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Country style ribs question
Muddy
Posts: 37
Am about to throw 3 fatties on the egg.
Could I also throw on some country style ribs and cook them at 250-275?
As long as they get to an internal temp of 170 I should be fine...right??????????
Could I also throw on some country style ribs and cook them at 250-275?
As long as they get to an internal temp of 170 I should be fine...right??????????
Comments
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Yes. You'll be fine.
Nothing wrong with a little help from your friends.....
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Yeah, that'll work fine. Will take a few hours though...especially indirect. 170 internal is about right, though that would be a minimum for me. If you are going indirect, you might look at 275-300 for both the fatties and the CSR. Just thinkin.
Cheers
Chris -
Sweet lookin! Thanks Rod
Craig
Jax, FL -
Chris, I like the 300 degree idea, thsnks!
Gonna Butt Rub em' up and get er goin'.
Craig -
How come you don't cook fatties directly on the grate?
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Sometimes I make fatties that are a little loose due to being overstuffed or a lower fat content. I just got in the habit of using those disposable screens. They sag a little less cooked that way.
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Here is the last ones. Love the country ribs. Are they loin ribs or shoulder. These were shoulder
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=560353&catid=1 -
Pat these are loin ribs. Threw them in a fast mesquite marinade and had the 6 ribs & 3 fattys (Jimmy Deans, regular-maple & sage dusted with BB Butt Rub).
Got them on at 2:10 pm at 300 degrees...
wish me luck!
BTW YOUR ribs look fantastic!
We got this old country style butcher shop in North Jax, went there this monrnin' and stocked up on meats for New Year's weekend.
Craig
Jax, FL
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