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Texas Style Ribs

edited 11:57AM in EggHead Forum
Does anyone have any experience with "Texas Style" ribs? I would appreciate any help with preparing & cooking them on large BGE.[p]Thanks !!!!!

Comments

  • Tim MTim M Posts: 2,410
    T-Bone,
    Never heard that term before around here. Are we talking pork or beef?[p]I have done beef a few times and many types of pork.[p]Tim

  • Nature BoyNature Boy Posts: 8,508
    T-Bone,
    We have some egg folks out your way, but us Easterners need some help on exactly what you are looking for. Several great rib cooking techniques in the recipe section...not sure if they meet your criteria. Are Texas Style rubs wet or dry??
    NB

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  • T-Bone, don't know exactly what you are looking for, but I was surfing and found this recipe site. It isn't much different than the other rib recipes on the same page. It may help some. It's about half way down and says "Texas style spare ribs". I must say, it isn't much of a recipe, more promo than anything else.[p]http://www.southern-pride.com/PagesNoFrames/ribs.php3[p]Glenn

    [ul][li]SP's Tx style ribs????[/ul]
  • Nature Boy,
    Texas style ribs are not really ribs at all. They are pork, and I believe are a section, roughly rib-shaped that is cut off the end of a boston butt. The ones I got are about 1 inch thick, 1 & 1/2 to 2 inches wide, and 6-8 inches long.

  • Nature Boy,
    Texas Style Ribs are not really ribs at all, they are PORK cuts that resemble ribs. (I think they are off the end of a boston butt). They are much meatier than spare ribs. The ones I have are about 1 inch thick and up to 2 " wide and 6 to 8 inches long.

  • Tim M,
    Texas Style Ribs are not really ribs at all, they are PORK cuts that resemble ribs. (I think they are off the end of a boston butt). They are much meatier than spare ribs. The ones I have are about 1 inch thick and up to 2 " wide and 6 to 8 inches long.

  • GfwGfw Posts: 1,598
    S12_07_9916_22_01.jpg
    <p />T-Bone, description fits what we call 'Country Ribs' in the midwest. The picture is before the BGE, check out the link for after!

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