Carne Adobado - Pork in Red Chili

Peggy

Hi Guys! I'm looking for some eggspert advice. I'm a new BGE owner and have only used my egg one time..on Thanksgiving Day. I had some trouble and all of you came to my rescue. Tomorrow, I'm making Carne Adobado and would like to try it on my egg versus the oven as usual. We use boneless pork country style ribs marinated in ancho and guajillo chili sauce for 24 - 48 hours. This is a typical recipe for us out West. I can share the recipe later if you want. [p]Here is my question? I have not seen many posts for country style ribs. How would you guys cook the country style ribs? The meat typically falls of the bone in the oven and I'm hoping for a similar result in the BGE. thanks - Peggy

RhumAndJerk

Peggy,
After looking at some basic Carne Adobado recipes, my first thought would be to use a Cast Iron Dutch oven on the Egg to simmer the meat in. I would follow the same time and temperature as you would in the regular oven. Make sure that you stir the meat every fifteen minutes or so and keep an eye on the liquid level. I would not put a lid on the Dutch oven.[p]Yes, we would be interested in your recipe.[p]Hope this helps,
RhumAndJerk

RhumAndJerk

Peggy,
Sorry, just a couple of other thoughts. Boneless Country Ribs are cut from a pork butt, I think. If this is the case, then I would decrease the cooking temperature to 225 or 250 and cook the meat for four or more hours, maybe even eight. I would check the meat every hour after two to check for desired texture of the meat. [p]Also, skip the smoking wood and just go with the flavor of the lump. Heck, I guess that I would even use a combination of Mesquite Lump Charcoal and Hardwood lump Charcoal.[p]What do you think?
RhumAndJerk[p]

Wise One

RhumAndJerk, I would also cover the bottom of the Dutch oven with some aluminum foil to make cleanup easier. :-)

Peggy

RhumAndJerk, What are the thoughts about cooking on an indirect heat over a drip pan? Would that be too much of a mess in my new BGE? The ribs are not dripping of sauce once I remove them from the adabado sauce. It's more like the consistency of the mustard coating I see some folks recommend for pork shoulders. Thanks for your help!
P

Big Murth

Peggy,
How did your recipe come out? Here in New Mexico, carne adovada is quite plentiful in most restaurant offerings, being really a regional/indigenous favorite, right along with blue corn tortillas, green chile, and stuffed sopapillas.
I can usually go to the butcher/meat section of any of the major supers here, and pick up a package of carne adovada, that I usually cook in a crockpot with some homemade red chile sauce poured over the top for additional moisture and flavor. However, I have thought about a slow cook on the Egg, in a dutch oven, and think the results should be awesome. How did it go? What is that recipe, by the way?
Thanks in advance!! Big Murth

Peggy

Big Murth,
Hi there! I have not cooked it yet! The pork has been marinating since Saturday 12/15 (48 hours). Went to a party last night so I'm going to start cooking it today on a slow cook around 250 for several hours (4 or 5) in a large uncovered roaster. I made quite a bit (10 pounds of pork)! I'll get back to you on the details. My recipe is a variation from Rick Bayless. I'll put it together for you later. Wish me luck! It's my second time on the BGE.

RhumAndJerk

Peggy,
Indirect over a drip pan would work and no it is not too big of a mess. I am at a loss to suggest which way is better since I am not familiar with the recipe.[p]Here is where you can let us know which you prefer and we can all learn something new. Try the recipe both ways, which is half of the fun.[p]Happy Egging,
RhumAndJerk[p]