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

Country style ribs -- to foil, or not to foil?

Prof Dan
Prof Dan Posts: 339
edited November -0001 in EggHead Forum
I've had great luck with the 3/1/1 method for baby back ribs, with the middle "1" as an hour in foil. But I don't foil my country ribs, and they are never "falling apart" tender [which is the way I think I'd like them].[p]Has anyone foiled country ribs? Is there a secret to getting them really tender? [And don't say "boil them." That is not going to happen!][p]
· Share on FacebookShare on Twitter

Comments

  • Rumrunner
    Rumrunner Posts: 563
    cs2.jpg
    <p />Prof Dan, I usually do mine 2½-3 hours at 250°-275° dome, indirect, no foiling and they come out great. I may or may not marinate them over night, depends on the mood and the urgency. An apple brine does work grest, though ;)

    · Share on FacebookShare on Twitter

Categories