﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Pics,Country Style Ribs, we usually only do Baby Backs, running a special</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (Davwud)</title><description>  Those are gorgeous. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  DT &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=610785</link><pubDate>Mon, 06 Sep 2010 14:14:04 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (chefbuba)</title><description>  Around here, the markets sell ﻿shoulder cut into strips,&amp;nbsp;﻿bone in or boneless as "country style ribs".... &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=610767</link><pubDate>Mon, 06 Sep 2010 12:12:27 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (Mosca)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;bill voss&lt;/i&gt;&lt;br&gt;   &lt;br&gt;   &lt;br&gt;  bb's or spares-yes.    &lt;br&gt;  these pseudo ribs-no!   &lt;br&gt;  &lt;img src="http://www.mnpork.com/consumers/images/countryStyleRibs1.jpg"&gt;  &lt;br&gt;  &lt;/blockquote&gt;   &lt;br&gt;   &lt;br&gt;  Hey; those might not be ribs, but they are definitely pork, and as such deserve respect. Grill them, then simmer them in bbq sauce until they are tender. They are fantastic.  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  Tom, you could probably make a pretty damn good new menu item out of those.  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  Regarding the bigger racks, I say love them for their stronger flavor. Serve me either, the big racks or the baby backs. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609905</link><pubDate>Wed, 01 Sep 2010 22:53:01 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (PapaJoe8)</title><description>  Chewer, I could eat a slab! &lt;br&gt;  &amp;nbsp; &lt;br&gt;  Bill, at 99c a lb. those CS cut up pork roast things work fine. We just season and put em under tha broiler. I also make Green Chili Stew out of em sometimes. &lt;br&gt;  Joe &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609841</link><pubDate>Wed, 01 Sep 2010 18:41:19 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (wheregreggeats.com)</title><description>  Superb looking ribs. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609835</link><pubDate>Wed, 01 Sep 2010 18:20:59 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (1bbqboy)</title><description>  bb's or spares-yes.  &lt;br&gt;  these pseudo ribs-no! &lt;br&gt;  &lt;img src="http://www.mnpork.com/consumers/images/countryStyleRibs1.jpg"&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609828</link><pubDate>Wed, 01 Sep 2010 18:06:38 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (chewingthefat)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;bill voss&lt;/i&gt;&lt;br&gt;  &lt;br&gt;  &lt;br&gt; what they call country ribs out here are those boneless things that are like a cut up roast.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt;  &lt;br&gt; Just goes to show you that when all you ever smoke, as in my case, are baby backs, it's easy to confuse the terminology. IE., It's not very important, as long as they taste great. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609824</link><pubDate>Wed, 01 Sep 2010 17:54:43 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (1bbqboy)</title><description>  what they call country ribs out here are those boneless things that are like a cut up roast. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609822</link><pubDate>Wed, 01 Sep 2010 17:48:24 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (chewingthefat)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;bill voss&lt;/i&gt;&lt;br&gt;  &lt;br&gt;  &lt;br&gt; yes, but I would call those spare ribs, not country style.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt;  &lt;br&gt; They are one and the same, at least around here, I agree however they are usually referred to as Spare Ribs. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609817</link><pubDate>Wed, 01 Sep 2010 17:40:21 GMT</pubDate></item><item><title>Re: Pics,Country Style Ribs, we usually only do Baby Backs, running a special (1bbqboy)</title><description>  yes, but I would call those spare ribs, not country style. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609815</link><pubDate>Wed, 01 Sep 2010 17:31:34 GMT</pubDate></item><item><title> Pics,Country Style Ribs, we usually only do Baby Backs, running a special (chewingthefat)</title><description>  &lt;img src="http://i857.photobucket.com/albums/ab138/Tom_Caulfield/DSC04640.jpg"&gt; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &lt;img src="http://i857.photobucket.com/albums/ab138/Tom_Caulfield/DSC04638.jpg"&gt; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  How do they look? Good enough to eat?? &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=609812</link><pubDate>Wed, 01 Sep 2010 17:25:55 GMT</pubDate></item></channel></rss>