Cooking Times

Country Style Ribs

Here’s a little video tutorial I did to show you how we suggest act you cook the country style ribs, both bone-in and boneless.

Stuffed Chicken Breast

350˚ F – No Water! – Lid On

1 Breast – 1.5 hr. — 1.75 hr.

2 Breast –  2 hr. — 2.25 hr.

3-4 Breasts – 2.5 hr. — 2.75 hr.

5-6 Breasts – 3 hr. — 3.5 hr.

Stuffed Pork Chops

350˚ – No Water! – Lid On

2 Chops – 1.75 hr. – 2 hr.

3-4 Chops – 2hr. – 2.5 hr.

5-6 Chops – 3 hr. – 3.5 hr.

Best baked, standing with up with the filling facing up to the top of the pan.  The flat bone on the bottom of the chops will allow them to sit up.  You can always crumple up a ball of foil and place in the middle to help them stand up and not tip over!

Stuffed London Broil

350˚ – No Water! – Lid On

Small Broil – 2 hr. — 2.5 hr.

Large Broil – 3 hr. — 3.5 hr.

Stuffed Bnls Pork Roasts

350˚ – No Water! – Lid On 

1 Roast – 2 hr.

2 Roasts – 2.5 hr. — 3 hr.

3-4 Roasts – 3.5 hr.

Stuffed Steak Pockets

350˚ – No Water! – Lid On

2 Pockets – 1.5 hr. — 1.75 hr.

3-4 Pockets – 2 hr. — 2.25 hr.

5 + 2.5 hr. – 3 hr.

The trick to telling if these are done is: Stick a fork in them and twist. If the meat separates get them out.  If not, give them another 15 minutes and check again.