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Country Ribs

2Fategghead
2Fategghead Posts: 9,624
edited November -0001 in EggHead Forum
A couple days ago I seen Bente's post on cooking the country ribs. So, I thought I would do the same.

I am going indirect at 275° with a foil lined drip pan in the plate setter and the grid extender. I have seven pounds of ribs rinsed off and patted dry with some evoo rubed on the meat and Dizzy Pig's Raging River for the rub.

Here is one of the two packs of meat Cindy bought.

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Now I will get the egg ready. I had a lot of used lump so I cleaned out the fire pit and filled it to the fire ring with used lump.

Yesterday some were suggesting to try using the fire starter on top of the lump when you are doing a low and slow cook. I pulled two of those hickory chunks back out of there.

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After a half hour to forty five minutes getting the egg stabilized I put the meat in.

I will cook these until the internal meat temp is around 175°-180° and when A toothpick can go in the meat with no resistance. About three or four hours.

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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Sounds like some good eats are in order

    GG
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Thanks Kent! :)

    I'll let you know later.

    Hey I'm not sure how often to turn these do you know? Tim
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  • JB
    JB Posts: 510
    Looks good Tim. Last time I did 'em at 250 for 4 hours, then kicked up to 275 sauced, and another 45 mins until 180 internal. No turning.

    Countryribs8-22-09002.jpg
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Thanks JB
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  • BENTE
    BENTE Posts: 8,337
    i have not taken the temp on them myself just by looking is how i know when they are done...


    or if the wife and kids ask one too many times when dinner is going to be ready

    that is when they are done


    looks good ;)

    also no flipping with the platesetter in

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • 2Fategghead
    2Fategghead Posts: 9,624
    Thanks Terry
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  • 2Fategghead
    2Fategghead Posts: 9,624
    After three hours I checked them and the thermapen said all were at 180°-200° so I pulled them and foiled them with towels and a cooler until the taters get done. I have a plate pic soon. Tim


    000_1262.jpg
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Here is my plate. This was my first country rib cook and we just loved them! :P

    If I had it to do over again I would have pulled them a little sooner because one or two were over cooked and dry. The smoke was hickory and was just right. The rub crust was very nice. I had the home made BBQ sauce on the table.

    I will definitely have this again! Next time I will try fruit wood for smoke. Tim

    000_1264.jpg
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  • cookn biker
    cookn biker Posts: 13,407
    Nice job Tim!! They look tasty. I've yet to do those up. Might be my Sat. cook. :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Thanks Molly, :) They were very tasty and the hickory smoke was just right. Tim
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I'm slow in responding but I never turn and very seldom rotate the grid. There are a lot of food items I don't turn when cooking.

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Looks pretty darn good from this end. Thick & Sticky... you make your own bbq sauce, something I haven't attempted.

    It is pretty hard for me to tell when ribs are done. I try temperature and it seems anything between 165° - 200° comes out good. I use the bend test but that very seldom works for me.

    I mostly use the visual meat pull back, tooth and toothpick method. First the visual meat pull back on the bone. About 1/2 inch on pork ribs and an inch or a little more on beef ribs. Then the toothpick and if it goes in easy then I sue the tooth method.

    Here are some beef ribs
    beefrib1.jpg

    Well you can see the tooth (taste) method.

    Kent
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  • jaydub58
    jaydub58 Posts: 2,167
    When I did 3-4 lbs last week, I did time and temp similar to the other posts here. I did hit them with some mustard and applied rub like I have a 50 lb bag in the garagae (I don't).
    Man, that did produce a pretty neat bark, which added a bunch to the taste!

    :cheer: :cheer:
    John in the Willamette Valley of Oregon
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