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Weighing in on country ribs

TonyATonyA Posts: 582
So, I marinated some country ribs in Chinese rib sauce (Butcherblock Sauces) grilled at 450 for 6 minutes a side, wrapped in foil raised direct for a total of 16 minutes while I grilled two rounds of sliced eggplant and squash.

When i tell you I was rushing, there aren't words. But they were tender and fun to eat! So, for 22 minute tender pork, where does everybody weigh in? Love em or leave em?


  • they are generally pork shoulder so I love the cut. if you can do that in 22 minutes, i'm all in
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • smbishopsmbishop Posts: 1,875
    I have never done them that fast or that high of heat.  More power to you!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Charlie tunaCharlie tuna Posts: 2,191
    I like to braise them , then place the ribs on top of a big pot of saurekrute and chopped cabbage - cover and allow to simmer for two hours............... 
  • TonyATonyA Posts: 582
    @ Charlie Tuna, I put them in my Sunday gravy. Always a favorite there. If you like them with cabbage look up choucroute garnie. I tend to cook it more as a one pot meal than some of the servings you will find. I also like to add fresh tarragon, parsley and capers. There is really not a wrong way to make choucroute.
  • Charlie tunaCharlie tuna Posts: 2,191
    Thanks for that information, i will look "choucroute" up!!  My cousin posted something about cooking all red cabbage with a pork roast, brown sugar and few other things in a slow cooker.  I am considering, converting the recipe to use on the egg??  Thanks for the info and "heads up"!
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