Last night my wife cooked country style ribs in the oven. She marinated them in Adolph's meat tenderizer mix, then into the oven at 350 uncovered. I had read in Meatheads book to treat them like pork chops, and pull at 135. I convinced her to let me put a probe in one of them during the cook. They got up to 135 pretty fast and I told her they were done. To my horror she stuck a fork into one of them and said no they are not. They continued to cook until I could not stand it and got out the thermopen MK4. The ribs were at 178. We pulled them and they sat in the water for about 10 minutes.
They were good, but a bit on the dry side. With so much water it was hard to tell if it was from the meat or the water.
My questions are:
Do i treat them like pork chops and not ribs?
If i am going to cook country style ribs on a gas grill what is the best grill temp and pull temp?
Thanks for the help.
They were good, but a bit on the dry side. With so much water it was hard to tell if it was from the meat or the water.
My questions are:
Do i treat them like pork chops and not ribs?
If i am going to cook country style ribs on a gas grill what is the best grill temp and pull temp?
Thanks for the help.
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