Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

grilling pork - raised grate or fire ring level?

Powak
Powak Posts: 1,412
in EggHead Forum
Just curious what other Eggheads's experiences are with grilling pork on the egg. I did some boneless pork country ribs which are short 3-4" long cheap $1/lb cuts of pork with a rib of fat in the middle. Grilled em up at on the PSOO2 at 400 degrees till they started browning a little, did some coats of Baby Rays while carmelizing the crust on then pork. This is how I used to do em on Weber kettle. While they came out damn good they were just a hair dryer than I wanted. Is cooking at fire ring level for less time better with pork or raised grate but maybe higher temps?
· Share on FacebookShare on Twitter

Comments

  • Hub
    Hub Posts: 927
    I'm a raised grid man.  I'd raise the grid and raise the temp.
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    One thing to keep in mind is the amount of lump you are using. A firebox full of lump with a normal position grid is about the same as a raised grid with lump high into the fire ring. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • NonaScott
    NonaScott Posts: 446
    These days country ribs are usually just sliced pork butt bone in or boneless. Everyone I know treats them like pork butt. Low and slow until tender.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    NonaScott said:
    These days country ribs are usually just sliced pork butt bone in or boneless. Everyone I know treats them like pork butt. Low and slow until tender.
    I gotta try that some time. Maybe a nice slow indirect or indirect smoke. 
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    The grocery store also carries big long boneless country ribs which although named the same seem like a tottally different cut. They're like 50% fat and really chewy. 
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    I did pork tenderloins last night at standard grid height.  Worked out fine.  As @Carolina Q says, pay attention to the distance from the coals to the cooking grid. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Over cooking is what dries out meat. More distance should actually give you more time and more control over done-ness, given equal fires
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • THEBuckeye
    THEBuckeye Posts: 4,232
    Raised with a Woo2
    New Albany, Ohio 

    · Share on FacebookShare on Twitter

Categories