, I started searching this forum and found a number of different ideas about cooking country style ribs. After realizing what they were, the consensus pointed to cooking indirect instead of low and slow.
What I ended up doing was fixing three of the cuts with just EVOO and kosher salt and fresh ground pepper throughout the cook. I started with this for all six piece. During the first 30 minutes using some mesquite chips for smoke, I sprayed with apple juice. After 30 minutes, I foiled all of the ribs. After another 30 minutes, I pulled them all out. Half of the ribs were covered with bbq sauce and the other half were sprayed with apple juice and sprinkled with kosher salt and fresh ground pepper.
Here are some pics:
Just out of the wrapper:
After coating with EVOO and kosher salt and fresh ground pepper:
The finished product.....
All in all, it was interesting. I'm going to give this a try again, but I'm going to consider other techniques such as brining, etc. It was a really good meal and I'm glad that I took the time to search the forums to find some good ideas. Thanks to a lot of your for posting your experiences and it helped me decide what to do........