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Z
Need Help With Pork Loin Country Style Ribs (Bone In)
Figured I aught to update with results. I ended up smoking with pecan and cherry in my MES 40 Gen 2.5 at 250F. When internal temps approached 145, I poked them a bit and decided they could go a little longer per Bear's suggestion. Left them in till the smaller ones were 160, and pulled them... -
Z
Need Help With Pork Loin Country Style Ribs (Bone In)
Thanks everyone for the posts. The main issue is there are multiple cuts sold as country style ribs. I've seen and cooked shoulder CSR before, but not loin. I typically grill loin chops to around medium, any higher and they tend to get a bit tough. Some threads I have read with CSR tips end... -
Z
Need Help With Pork Loin Country Style Ribs (Bone In)
I need some advise on these. It seems there are a lot of posts about shoulder country style ribs, but not loin. I'm guessing 225F till internal temp of 140-145 based on the cut of meat. Should I marinate overnight? Loins don't usually have a lot of fat, so I'm concerned about it drying out...
