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Quick country ribs?

BluesnBBQBluesnBBQ Posts: 615
edited 1:27PM 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?

Comments

  • Nature BoyNature Boy Posts: 8,399
    BluesnBBQ,
    Howdy! Probably too late for your dinner....but the lean loin kind of country ribs can be cooked like chops..hot 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??
    NB

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  • 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! :)

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