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Country style boneless pork ribs
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Maria's Touch
Posts: 81
My husband bought some Pork Shoulder Country Style Boneless Ribs from Costco today. Any ideas on how to cook them? Direct or Indirect? They seem meaty. At what temp should I cook them and at what temp should I pull them out?
Any help will be appreciated. Thanks.
Any help will be appreciated. Thanks.
Comments
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It's hard to go wrong with them really. Direct/indirect, hot/lo, fast/slo,....
I normally do them indirect around 300deg for no reason other than not having to tend to them. They are a forgiving cook. I don't even use a meat themometer. -
This post caught my eye the other day. I thought they looked darn good and TNMike gives some specifics on how he prepared them.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Maria's Touch, Like Bacchus said I learned from him and Bente. Here is one way I did them a while back. Tim
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=771261&catid=1# -
Bacchus, never underestimate my abilities.
Here's a post of mine regarding Country style boneless ribs from just over a year ago. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=748333&catid=1# :laugh: :laugh: -
MY FAVORITE RIBS!I do indirect 250-300 til tender.
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Thanks for the reply. 7 lbs. for just my husband and myself! :woohoo:
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When I clicked on the link, I saw that an extender was used. Do I have to rotate the lower and upper levels half way through?
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Can't wait to do this - with such a cheap price and very meaty, I hope it turns out good. Anything cooked on the EGG is GOOD, anyway!
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The main thing is to not over cook them and its easy to do. If you cook them well better break out the sauce! :laugh:
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Maria's Touch, I see on that cook I later moved all the ribs to the main grid using foil on the grid where the direct heat comes up from around the plate setter. Otherwise no turning with a plate setter. Tim
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