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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
A Little Help Please . . . Thanks
Options
Gator Bait
Posts: 5,244
Hi All,
I'm looking for some help with my next cook. I have seen these at Sam's and always wondered about them. I guess I won't wonder much longer. :cheer:
This package had far more marbling then any of the others and caught my eye.
I asked the butcher if marbling was as important with pork as it is with beef as I had often wondered, I had assumed that it was. His reply was "Yes, better flavor and more tender". Cool.
I thought I would marinate them in a teriyaki based marinade and sauce them on the egg with Blues Hog to give them a nice finish. :P
What I do not know is what temperature to cook them at and to what internal. If you can give me an indication on how long they might take that would be of help also.
Thanks for the help,
Blair
Comments
-
How thick are they?
-
Hi Bone
I just checked, they probably range up to about a inch thick.
Blair
-
Blair,
The only pork I cook hotter than 250* is tenderloin.
SteveSteve
Caledon, ON
-
Not to alarm you but I always shy away from inhouse packaged pork at my local Sams, Costco or grocery store. Reason being it is something that is atypical for them to package. I always wonder why they packaged it.
Just couple visits ago to Sams, I had the butcher bring out a couple 3 packs of ribs because only ribs out were inhouse packaged product, like yours. Low and behold, the sell by dates on the 3 packs were the day before. Today is the 6th and your ribs have a sell by date of the 8th. Not saying but am wondering, given pork's typical long package life..........
I try to recognize what are normal inhouse packaged meat products where I shop and what is not.....saves me from wondering.....
Yeah Stike, I know the meat is good but would be better if discounted for aged product.
twww.ceramicgrillstore.com ACGP, Inc. -
Thanks Steven, I am think along the same line, maybe even a little lower and it seems that ribs and butts are happiest at 195º to 200º internal and have been think in that direction also.
These are for sometime this weekend so I have time to ask the pro's here. They look pretty nice, I expect great things from them.
Blair
-
I hear ya and know of what you speak. I to am careful about what I buy. I have seen them repackage baby back ribs and re-date them, now they are repackaging some of the BB ribs to smaller packages, I guess to move them better (I hope), I always get them in the cryovac package of three racks that has the packing house date on them. These are always in-house packaged and look fine with good color. Thanks for the advice.
Blair
-
Use to work in a butcher shop and we sold "boneless ribs". They are just a pork loin cut in half or thirds length wise. They will dry out big time if u over cook worse then a whole loin dose. I always did them hot and fast. It's pretty much just a long boneless pork chop. Hope this helps.
-
Thanks Papaegger, the meat looks like loin, it will be an interesting eggsperiment. :laugh:
Blair
-
I agree with P17,they look like lengthwise cut pork loins.Pull em at 140 IT.
-
I'm with Hoss on these. Treat like a monster chop or maybe slows cook them and then put them in a pan with sauce like you would do blade steaks ala Chubby.
-
Tanks Hoss, I agree, they do look like loin. They also look like they are cut crosswise into rib wide sections. I will know more tomorrow when I open them to start marinating them.
Blair
-
So there are no bones?
-
I think you are right, it will be interesting to see how they are cut when I marinate them. That might help determine how to proceed with them. Thanks for the in put.
Blair
-
Nope, they are boneless but look like they are cut crosswise into a rib like shape. Hahaha, they will be interesting if nothing else. I hope they are good!
Blair
-
I bet they will be speggtacular!! :P
No bones about it
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum