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country style ribs

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glenn
glenn Posts: 151
edited November -1 in EggHead Forum
how do you do country style ribs on the egg
I have done spare ribs with great results
but I have never tried baby backs or country style
any input would be great
I am about to put em on now
My plan is to slather em with mustard and dust em with my favorite pig dust cook em over a plate setter at 250 dome till they hit about 190 internal and the goo em up with some sweet bbq sauce (mabe seet baby rays mixed with some jack daniels and kicked up a notch with some crushed red peper and onion just before I takem off the egg
what do you think?????

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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Glenn,
    Just my opinion, but 190 seems high. I'd shoot for more like 160° internal. (You don't have a rib; most likely you have slices of shoulder.)[p]Ken
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  • Gfw
    Gfw Posts: 1,598
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    Glenn, moer like pork chops than ribs, but they can be very tasty. Check out the link for a few pictures and times.

    [ul][li]Country Ribs[/ul]
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  • Unknown
    Unknown
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    Glenn,
    Here is a favorite of mine:[p]Marinate your country style ribs overnight in the refrigerator in a mixture of 50% soy sauce and 50 % vinegar.
    Add chopped up white onion and a half tablespoon of temaric
    seasoning to marinade. The marinade should just cover the ribs. Cook till your desired internal temp is reached. Enjoy!
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