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Topic History of: Country ribs (from loin)
Max. showing the last 6 posts - (Last post first)

Author	Message
Ken Baker	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
Car Wash Mike	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
eddiemac	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	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? thanks ken