The number one reason for tough Country Style ribs is cooking them too hot and too fast! You can’t grill them like steaks, they’ll be tough. In the oven you can’t bake them at 350-400 degrees, they’ll be tough! Whether on the grill or in the oven the key to tender country style ribs is two things. First, low and slow cooking at a low temp. We’re talking somewhere between 225-250, until the internal temperature is around 200 or so. The other thing is to braise them! Once your ribs have reached about 165, put them in a pan and fill the pan about halfway up the side of the ribs with some kind of liquid. This can be a simple broth or a mixture of bbq sauce and orange juice, which is what I like to do sometimes. Watch the video till the end and I’ll give you a link to another ribs video I did where I used a special brine that gets meat tender much faster and reduces cooking time.
@@ISeeDanTheMan thanks man. A lot of people have trouble getting these tender, but as you can see it's just about taking your time. Let 'em go low and slow and they'll be fork tender every time.
