Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our
BBQ recipes here
and try them out all summer long. One of our favorites was
Dr. BBQ’s Spare Rib Surprise
Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-
Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
My wife bought some of these. The package reads "Pork Rib Fingers, Boneless"> Boneless Ribs!? How they do that? Anyway, anybody tried these? I am planning on cooking these like "regular" ribs although they are not going to fit on my V-rack.
They're probably pieces of boneless loin and will dry out if you cook then too long.
Ray Lampe Dr. BBQ
drbbq, Thanka, I probably would have cooked them slow.
Would cooking them indirect @ 250 be a bad way of doing these? Are should I try to cook them a little faster?
These might be what we call here "country style" ribs. These are from the rib cut but are the end trimmings and are boneless. I think they are very tasty, and I have cooked them 3-1-1, sometimes omitting the last hour.
To answer your question, try indirect 250, just as with any other ribs. Just check them at the end of each stage in the 3-1-1 and adjust your times accordingly. If they are a bit fattier than regular ribs (that's the flavor!), they may go the full 5 hours.
Bob Henderson,[p]Sorry for the late answer but I'd cook them faster, as in grill them.
Ray Lampe Dr. BBQ
Powered by Vanilla