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Texas style ribs

ButcherButcher Posts: 15
edited November -1 in EggHead Forum
Does anyone have a good recipe for Texas style ribs, also how to cook direct or indirect, and cooking temps. The piece I have weighs 4.85 lbs. Any and all help will be appreciated.


  • Tim MTim M Posts: 2,410
    Butcher,[p]What is a texas styled rib?? Could that be a country styled rib?? If so its actually part of the shoulder and not a rib. Check for country rib recipes on GFW's website. I don't have any on my site since I don't care for them much. A long lower temp cook - indirect - is best, IMHO. Something like 275-300 deg over firebricks or atleast a drip pan. Go for 190+ deg meat temp and you should be done. [p]Tim
    [ul][li]Tim's Site[/ul]
  • Tim M,[p]Can you explain how you use fire bricks for indirect cooking? Do you lay them on the charcoal or on a lower grill? Sorry for being so dumb but I'm new to this.[p]S~J

  • Tim MTim M Posts: 2,410
    Smokey Joe,
    Indirect heat simply means that there is a barrier of some sort between the fire and the food. It blocks the infared radiation primarily. A picture is worth a thousand words and that was one reason I created my website to help others "see" what we are talking about. You can use the link below to get there and roam around.[p]Indirect can be done with a drip pan or firebricks, my double boiler drip pan rig, a plate setter, pizza stones, etc. Using ceramic allows higher temps than the others. You will need a 2nd grid or the raised grid BGE sells would work. You can use the firebricks to make a |__| configuration and then set the 2nd grid on it with the drip pan between them. Check my site under PORK - then look for ribs with firebricks. That should help a little.[p]Tim

    [ul][li]-- Tim's Website --[/ul]
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