Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

advice on braised boneless pork ribs

sweyerssweyers Posts: 5
edited September 2012 in EggHead Forum
I have had my egg only a few weeks but love it. have cooked on it twenty times already. the online information is great for the beginner, but i cant find any info on braising boneless pork so thought i would throw it out and see if anyone has ideas. 

Comments

  • Don't know why you would want to braise them. You can do them low and slow as you would ribs. If you want a braised consistency do the 3- something - 1 method

    Steve 

    Caledon, ON

     

  • Im with Steven (so you know I'm not all there) but I'll
    Take it one step further...what is a boneless rib? Are you talking about "country style ribs" or the actual rib meat from a rack with the meat removed?
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • C-T,

    I feel all shoogily now

    Steve 

    Caledon, ON

     

  • I don't know what Shoogily is. Im not sure I want to. Do you do Shoogily low and slow or More like t Rex?
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • nolaeggheadnolaegghead Posts: 26,355
    I love braised meat, especially short ribs - bone on or off.  Just another way of cooking, even though less egg-related than smoking/baking (unless you dutch oven it on the egg).  Can't say I've braised pork ribs before, and never had boneless pork ribs other than the McRibb (insert laughter here)....
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • it turned out great. ended up briasing the "counrty style pork" in OTC BBQ sauce deluted with apple cider, apple cider vinager and tap. stable 350 indirect for 41/2 hours in a covered roasting pan.

    plated them over spaghetti. 16 of the 18 guest's enjoyed the whole meal. the last three, including myself, missed out on the salad and spaghetti. i tiold her to use both packs of noodles.

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.