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.

Quick country ribs?

BluesnBBQBluesnBBQ Posts: 615
edited 6:25AM in EggHead Forum
I have a couple of country style ribs I need to cook. They've been in a marinade since this weekend (they were leftover from a bunch I used to make kebabs with this weekend). Tonight will probably be the only time I'll have to cook them. I usually do them slow n low, like regular ribs. I don't know if I'll hav enough time to do that. Have any of you ever tried cooking them like a steak? I'm sure they're thick enough, but is the meat the right consistency?


  • Nature BoyNature Boy Posts: 8,411
    Howdy! Probably too late for your dinner....but the lean loin kind of country ribs can be cooked like and fast. But the fatty shoulder kind (which we see a lot of around here) benefit from the slower cooks. Amazing the variety of "country ribs" we see 'round here.
    What did you end up doing??
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • BluesnBBQBluesnBBQ Posts: 615
    Nature Boy,[p]They were the fatty kind, and I tried to grill them. I did them much longer than I usually do steak (let them dwell for about ten minutes after a 2-3 minute sear on each side), but even that didn't help much. They're edible, but not very good (too much internal fat). But I won't let them go to waste - they'll make my dog very happy! :)

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