ckreef Posted April 19, 2020 Report Posted April 19, 2020 I had some country style ribs and thought this would be something a bit different. Will definitely do this cook again. Country style ribs poked with peach balsamic vinegar, added some BBQ RUB, then low-n-slow at 230*. Pulled at a IT of around 150*. About 2 1/2 hours. Chopped them into 1" squares and put in a dish. Sprinkled on SOME more rub, maple sugar (courtesy from a friend in Canada ), two different BBQ sauces, and some butter. Covered in foil then back on the Komodo Kamado at 300*. After an hour or so more dinner is ready. Yummy. 7 Quote
tony b Posted April 19, 2020 Report Posted April 19, 2020 Interesting idea. I might still have some country style pork ribs in the freezer? Quote
ckreef Posted April 19, 2020 Author Report Posted April 19, 2020 3 minutes ago, tony b said: Interesting idea. I might still have some country style pork ribs in the freezer? Both me and Mrs skreef agree these were the best country style ribs I've ever cooked. When I cut them up I trimmed off the fat so they were just bite sized flavor bombs. 3 Quote
MacKenzie Posted April 19, 2020 Report Posted April 19, 2020 Sounds like a great idea for country ribs. 1 Quote
tony b Posted April 20, 2020 Report Posted April 20, 2020 While digging in the freezer for something else this morning, I did run across a couple of country style ribs in there. Will remember this idea for a future cook. 1 Quote
MacKenzie Posted April 20, 2020 Report Posted April 20, 2020 One never knows what's lurking at the bottom of the freezer. 2 Quote
tony b Posted April 21, 2020 Report Posted April 21, 2020 On 4/20/2020 at 11:45 AM, MacKenzie said: One never knows what's lurking at the bottom of the freezer. 1 Quote
Aussie Ora Posted April 22, 2020 Report Posted April 22, 2020 One might find something from 1989 lol One never knows what's lurking at the bottom of the freezer. Sent from my SM-T835 using Tapatalk 2 Quote
