cooking time for country style pork ribs?
cooking time for country style pork ribs?
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cooking time for country style pork ribs?
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Post #1 - May 28th, 2007, 4:56 amWe don't have no fancy grill, just a tiny, one burner, mini Weber gas grill (the Weber Baby Q, to be exact). Since it's just two of us, it serves the purpose; I use it probably 6 nights a week. Today, I wanted to make some country style pork ribs. The question is, how long would these need to be cooked? All the info I am finding online is for indirect cooking (not an option with only one burner) and smoking. Can I grill them just like pork chops and have success? Should they be cooked over a low flame for a longer period of time? Any advice that can be offered would be greatly appreciated. (BTW, in case it makes any difference, they have been marinating overnight.)
Thanks!
Peace,
Katharinepeace,
Katharine
"Granddad was superstitious about books. He thought that if you had enough of them around, education leaked out, like radioactivity." (Terry Pratchett, Johnny and the Dead)
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Post #2 - May 28th, 2007, 10:37 amIn KC, "country-style" ribs are in fact strips of butt/shoulder. They are usually nicely fat-laden, so can stand with a pretty hot fire. I've cooked them on the same Weber device as yours more than once: get yourself a nice heap of ashed charcoal, put the 'ribs' right on it, and grill away.
Smoking--or, at least, adding some smoke--isn't impossible. Get just one or two coals going, move to the side, put a hunk of wood on top of them, move the 'ribs' to the farthest point from the coals, move the slider on top to about half-closed, and let it smoke. After awhile, build the coals and grill.
Of course, if your 'ribs' are really ribs, then all my bets are off! :^)
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #3 - May 28th, 2007, 10:42 amThanks so much for the advice! Since it's a gas grill, though, I have never used charcoal with it. I don't think I can... How long do you recommend cooking them for? It's about 1.5 pounds.peace,
Katharine
"Granddad was superstitious about books. He thought that if you had enough of them around, education leaked out, like radioactivity." (Terry Pratchett, Johnny and the Dead)
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Post #4 - May 28th, 2007, 10:53 amOh sorry! I confused your grill with my baby "Smoky Joe".
I'm not sure about the time--I just grill them by feel (literally): when they're stiff enough I pull them off. If they're the usual thickness, probably 7 minutes on the A-side, 5-6 on the B-side should get you nice pink meat.
Let us know!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #5 - May 31st, 2007, 9:46 pmThanks for all the advice. I cooked them for about 2 minutes on each side at a high heat, then lowered the flames and gave 'em another 6 or so minutes on each side. They turned out delicious, but I am ready to try "real" ribs next time!
My first ever food pic:
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peace,
Katharine
"Granddad was superstitious about books. He thought that if you had enough of them around, education leaked out, like radioactivity." (Terry Pratchett, Johnny and the Dead)
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Post #6 - June 1st, 2007, 10:38 amThose look great, I may have to try grilling some pork this weekend for the kids.
Love the sig line, nice to see another Pterry fan around.I used to think the brain was the most important part of the body. Then I realized who was telling me that.
