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Country style pork ribs...a bit tough ?

StumpBabyStumpBaby Posts: 320
edited 10:13PM in EggHead Forum
I recently bought the egg..and decided to try some country style pork ribs..slow cooking. They are individual ribs, bone in, about three quarters of an inch think, about 6 inches long. I cooked six, on a rack, over a drip pan, at about 225 degrees for 4.5 hours. They tasted alright, but came out a little bit tough. I expected them to be juicier, and almost falling off the bone, which they weren't. Any ideas ? Is it the cut ? the length of time ? the temperature ?

Comments

  • StogieStogie Posts: 279
    StumpBaby,[p]Country Ribs are the most difficult meat to explain how to cook. Here is why....[p]They are not a true rib. Technically, they should be cut from the blade end of the loin near the shoulder. This cut is very lean and is probably best done over high heat.[p]However, many butchers cut these ribs from the shoulder itself. These are very fatty and are best done over low heat.[p]So, before we can render any advice, it depends on where those ribs came from. How fatty did they look?[p]Stogie
  • StumpBabyStumpBaby Posts: 320
    Stogie,[p]It seemed to be a mix. Most of them had a layer of fat around the outside, almost a quarter inch thick in some places, but the meat itself, inside this layer of fat, seemed pretty lean.
  • CornfedCornfed Posts: 1,324
    Stogie,[p]I had some really good ones a few weeks back that I did with the Dizzy Dust. These were the fattier types and I did 'em low and slow like pork spares. Delicious![p]Later,
    Cornfed

  • Nature BoyNature Boy Posts: 8,404
    StumpBaby,
    Yeah, those are from the loin end, and like Stogie says, they are better cooked like chops. "Country Ribs" are a very confusing name for butchers to use. I wish they wouldn't! The fatty butt ribs have fat and connective tissue running all through them. They look totally different except for the thick outside layer of fat.[p]Most of what we get around here are the fatty ones that they sell from the shoulder (butt), and are labelled "country ribs: from the pork butt". Which is even more confusing for some folks....cuz they aint a pig's butt. And they aint ribs.[p]Lately I have noticed that they have started labelling the ones you got as "country ribs loin end", and they charge more for those.[p]Hope it helps! I can see why they came out tough.
    Beers.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy, Do you ahve an item referred to as 'side ribs' in the U.S. ?
  • BluesnBBQBluesnBBQ Posts: 615
    StumpBaby,[p]I like to use them for pork kebabs. I get the boneless ribs, cut them into cubes and marinade them overnight. Then I put them on skewers, and grill them for about 45 minutes-1 hour. They make excellent appetizers.

  • GfwGfw Posts: 1,598
    08_13_0017_55_04_small.jpg
    <p />StumpBaby, I make somewhat frequently, but always the same and always with good results. Check out the link and try them again - they can be good! :~}

    [ul][li]Country Ribs[/ul]
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