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Country style ribs

Old SaltOld Salt Posts: 357
edited 11:20AM in EggHead Forum
I'm cooking 6#'s of country style ribs tomorrow. They are pretty fatty. I'll be using a drip pan between 2 bricks and a grate above for the ribs to get higher in the dome. Question is, what temp and length of time. I have the ancient large clay egg.


  • egretegret Posts: 4,109
    I did some of those yesterday.....turned out great. 250 dome until internal reached about 180 degrees, took about 4 hours.
  • FlaPoolmanFlaPoolman Posts: 11,675
    I did these monsters (2# each) indirect at 250 I think for 2 hrs. then foiled for 1 hr. and finished with a sauce. Internal temp was 165.


  • JeffersonianJeffersonian Posts: 4,244
    It's been ages since I've had a pork steak...I think that's gonna change. Those look great, Pat.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Thanks, these are easy & fun. Just had my butcher custom cut another batch. 13 pounds cut to 6 country ribs. Fred Flintstone special is what my butcher is calling them now. When they are that big it gives you a bigger margin for a good cook like Butts. Really easy and great conversation when guests see the slabs on the grill.
  • Jersey DougJersey Doug Posts: 460
    I've started a collection of ideas to justify the purchase of our new Large. (I've been cooking on a Small until now.) These go to the top of the list.
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