Country Style Ribs

Unknown

I have had my egg for a month and a half, and have only done simple things. This weekend we are going to cook country style ribs. In case this is a name just used locally, it is a 5 and 1/2 pound piece of pork, 10 ribs in it that are only about 2 to 3 inches long, and a BIG slab of meat to one side. I don't have a raised grid, so I definately plan to use the plate setter. What temperature is recommended for this, and I would love to have a ballpark idea of how long this will take to cook. Thanks in advance for any help you give this novice.

Nessmuk

Zee,
Just cook some this past weekend. [p]I cook @ 250 grid. Rather than cook by time, a competitor said it best..." I cook by temp." [p]Stick a polder in the meat & when it reaches 160, it is done.[p]Should take 4 to 6 hours.[p]I spritz once an hour with both apple juice & olive oil.[p]I marinate overnight & slather with mustand & shake on a rub.[p]

thirdeye

Zee,[p]That is BIG! Usually the largest we can get has 5 or 6 ribs. These are much leaner since they come from a bone-in pork loin. They are tender and moist. More common in my neck of the woods are the other type of country ribs which are cut from the shoulder. I like them fine too.[p]Anyway, I prefer not to barbecue the loin ribs but cook them much like a thick pork chop, using roasting temperatures with a direct set-up. Are you thinking of cooking the section whole?[p]~thirdeye~

Unknown

And so are their beer prices.......[p]Yo Zee, The first thing you need to do before you begin to cook those country style ribs is determine which kind you have. There are two types that come from different areas of the hog and one of them cooks a lot quicker than the other. The link below will take you to a longer and more complete explanation on how to cook country style ribs.[p]Lager,[p]Juggy D Beerman
Back in the aisles in 59 days
[ul][li]Country Style Rib Advice[/ul]

Unknown

thirdeye, yes, I will be throwing the whole thing on the egg.

fishlessman

<p />Zee,
you can trex a country rib roast. if you roast the whole thing there is a lot of fat in there. sear rest and roast at 350 raised grill direct. because of all the fat, i think they come out better if you cut them in 2 bone sections. you get more flavor from the spices that way. cook the same way and they are done at 145 internal, very moist.

thirdeye

fishlessman,[p]Those are great pictures. Could I post the first and last photo's along with your cooking tips on my country rib page on my cookin' site? It would be a nice addition since I focused on the shoulder cut country-style ribs.[p]~thirdeye~

fishlessman

<p />thirdeye,
sure,take what you need, heres another shot of them butterflied 2 bones. this is a great piece of meat that i think is just normally ground up.

thirdeye

fishlessman,[p]That is a nice one too. I'll let you know when I upload them so you can proof my copy.[p]Thanks
~thirdeye~

Unknown

fishlessman, I don.t have a raised grill. I will cook it indirect, what kind of time you think it will take? And as for the internal temp, I have always heard to do prok to 170, is 145 high enough? Thanks.

fishlessman

Zee,
pork is safe somewhere around 137/139?, pull at 145 and it will raise 5 to 10 degrees depending on the size your cooking. i dont wear a watch, im thinking about an hour for the roast, and 2 bone cuts take the same time as a nice steak.

Unknown

fishlessman, thanks for tip of cutting it up, but the cooking by committee group over here wants to cook the entire 5 and a half pound piece whole, and since we do not have a raised grill we are going to cook it with the plate setter. Can you or anyone please give us a general idea on the time it will take, and at what temp? TIA.