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Doing pork ribs for 2nd time; first time others will eat
Comments
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I do country ribs the same as spares and babybacks. 250* until tender. Probably the one cook I don't do to temp
Steve
Caledon, ON
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Country ribs (which is what I gather you are going to cook) present a different cook challenge than the "normal" ribs-here's a method I have had success with (can't remember the source but not me):
Cook them indirect (250*F) till they are somewhat brown, an hour and a half to two hours. Wrap them in heavy duty foil, and cook another hour. Open, and test for tenderness. They should be sitting in steaming broth of their own making. If they are starting to fall apart, pour off the juices, and place leave them in the open foil pouch. They will begin to brown up again in the open air.
Take the juices, mix with some BBQ sauce, and cook down.
At the end, remove the meat from the pouch, and brush with the sauce. Give them 10 -15 minutes till the sauce becomes thick, but not burnt.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
If they are part shoulder/part loin so I would take them to 140-145. Since you are marinating them that should "brine" them enough to even everything out. I might pound them to 3/4inch to break down the connective tissue/fat.
If they are all shoulder(sounds like they are) cook them like pulled pork/ribs until they start to fall apart - 195ish.
It sounds like you're doing them right seasoning - wise. -
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Ok so not enough room on the grate for all of it. Can they stack on top of each other?Boom
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"allegro hot and spicy" When i am cooking for a large group of people i tend to hold off on the "heat" and keep things very mild so they don't get thrown in the garbage. Women and kids tend to shy away from spicey "STUFF".?
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It's a large group and several other dishes being made. And it will also have a rub and then a sauce. So there won't be any real spice to it. But also having lamb, brisket, and beef ribs.Charlie tuna said:"allegro hot and spicy" When i am cooking for a large group of people i tend to hold off on the "heat" and keep things very mild so they don't get thrown in the garbage. Women and kids tend to shy away from spicey "STUFF".?
Boom -
Post some pics when done! Sounds like a great plan
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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