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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 

 

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Comments

  • EggcelsiorEggcelsior Posts: 10,205
    About how long? I have some and I'm trying to convince SWMBO that we can do them during the week.
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  • Dyal_SCDyal_SC Posts: 2,190
    Not long at all. Maybe an hour at 325? Faster if you increase the dome temp. You can also do them direct if you don't have much time.
    2014 Co-Wing King
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  • minniemohminniemoh Posts: 1,093
    Those look great! Going to have to give those a try.
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
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  • Chris_WangChris_Wang Posts: 1,253
    Very nice

    Ball Ground, GA

    ATL Sports Homer

     

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  • Doing these as I write this. Around when did you put the sauce on?
    Large BGE. It's only the beginning...
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  • Sounds like a great weekday cook.
    Albion, PA
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  • Dyal_SCDyal_SC Posts: 2,190
    Sorry about the late response, @AequitasVeritas ! Just now saw your question. I usually sauce them in the last 10 or so minutes.
    2014 Co-Wing King
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  • About how long? I have some and I'm trying to convince SWMBO that we can do them during the week.

    I do them braised in beer and q sauce with onions and carrots at egg fests. Easy 1.5 hour cook @375-400. After pulled out of braise then back on the grill to crust up. Skim and reduce braising liquid and serve over ribs. Line is always long and pork and veggies goes fast.
    Eggin in SW "Keep it Weird" TX
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  • Anybody try mustard and rub like a pork butt?
    Albion, PA
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  • Dyal_SCDyal_SC Posts: 2,190

    @HorseMover , I always put butt rub on them, but I've never slathered them in mustard first.  I'm sure that would work just fine though, although I doubt you'd achieve the same effect as you do on a large pork butt.  I could be wrong, but I think people use the mustard like that in order to get more bark from the caked on seasonings.  These cook up too fast to get a good bark.  But if you're just looking for more flavor, I'm sure it would be great!  :)

    2014 Co-Wing King
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  • EggoMaticEggoMatic Posts: 130
    Damn that looks good!! Thanks for posting!
    LBGE Virginia Beach, Virginia
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  • As always @DyalSC, you've cooked a winner. I haven't done these in a while. I'll be doing them this weekend after seeing this post.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • Tried cooking these tonight. Simply amazing! Had a really close rib flavor without all the time.
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  • Dyal_SCDyal_SC Posts: 2,190
    Welcome aboard, @Richpayne360 ! Those are some mighty fine lookin country ribs!! I did those again last night, too.
    2014 Co-Wing King
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  • GlennMGlennM Posts: 348
    So are you guys buying these like that or cutting them from a butt?
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  • Dyal_SCDyal_SC Posts: 2,190
    @GlennM , they are precut from the store.
    2014 Co-Wing King
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  • GK59GK59 Posts: 484
    I bought just one as a teaser to the stuffed tenderloin. It's been years since I smoked a dozen or so in a Masterbuilt. One of my brothers still raves about them. Rubbed w/DP Raging River.

    Smitty's Kid's BBQ

    Bay City,MI

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  • dweebs0rdweebs0r Posts: 502
    I have never cooked these before but this thread piqued my interest.  I went to the grocery store to find some and they had western-style ribs and country-style ribs.  The butcher said the western-style ribs are cut from the butt and the conuntry-style are cut from the loin.  This may be a regional thing but I thought I would share this in case anyone else goes looking for these.  I bought the western-style and hope that is the correct cut.  I'll try the country-style next weekend.


    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Dyal_SCDyal_SC Posts: 2,190
    Thx for the info, @dweebs0r ! I did not know that! I've seen them labeled country style and western style. I've used both with good results. Now that you mention it, I can't remember if these were labeled country or western... I'll hafta pay attention next time to compare! :)
    2014 Co-Wing King
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  • dweebs0rdweebs0r Posts: 502
    Let me know if you find out which one you used because I only found this out trying to duplicate your cook.  The "ribs" I have look like the ones you cooked but I they feel like they have a bone in them.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Dyal_SCDyal_SC Posts: 2,190
    @dweebs0r , the ones I did the night before last had a bone in them too. I didn't even look at the package. Did those on the mini. Sometimes they are boneless though.
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    2014 Co-Wing King
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  • dweebs0rdweebs0r Posts: 502
    edited October 2013
    I bet the boneless ones are from the loin and the bone in from the butt/shoulder.  Not that it matters, I'm sure they are both awesome.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • nolaeggheadnolaegghead Posts: 12,471
    Last time I cooked country style ribs I pre-cooked them via sous vide, then seared them on the grill.  Delicious and tender like buttah.  Just another option if you have the sous vide equipment.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • What Internal temp are you guys shooting for...160 or closer to 200? Thanks
    PROUD MEMBER OF THE WHO DAT NATION!
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  • dweebs0rdweebs0r Posts: 502
    Last time I cooked country style ribs I pre-cooked them via sous vide, then seared them on the grill.  Delicious and tender like buttah.  Just another option if you have the sous vide equipment.
    @nolaegghead I have a cooler and a thermapen AKA redneck sous vide.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • nolaeggheadnolaegghead Posts: 12,471
    dweebs0r said:
    Last time I cooked country style ribs I pre-cooked them via sous vide, then seared them on the grill.  Delicious and tender like buttah.  Just another option if you have the sous vide equipment.
    @nolaegghead I have a cooler and a thermapen AKA redneck sous vide.
    Get a big pot, fill it with water, put it on the stove.  Put it on the lowest.  See where it stabilizes.  By covering the top and changing the heat, you can get a stable temp.  Viola.  Sous Vide.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Ragtop99Ragtop99 Posts: 1,305
    What Internal temp are you guys shooting for...160 or closer to 200? Thanks
    Original post lists 190*. 
    Cooking on an XL and Medium in Bethesda, MD.
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  • Dyal_SCDyal_SC Posts: 2,190

    What Internal temp are you guys shooting for...160 or closer to 200? Thanks

    Anywhere in that area would be good. If they aren't so fatty (like from the loin), then I'd go with a lower internal temp. If they are from the butt, then you can go with a higher temp and they'll be juicy.
    2014 Co-Wing King
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  • Ragtop99Ragtop99 Posts: 1,305
    Dyal_SC said:
    Not long at all. Maybe an hour at 325? Faster if you increase the dome temp. You can also do them direct if you don't have much time.
    I just did some.  They took two solid hours at 325* - 350* although mine were packed a little closer together and your rig gets them higher in the dome.  They went through short stalls around 160* and 180*.  Had to go to plan B since dinner was running too late, so I'll try them tomorrow night as leftovers.
    Cooking on an XL and Medium in Bethesda, MD.
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  • Tried these yesterday with a modifies 3-2-1 . Turned out pretty darn good !
    Ova B.
    Fulton MO
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