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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brining Country Ribs?

Options
warwoman
warwoman Posts: 279
in EggHead Forum
I've read on the site that you can have an overcook situation very easily with the so called boneless "country ribs", mainly if they're lean and not have a significant fat content. Would brining them help any, if they were to be egged low and slow at, say, 225/250? It's either that or grill them, I guess. 
From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!
· Share on FacebookShare on Twitter

Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Options
    Depends on were the ribs come from. Usually they are cut from the shoulder, so they are really just strips of pork butt. Sometimes they come from closer to the loin, so the dryness issue may apply.

    Brining will help.
    · Share on FacebookShare on Twitter
  • warwoman
    warwoman Posts: 279
    Options
    Thanks! Will let you know how they turn out, hopefully with pics! Am also doing the mac n' cheese thing for the first time.
    From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!
    · Share on FacebookShare on Twitter

Categories