not sure. The package only says bone in country style ribs. But at 1 dollar a pound I couldn't pass it up.Loin or butt cut?
do you use a rub like you would for ribs or a butt?Does the bone look like the one in a butt or like a rib bone.
Chances are there from a butt. Doesn't look like a rib bone, just a hunk of bone here and there. I like to smoke them for an hour, hour and a half then put them in a foil pan with a braising liquid of choice (i like to melt down peach preserves and cut it with apple juice and a little of my favorite bbq sauce) then cover and cook for another hour to hour and a half until fork tender. You can also put them back on the smoker afterwards for 20 minutes or so and baste with whatever floats your boat.
Now I'm not real familiar with the loin cut but I'd assume it's less fatty in which case the method i described may not work as well.
awesome. Thanks!You absolutely can and i usually do. But, season them to taste before hand for sure
lots of great ideas. Thanks!I usually rub mine with my regular pork rub (Jeff's) and cook them just like Vonk. Sometimes my times may vary with how they're doing on the grate. I use a lot of peach preserves on chops, loin, etc. Another good braise is Jeff's sauce with honey and apple juice in the covered pan. I like the braise to be at least 1/2 the depth of the ribs. CSR's are one of my favorites.
Good luck, Joe.