what's the preferred way to cook "country ribs" from the loin? they are about 1 inch think. trex or "normal"--say 400 direct till 145-ish internal?thanksken
Country style ribs off the loin cook very quickly....so a hotter, faster cook is in order and with the 145-ish temp you're on the right track....And obviously with the Country style ribs off the shoulder they can be cooked lower-n-slower...you're on the right track...You'll be fine....ed
Ken Baker, This was cussed and discussed a few weeks ago. I don't think you can wrong. The meat is so lean, I like to cook real low and slow. Like a thick cut pork chops. What ever you do, let us know.Mike
guys--thanks for your suggestions.dusted w/ dizzy pig (did 2 for my wife w/ garlic powder and black pepper--wish DP made no-sodium versions of their rubs!), 400 direct, turned so that each of the 4 sides got to face the heat (they were cut about as wide as they were thick). pulled at 145--they were great!!Ken
