Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Country Style Pork Ribs

Did these on the Large BGE sometime last week.  They were smoked with a mix of JD Whiskey Barrel Oak and Cherry Wood.  Smoke roasted indirect at around 325 deg f until the internal temp hit somewhere around 190 deg f.  Since these are sliced up pork butt, they stay plenty moist and melt in your mouth.  :)

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A few of them were sauced with a creamy SC mustard based BBQ sauce and the others were sauced with some SBR Honey Chipotle.

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After saucing, I let them caramelize on the egg for awhile longer.

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As I mentioned in another post, Country Style Ribs are somewhat nostalgic for my wife and me.  We got married YOUNG...I was 20 and she was 18.  We both had only part time jobs and were still in college.  Needless to say, we ate a LOT of Country Style Ribs, Chicken Leg Quarters and Hamburger Helper.  LOL  Those were some of the cheapest meals we could make.  During those penny-pinching times though, we came to like Country Style Ribs a lot.  When done right, they resemble Burnt Ends....but instead of beef, each bite is like a little smoky medallion of porky BBQ goodness.  :D 

 

2014 Co-Wing King
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