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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Berkshire Pork Baby Back Ribs

farmers
farmers Posts: 2
edited September 2012 in EggHead Forum

Question for the pros - I'm still a newbie egghead, have had great success slow cooking ribs, i.e., St. Louis style, meaty with lots of fat. 

I bought a couple of Berkshire racks and they are very lean, not too much fat.  I'm assuming I should not cook these at the low and slow method as they might disintegrate after 3 to 4 hours. 

Anyone had experience with these ribs, and what is the right method for cooking.  I don't want to ruin them, they were expensive.  Thanks,

· Share on FacebookShare on Twitter

Comments

  • gerhardk
    gerhardk Posts: 942
    We bought Berkshire ribs ones but ours were marbled to the point that I thought it might make them unenjoyable, they turned out to  be pretty good.  They weren't the best ribs ever but good, we did them for 5 or 6 hours.

    Gerhard
    · Share on FacebookShare on Twitter

Categories