Boneless country style pork ribs - reverse sear

Powak

These came out killer reverse sear. 250 indirect  until 140-145ish internal, then removed plate setter and cranked the egg to 550 and seared for 4-5 minutes turning every minute or so.

bhedges1987

Good method for those. I bet they were good. 

bhedges1987

Good way to cook those! I bet they were great.

Powak

bhedges1987 said:

Good way to cook those! I bet they were great.

Man they were awesome. I haven't had much luck with those on the egg up until this cook. On the weber kettle it was no problem but on the egg they can easily turn out "sterile" and not be much fun. I want to try the other style of boneless country ribs too. The long fatty dark meat ones. Heard those are good treated like pork butt, low and slow till 200°.

clifkincaid

Powak said:

bhedges1987 said:

Good way to cook those! I bet they were great.

Man they were awesome. I haven't had much luck with those on the egg up until this cook. On the weber kettle it was no problem but on the egg they can easily turn out "sterile" and not be much fun. I want to try the other style of boneless country ribs too. The long fatty dark meat ones. Heard those are good treated like pork butt, low and slow till 200°.

Correct....the butt cut country style are yummmmmmmmy! Allow some time also...5-6hrs

NJ_BBQ

I use these for pork burnt ends - family and friends love 'em