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Tips for Preparing Country Ribs?

bpclaybpclay Posts: 1
edited February 2012 in Pork
Hi! I'm a realative newbie (an Egghead since Christmas) and looking for some help preparing some boneless country ribs.

I plan on cooking them low and slow at ~250 with the platesetter; however, i've read lots of different methods.  Some recommend starting in foil (or a foil lined pan), others recommend starting on the egg, moving to foil, then finishing on the egg.

I'm assuming that the foil will help keep them tender and moist; I'm just not sure if i need to use the foil until they are ready to finish or not.


  • BOWHUNRBOWHUNR Posts: 1,479
    Here's how I do them.

    Get your fire good and hot and sear them to give them grill marks and color.  Install the platesetter and get your temp set at 325*  Put the ribs in a DO and put them on for one hour.  Remove the ribs and drain the grease from the DO.  Place a bed of sour kraut in the DO and place the ribs on top.  Cook for two more hours at 275*....Deeelish!!


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • tdbmdtdbmd Posts: 46
    Pardon my ignorance, what is a DO?
  • Hi54puttyHi54putty Posts: 1,860
    I believe he meant "DP": drip pan.
    Winston-Salem, NC 
  • do is dutch oven
    XL   Walled Lake, MI

  • Dutch oven methinks


    Caledon, ON


  • Damn you're quick steve



    Caledon, ON


  • Hi54puttyHi54putty Posts: 1,860
    see, what do I know. Dutch oven, interesting.
    Winston-Salem, NC 
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