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Big pack of side ribs with breast attached

GlennMGlennM Posts: 421
edited September 2012 in EggHead Forum

I have done plenty of back ribs with great results -- I usually do them at 250 dome with drip pan - sometimes foil - sometimes not.  Always turn out fantastic on the large.  I have never tried side ribs !   I have a large cryo pac that I just picked up at the local discount food store - the rack is about 9" x 18" -- look very meaty and were a great deal.  The label says side ribs with breast.   Should I just use my normal method and leave them longer?  I may have to split them up to get them on the large?  Any suggestions would be great!

In the bush just East of Cambridge,Ontario 


  • GlennMGlennM Posts: 421
    Well, I'm putting these on today. Anyone have any insight? I will likely try 250 dome for 5 or 6 hours. I have both apple and cherry chunks for smoke
    In the bush just East of Cambridge,Ontario 
  • Hi54puttyHi54putty Posts: 1,679
    Can you attach a pic? I'd like to follow this and see what you are talking about. Good luck.
    Winston-Salem, NC 
  • HubHub Posts: 61

    I make the same assumption you do.  I'd probably cook them the normal way and just add more time.  Be careful though, the meat close to the bones may overcook while you are waiting on the rib meat to finish.  Depending on how thick/dense, you may have to remove the rib meat and cook separately.  I've done something similar before and eaten the breast meat during the day while cooking the ribs.  I've always referred to at as the "cook's snack."
  • njlnjl Posts: 837
    This sounds like of like the rack of pork Costco sells a few times a year.  Think frenched rack of lamb, but from a pig.  You could do them low and slow, or a bit faster at around 350F.  Cook to about 145F. 

    Post a pic...or just search here for rack of pork (look at the pics), and let us know if it's a match.
  • njlnjl Posts: 837
    It was harder to find than I'd expected...but here it is:
  • GlennMGlennM Posts: 421
    Ok, thanks for the suggestions. I trimmed them up and did them at 250 for 6 hours. I foiled them for about an hour of that time. Finished them up with sauce indirect. They came out great but took a lot longer than back ribs. I would maybe try them turbo next time if I see them again. I still have the trimmings vac sealed in the freezer. I may sous vide those and then smoke them for an hour?
    In the bush just East of Cambridge,Ontario 
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