country style ribs came out dry

fbpMember

Seasoned the 1 inch thick country style ribs with salt/pepper/ garlic powder. Cooked at 225 fir about 3h. No mustard or brine. Read where the internal temp should be 195 to render the internal collagen. They came out inedible? Any hints ? Water pan underneath, mustard with rub? Shoot for lower meat temp?

1/14/247:00 PM

❤️ 0

Original Post

jay1924Member

"Country style ribs" can be several different styles or cuts of rib meat. Some are actually slices of the thin end of the butt, while others can be just slices of the loin rack. If there is significant lean loin (lighter colored) meat, they will be tougher and drier. I don't think in that case there is enough internal collagen to convert to gelatin.

1/15/248:45 AM

❤️ 0

Add Reply

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...