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boneless country ribs

BordelloBordello Posts: 5,926
edited November -1 in EggHead Forum
Has anyone tried boneless country ribs in the egg????? If so, how did you cook them.
Thanks,
New Bob

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Comments

  • Nature BoyNature Boy Posts: 8,328
    New Bob ,
    man. It really depends what you have. Many things seem to be labled "country ribs". Normally they are taken from the rear part of the shoulder and are pretty fatty and marbled. In that case I would go indirect at 300 or so until crusted and fork tender. Probably 2-3 hours depending on thickness. Then finish direct for the last 15-30 minutes with sauce if you like. The fatty shoulder cuts have a plateau if you are measuring temps. I would pull off these at 170 or so, just after the plateau wraps up. I like them sliceable but not falling apart,[p]I have purchased "country ribs" that were more like a loin chop though. Very lean. If you have the lean version, cook em like chops...fast and hot.[p]hope that helps.
    NB

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  • BordelloBordello Posts: 5,926
    Nature Boy,
    Thanks,I did not purchase them yet, wanted the cooking information first. They just look so good at the store that I have been wanting to give them a try. I believe they are the leaner one's, will take a better look when I purchase.
    Happy Egg-n and a beer to ya,
    New Bob

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