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Bone in Western Riblets

ohgolfdudeohgolfdude Posts: 2
edited September 2012 in Pork
I have 4.75# of bone in western riblets to cook tomorrow .... looking for a suggested cook temp and time.  I have found a rub or marinade recipe that I plan on using but trying to figure out the timing.



  • I don't know if your riblets are the same as our riblets.  Ours are thin with a bone.  Wife makes a Korean style marinade they sit in from a few hours to overnight.  I grill them direct really hot and really fast like three minutes or less each side.  Easy to overcook.  Ours come out way better than the Korean restaurants that do them in a pan.  Withold some of that marinade.  You may want to add some on after the cook or you may not.
    My actuary says I'm dead.
  • These are more like country spare ribs but with the bone in them ... pretty thick.
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