I have a great recipe for baby back ribs that my fiancée loves... but of course they are expensive. Country Style are much cheaper. Can I just use the same recipe or are they prepped and grilled differently?

I'm sort of a pork amateur... more of a steak kind of guy - so any advice would be appreciated.

I've prepared both and the main difference is that the country style ribs have more meat. They actually cook up a lot like steaks. I've found that they're best slow-grilled so the meat doesn't dry out too much. If you have a smoker, even better. Otherwise, a regular grill will work fine.

McCormick's makes a pork rub in a small jar; it's like a thick paste. It's wonderful for something like this because it's good at seasoning the meat all the way through. Then you can carry on with your regular recipe.

I did some like this not long ago and they were delicious!

I like to cook my country ribs in the oven first. Place in a pan and pour a mixture of 1 can coca cola with about 1 ounce of liquid smoke over the ribs(about 16 oz of water will work also if you don't like a smoky sweet flavor). Then sprinkle with garlic, season salt and pepper. Cover and cook at 300 for about 4 hours, then transfer to the grill or smoker and brush(or pour... I like a lot of sauce) with your favorite bbq sauce and cook for about 30 minutes longer on low heat. Do not place directly over the flame or coals. Brush with sauce again right before pulling from the grill. They will melt in your mouth.

With either Country style or baby backs, pull off the inner membrane first... unless you are hanging them in a smoker.

Just insert a fork tine or a butter knife under a corner of the membrane, and pull. Hopefully, it all comes off in one piece. Sometimes it helps to place a paper towel between your fingers and the membrane to help get a grip.

Other posters are correct... ribs must be cooked at a LOW temperature... around 250 degrees. I also marinate my ribs in apples juice the day before I smoke them.

I start them in a crockpot on low for a few hours first so that I can just hit the grill when I'm ready to cook them.

I have tried them cooked all the way (all day) in the crock pot with modified sauces and they're awesome never dry.