Thoughts on Country Style Ribs?

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Let's hear it...what are your thoughts on country style ribs on the Egg?  I found them on sale and figured I'd give them a try this afternoon. 

The Cen-Tex Smoker

they are delicious. fire them up.

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The Cen-Tex Smoker said:

they are delicious. fire them up.

I'm loading up the charcoal right now!

lousubcap

Here's a link to a great cook and recipe:
http://dizzypigbbq.com/portfolio/dizzy-pig-bbqd-country-ribs/   

SmokeyPitt

Are they from the loin or from the shoulder (boston butt)?

johnnyp

Pork burnt ends are a solid option 

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SmokeyPitt said:

Are they from the loin or from the shoulder I'm not sure to be honest.   Maybe this picture will help.

THEBuckeye

Yepper! In the rotation. 

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Off topic but this goes well with any cook! It's from a local brewery in town.

The Cen-Tex Smoker

those are definitely from the loin.

lousubcap

Last time I wrestled with true fire water was quite a few decades ago.  I'm sure things are much more regulated now days.  Enjoy the acceleration afforded by that juice...

shtgunal3

The Cen-Tex Smoker said:

those are definitely from the loin.

May wanna cook more like a chop.... IT of 140-145

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Would 350 indirect until IT of 140-145 work?

shtgunal3

Would probably be fine but you might not get much browning. I'd probably go 300 raised direct and flip a few times throughout.

Others may tell you something else altogether. 

If if they were cut from the shoulder or Boston Butt you would want to go indirect until IT of 195 or so.

Wolfie51sb

johnnyp said:

Pork burnt ends are a solid option 

First thing I thought of.

shtgunal3

I don't think you would want to do burnt ends with the loin cut ribs. They are not fatty enough.

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I don't have anything to help me with raised direct.  I'm at 330 indirect now.  They have been on since 5:15.

Mosca

I do lots of country styles. Do them like pork chops.

When I was young (late 60s early 70s) my mom used to grill them then simmer them in BBQ sauce.

shtgunal3

I'm sure they'll be great. You can always pull one @135-140 and sample it. If it's to your liking pull them all. If not, let them go awhile longer. Those are pretty lean though that's why I suggested pulling around 140. If planning to sauce I'd do so around 125-30

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shtgunal3 said:

I'm sure they'll be great. You can always pull one @135-140 and sample it. If it's to your liking pull them all. If not, let them go awhile longer. Those are pretty lean though that's why I suggested pulling around 140. If planning to sauce I'd do so around 125-30

Thanks so much!

pasoegg

I pull them at 140....let them rest...sauce them before taking them off for 5 minutes and resauce them when I take them off to rest... little pink in center and not overdone...love those things!!

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It's on like a pot of neck bone.....

shtgunal3

Looking good reload