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Country Style Ribs
Butt Steak
Posts: 19
Does anyone have a recipe for country style boneless ribs?
Comments
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Throw'em on the grill next to the US team. at like 600*
They'll be sweet -
They cook pretty much like a loin, 375-400 to internal of 135-140 and rest a few min. They are not really a rib type meat, so you don't need lo & slo
Capt Frank
Homosassa, FL -
You can cook them hot and fast or low and slow. 400 and flip a few times till 150 internal and they have the consistency of a thick cut pork chop. 250 for 3-5 hours hours and they turn to butter. I like em hot and fast, wife doesn't like em at all. Gotta cook a tenderloin for her.
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I tried a good recipe on YouTube recently that involved cooking the CS ribs in a pan with beer and bbq sauce in a pan and then finishing on the Egg with a little more sauce.
Here's a link:
http://www.youtube.com/watch?v=rt_yLN57E8Y
Good eatin' -
OMG... .gross...briased in bbq sauce? Not!SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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rub in bad byrons 225 low and slo sweet baby rays last 20 min.
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Goriller wrote:rub in bad byrons 225 low and slo sweet baby rays last 20 min.
That sounds like the best way mentioned so far!!!Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
Question: Hot and fast - direct
Low and slow - indirect
Would you also pull both when they reach 140-150?George Foreman? Who?Tim C. Panama City, Fl.Large, Minimax-soon
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