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Country Ribs?

post #1 of 5
Thread Starter 
Hi all. Anybody done them? I'm thinking 2 1/2 - 3 hours?

post #2 of 5
It's a chopped up butt. Difficult to temp gauge 'cause of thinness. Watch for "shrinkage" and if yer foiling do it then. Then back out to firm up a bit. no foil? When the bone is loose from the meat.

post #3 of 5
Thread Starter 
Thanks Ritch. I usually do them on the Weebber
post #4 of 5
More like 3 1/2 to 4. I recently did a 2-1.5-.5 and they came out quite good.
post #5 of 5
Thread Starter 
Thanks, I posted a Qview thread last night. They were done in about 3 hours if I remember correctly. Smoked up to temp, 1/2 hour foil, then onto the Webber for crisping.

They were great!
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