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Country style ribs

IrishDevlIrishDevl Posts: 1,390
What is the best way to do these?  They don't ook like pork chops, I am assuming a low/slow like babybacks?


  • lousubcaplousubcap Posts: 7,596

    Disclaimer-I do not like to use foil with the BGE but for country ribs I have found this general process works the best- Run indirect at around 250*F on the dome  until they reach around 160, then foil. On around another hour or so until the therm thru the foil reads 185-200.  They should be sitting in their own juices.   Then out to crisp, and sauce or cook down the juices and use.

    Louisville   L & S BGEs 
  • pasoeggpasoegg Posts: 280

    fixed them this week....indirect around 250 degrees....coated them with mustard and used dizzy pig seasoning like cooking pork ribs....cooked to temp and let them rest while finished up bake beans on egg....great taste and flavor!!!!

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • gdenbygdenby Posts: 4,770
    "Country style" ribs are slices of butt that have no bone. W. bone in, they are called "Western ribs."

    They can be cooked fast and hot. Some bites will be tender, many will be tough. A period of marinade or brine improves the tenderness/juiciness.

    They can be cooked lo/slo, I've never had any that were all succulent w/o foiling.
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