A few days ago, I picked up a pack of Boneless Loin Back Ribs at the grocery, thing that it would be interesting to cook these on my Egg. However, I see lots of conflicting thoughts about how to cook Boneless Ribs in the forum. Some refer to Country Ribs, which I think that these are not. But I am a novice when it comes to meat cuts, so I am a bit confused here. The ones that I purchased don't look overly marbled.
Some recommendations are for a log slow indirect cook at about 225 to 250. Others seem to recommend a Reverse Sear/High heat approach. Some recommend a marinade, others don't. Any thoughts on the best approach? And if recommending a marinade, what do you recommend as a marinade. I want to have these ready to eat about 7 hours from now, so I may need to get started in a few hours.
Thanks
Large Egg. New Orleans Area
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XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX