Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Country Ribs ?
I just got my Egg 2 weeks ago, and put on 4 country ribs. I did not use the plate setter, just put ribs in a rib holder sitting on foil on the grate , and cooked for 2 hours 15 min. at around 300-325. They turned out tasty , but terribly tough. What did I do wrong? Or could it have just been the meat ?
Comments
-
I would suggest 2 things that helped me. First be sure you remove the inside membrane from the ribs. Secondly, 250 degrees a little longer I believe will add the tenderness you are looking for. Doing these worked well for me
-
I don't think country ribs have a membrane. Can't say I've ever seen it. But indeed, a longer cook at a lower temperature would be the way to go. Think pork butt.
The Naked Whiz -
i would treat country ribs more like a pork chop. they really aren't ribs.
brine them for say 6 hours, put on your favorite rub, put a sear on them close the lump, put in your platesetter to lower the roasting temp, and then roast until 140 internal temp.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
aka Frank from Houma eggin in Corpus Christi
Geaux Tigers - Who Dat -
Country style ribs are just a pork butt that have been sliced up. Need low and slow but even then they tend to dry out unless you foil themRich
Ashland, WI / Large & Mini Max -
More info on country ribs
http://www.porkbeinspired.com/Cut_Country-StyleRibs.aspx#
Description: Country-style ribs are
cut from the sirloin or rib end of the pork loin. The meatiest variety
of ribs, country-style ribs are sold either as “slabs” or in individual
servings. These pork ribs are perfect for those who want to use a knife
and fork.
Ribs are commonly prepared with either “wet” or “dry.”
Ribs rubbed with a mixture of herbs and spices are called dry ribs.
Such rubs can be applied just before barbecuing. Ribs basted with sauces
during the barbecuing process are called wet ribs. For best results,
brush ribs generously during the last 30 minutes of cooking.Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
aka Frank from Houma eggin in Corpus Christi
Geaux Tigers - Who Dat
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum