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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Country Style Ribs
Does anyone have a receipe for Country Style Ribs? I have killed them my last 2 attempts....
It really depends what section of the shoulder it is from. The ones cut from further back have lean loin meat in them and are best cooked like chops to 145-150 internal. The fatty ones, often cut from the boston butt, need a longer cook to break doen some connective tissue. 250 direct or 300 indirect (approx) until they are tender....3-4 hours...I think 180 internal is good.[p]How did you do them last time? Were they lean or fatty??[p]Sure would be nice if they labelled the different cuts uniquely....sometimes our grocer will label the fatty ones "country ribs from Boston butt"...but usually you just need to give them a close look.[p]Have fun!
Facebook: Dizzy Pig Seasonings
Pork Novice, check out the link - The first time (and most other times) I followed NB's instructions. From my site...[p]"I followed Nature Boy’s (325 for 2.5-3 hours) suggestion of starting indirect and finishing direct. I did the ribs at a temperature of about 325 for 3 hours – results...
Great ribs. I’m starting to wonder why I like baby backs – the outside was crunchy and the inside was nice and tender – lots of meat. If I make a change on the next batch of country ribs, it will be to cut about 15 to 20 minutes off of the total cooking time – Nature Boy was right on track."[p]Life is GOOD :~}
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