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Posted: 3/25/2006 12:57:00 PM EDT

so I got great advice on slowing cooking an 8# shoulder. It came out great. Now i have 7 pounds of pork country ribs. The are about 6 - 8 inches long and about 1.5-2 inches thick.

How long should I cook em and at what temp? 275 again?

ps. Does anyone know an arfcom member whose name starts offf BFG (but maybe ends with something I can't remember) and he goes to Clemson? He sent me an IM but it got deleted before I responded. Can anyone help?
Link Posted: 3/25/2006 2:42:17 PM EDT
gratuitous BTT
Link Posted: 3/25/2006 2:48:59 PM EDT
Country ribs are pretty lean so they don't do as well slow cooking as a pork shoulder does.

If you want to slow cook them do it at 250 degrees for a few hours.

That should do it.
Link Posted: 3/25/2006 2:50:23 PM EDT
Link Posted: 3/25/2006 4:00:16 PM EDT

Pork the other white meat.

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