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Country Style Ribs

Acn
Acn Posts: 4,448
in Pork
I wanted to do something on the egg yeaterday but SWMBO and I weren't sure what when we were at Wegmans.  Ended up getting boneless country style pork ribs.  They're a favorite of ours for the crock pot, but I hadn't done them on the egg yet.  Rubbed them up with something from the Oakridge sampler I got earlier this week.
I got them on the egg around 280, with some peach for smoke.  Pic of them going on, and then a shot of the egg doing its thing and yesterday afternoon's beverage of choice.
I put them on around 3, and sauced one at 5, per the request of both ladies at home.  Let them go another 20 minutes before pulling and letting them rest.  I'm not sure what the final IT was, I went by the feel when I used the thermopop.  Finally served with some roasted cauliflower and collards.

LBGE

Pikesville, MD

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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nice cook. Country style ribs around here are usually cut into long strips. Never seen any that size. 
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  • Acn
    Acn Posts: 4,448
    theyolksonyou said:
    Nice cook. Country style ribs around here are usually cut into long strips. Never seen any that size. 
    Thanks!

    That's what I've seen every other time I've gotten them.  It was a surprise when I opened the package and the big chunk came out.

    LBGE

    Pikesville, MD

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  • SGH
    SGH Posts: 28,883
    edited March 2015
    Awesome brother. Country style ribs are one of my wife's favorites. She loves them. Truth be told, im pretty fond of them as well. Solid cook :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Acn
    Acn Posts: 4,448
    SGH said:
    Awesome brother. Country style ribs are one of my wife's favorites. She loves them. Truth be told, im pretty fond of them as well. Solid cook :clap: 
    Thanks SGH!

    LBGE

    Pikesville, MD

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  • Zmokin
    Zmokin Posts: 1,938
    Acn said:

    Nice Fork!
    the only problem I see with this picture is...



    it needs more meat on the plate.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Acn
    Acn Posts: 4,448
    Zmokin said:
    Acn said:

    Nice Fork!
    the only problem I see with this picture is...



    it needs more meat on the plate.

    Thanks zmokin; I thought clean forks were OK, people only got up in arms about the dirty forks?  Although I guess I have the one I used to flip the pork while seasoning, so I have both!

    Portion control was one of our new year's resolutions, I'm down about 7.5 lbs the last two months with no diet changes except measuring out portions and being better about getting on the treadmill everyday.  We still ignore that when we're out or on special occasions, but it's been working for us.

    LBGE

    Pikesville, MD

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  • jonnymack
    jonnymack Posts: 627
    Hey I'm all for losing weight but two strips?!?!?!  You are a better man than I.
    Firing up the BGE in Covington, GA

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  • rifrench
    rifrench Posts: 469
    Looks good, I'm doing some today!
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • cook861
    cook861 Posts: 872
    great looking meal 
    Trenton ON 1 mbge for now
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