Boneless Country style pork ribs

HeavyMetal

Greetings Eggs!

I wanted to ask the Good Eggs here about Boneless Country style pork ribs and the art of Egg Fu.

First off...I smoked some pork shoulder into complete deliciousness this week. 4.2 lbs took about 12 hours at 220-250 degrees egg temp before the internal temp was 200 degrees...but it was worth the wait. So I was in Costco and found 6 lbs of Boneless Country style pork ribs.

Question...How long and at what temp should I plan for these magical porkstuffs???

FYI...I plan on using Larue Tacticals "Dillo Dust" as my dry rub on these.

Richard Fl

Here is a great recipe if you like oriental. With or Without bones the flavor is great.

Pork, Ribs, Country, Oriental, Vietnamese, Nature Boy

Full of flavors, this pork dish uses a Vietnamese marinade that goes well with all pork. Works great on country ribs (those big fat fatty ones cut from the shoulder). I have done it several times, and think I have it down now. My brother in law, who hates fish sauce, loved these country ribs. You can't really taste the fish sauce, but it is critical to enhance the flavor.


Ingredients:
8 big fat Country Style Ribs
6 Clove Garlic
2 stalks of fresh lemongrass - chopped
2 Tbs Vegetable Oil
2 Tbs Brown Sugar
6 Tbs Oyster Sauce
1 Tbs White or Black peppercorns (I use white
2 Tbs Honey
4 Tbs Fish Sauce
1 Tbs Soy Sauce
2 Tbs Sesame Oil
2 Tbs Rice Wine (or white wine




Preparation Directions:
1 Chop lemongrass and grind in blender until fluffy and completely chopped. In Mortar, pound garlic, brown sugar and peppercorns into a paste.
2 Add half of the sesame oil, veggie oil, wine, fish sauce and mix well. In bowl, or blender, mix the lemongrass in with your marinade.
3 Dump over pork in a ziplock bag, and massage all over meat. Refrigerate several hours, preferably overnight.
4 Prepare finishing sauce my mixing oyster sauce, 1 T sesame oil, 1 T Honey, and 1 T Soy sauce. Maybe some black pepper, or other pepper to desired spicyness.
Cooking Directions:
1 Assuming you have the fatty shoulder country ribs, cook indirect over a drip pan at 300-325 or so for 2-3 hours depending on thickness.
2 Finish last 20-30 minutes direct over coals after brushing finishing sauce on. Not too hot since the honey will burn. As with most meats on the egg, the less you open it...the better.
Special Instructions:
1 Marinade is awesome on ribs or chops too.
2 Cook as you would normally cook those cuts.
Enjoy


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Nature Boy, 2000/12/09

DeanR

Try the Jacks Ribs from BBQ pit boys. Easy and tasty.
I go with about 1hr 10 min in the pan.

http://www.youtube.com/watch?v=9KJRa7VT12o

PhilsGrill

Just do them raised direct at around 300. Try some Pecan seasoning on them.

HeavyMetal

So....sounds like the slow and low does not really apply to this type of meat? Why is that...fat content?