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country ribs

dial1hvac
dial1hvac Posts: 2
edited November -0001 in EggHead Forum
Got my Egg about a week ago and have done rib eyes, chicken and burger all came out great. I'm doing some country style pork ribs next, any good recipes and cooking times & temp would be helpful. The chicken I did was the best i've ever had.
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Comments

  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    Welcome to the forum, now you are hooked like the rest of us.
    I don't worry as much about cooking times as internal temperature. If you haven't bought a good thermometer, it's time to spend some money. I really like one of the polder style with the probe to stick in the meat and back that up with a great instant read electric one.
    Good luck with the country style ribs, my opinion one of the best low cost cuts of pork available.
    Can't wait till you try some pulled pork of the egg, maybe the best thing cooking!
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  • Jersey Doug
    Jersey Doug Posts: 460
    I cook country style spareribs at 300º indirect for something between three and four hours depending on how big they are. The bigger ones cooked longer are definitely better.

    In a little more detail: I give the ribs a generous application of Dizzy Dust, set up the Large with a pizza stone as an indirect piece on the Spider and the porcelain grid up in the dome on the Adjustable Rig, stabilize the temp at 300º, put the ribs on their sides on the grid and insert the Maverick probe lengthwise into one of the larger ribs being careful to avoid its touching the bone. I let them cook undisturbed until the internal temp reaches 185º. At that point I flip them, give them a generous brush of Carnivore Sweet, crank up the heat a bit and let them go for 10 minutes. Then I flip them back over, brush them with Carnivore again, check that the heat hasn't gone higher than 375º, and let them cook for another ten minutes. Then I take them off the Egg, tent them with foil, and set up whatever I'm cooking next in the Egg which usually means they sit for 10 or 15 minutes. At that point the ribs are ready to serve.
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    Country style spare ribs, easy. 350 direct for 10-15 mins per side with John Henry (BGE) Pecan seasoning. Done in no time flat.
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  • Bacchus
    Bacchus Posts: 6,019
    Love country ribs. You could do a simple BBQ type rub and cook indirect at 250-275 for a couple hours. Great/Easy Real Deal BBQ.
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