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Boneless Rib Ends..........

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mule
mule Posts: 152
edited November -1 in EggHead Forum
Just picked up 4 packages of "Boneless Rib Ends Country Pork Ribs".
They look really nice. Any advice on prep and cooking???
Coat with mustard and DP??? Direct or Indirect??? Cook times??[p]Thanks much for any help!!!!![p]mule
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    csribs2.jpg
    <p />mule,
    Depending on where they came from. Some come from the butt others come from the loin. Look at the fat content, if they are lean, they probably came from the loin. If that is the case, be careful not to overcook as they will dry out easy. If they came from the butt. They will have more fat, you can cook longer. Clear as mud.
    Indirect 225-250. I don't use mustard when cooking these.
    The ones pictured were bone-in off the loin.[p]Mike
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  • mule
    mule Posts: 152
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    Car Wash Mike,
    Thanks CWM,
    I think they are from the butt....so I will follow your instructions!![p]mule
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