Tips for Preparing Country Ribs?

bpclay

Hi! I'm a realative newbie (an Egghead since Christmas) and looking for some help preparing some boneless country ribs.

I plan on cooking them low and slow at ~250 with the platesetter; however, i've read lots of different methods.  Some recommend starting in foil (or a foil lined pan), others recommend starting on the egg, moving to foil, then finishing on the egg.

I'm assuming that the foil will help keep them tender and moist; I'm just not sure if i need to use the foil until they are ready to finish or not.

BOWHUNR

Here's how I do them.

Get your fire good and hot and sear them to give them grill marks and color.  Install the platesetter and get your temp set at 325*  Put the ribs in a DO and put them on for one hour.  Remove the ribs and drain the grease from the DO.  Place a bed of sour kraut in the DO and place the ribs on top.  Cook for two more hours at 275*....Deeelish!!

Mike

tdbmd

Pardon my ignorance, what is a DO?

Hi54putty

I believe he meant "DP": drip pan.

stevesails

do is dutch oven

Little Steven

Dutch oven methinks

Little Steven

Damn you're quick steve

Steve

Hi54putty

see, what do I know. Dutch oven, interesting.