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.

Country rib question

ShelbyShelby Posts: 803
edited 12:03PM in EggHead Forum
I always forget...time and temps on country pork ribs.
Seems like a 350* cook for about 45 mins if memory serves me well. This sound about right?

Comments

  • GfwGfw Posts: 1,598
    08_13_0017_55_04_small.jpg
    <p />Shelby, I tend to do mine indirect - just a preference - still at about 350, but for a little longer - 350 for 45 direct would probably be about right[p]Life is GOOD! :~}

    [ul][li]Country Ribs[/ul]
  • Nature BoyNature Boy Posts: 8,494
    Shelby,
    I have found that the Fatty/butt-looking country ribs with lots of connectiv tiisue need a few hours almost like regular ribs. Then there are the lean country ribs that look like fat bone-in chops. For those, your temps sound about right...350-400, but maybe only 10 or 20 per side, to an internal of 140-145. What do yours look like?[p]Beers
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.