Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Ribs -- country style?

Desert EggDesert Egg Posts: 12
edited November -1 in EggHead Forum
My wife came back from the store the other day with country style ribs instead of spare ribs. So that is what we had for dinner tonight. I always use Jslots indirect method with JJ's rub. Have never had any problem until today. They were charred pretty good. The inside and top were fine just the bottom side was bad. Was this caused from the fact that they were all seperate ribs and not a rack/slab? This is the first time this has happened so I think it may be why. Also I normally use the BGE rib/v-rack but didn't this time, I just placed them on the grill.
Any ideas?



  • Char-WoodyChar-Woody Posts: 2,642
    Desert Egg,
    Country style pork ribs are usually the Butt end of the shoulder same as boston butt, only sliced up into rib like portions or sections for grilling. IHMO basting and rotating these similar to JJ's methods will produce good eats. I have yet to have them as good as the pork loin bone in ribs..seems bone contributes a better flavor.

  • GfwGfw Posts: 1,598
    <p />Desert Egg, I use the indirect method at 325-350 for about 2.5 hours - cjheck out the link below.

    [ul][li]Country Ribs[/ul]
  • Nature BoyNature Boy Posts: 8,330
    Desert Egg,
    I do mine indirect at 300-350, over a drip pan and pizza stone. Then I finish them up direct. Have not had the problem you describe. Country Ribs are actually not ribs at all, but strips cut from the loin or shoulder. If they are really fatty, they are from the shoulder.[p]I posted a photo "Vietnature Pork" yesterday if you want to see how they come out. Good luck.[p]NB
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Desert Egg,
    The times I have done the country style ribs I started off direct but added firebricks very soon thereafter since the fatty meat was causing flare ups. It has to do with the cut of the meat and where it comes from. The one time I tried lower heat to get fewer flare ups the fire almost was put out from fat drippings over unlit coals. A rib rack or v rack over foil or pan on top of bricks works; first time I just used skewers set across an old cake pan and set the meat on top. Hope this helps.

Sign In or Register to comment.