http://www.food-fire.com/index.php/2010/01/07/country-style-ribs-2/ The carnivorous ramblings of a gluten-free grillmeister Tue, 07 Feb 2012 22:33:26 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.food-fire.com/index.php/2010/01/07/country-style-ribs-2/#comment-227 Dave Tue, 12 Jan 2010 20:48:39 +0000 http://www.food-fire.com/?p=985#comment-227 I have a Big Green Egg ceramic cooker, which uses lump charcoal. For additional smoke and flavor, I use un-soaked chunks of wood added directly to the fire. My favorite wood lately has been guava - lots of great, mild smoke. I have a Big Green Egg ceramic cooker, which uses lump charcoal. For additional smoke and flavor, I use un-soaked chunks of wood added directly to the fire. My favorite wood lately has been guava – lots of great, mild smoke.

]]> http://www.food-fire.com/index.php/2010/01/07/country-style-ribs-2/#comment-226 Ward Tue, 12 Jan 2010 20:24:52 +0000 http://www.food-fire.com/?p=985#comment-226 Wonderful ribs, can't wait to try them. Do you use charcoal or gas? When you use a smoker, what do you suggest, aluminum foil or a box smoker? Wonderful ribs, can’t wait to try them. Do you use charcoal or gas? When you use a smoker, what do you suggest, aluminum foil or a box smoker?

]]> http://www.food-fire.com/index.php/2010/01/07/country-style-ribs-2/#comment-225 Chris Fri, 08 Jan 2010 23:10:13 +0000 http://www.food-fire.com/?p=985#comment-225 Great idea, I had never thought of using these as an appetizer. I like how you plated them with two sauces. Great idea, I had never thought of using these as an appetizer. I like how you plated them with two sauces.

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