12 hours ago I had no idea country style ribs could come from 2 different cuts of meat: one from the loin and one from the shoulder. As I was researching my cook today, I came across this thread that educated me on the bigger subject matter, which was what I was cooking. Apparently this information is vital as to what IT you cook these to. Thanks to SMF, these shoulder country style ribs turned out perfect!
I seasoned them up with some store bought GrillMates rub, then smoked them at 225° for about 5 hours until they all read between 190°-195° IT. They were fall apart tender, melt in your mouth, perfect smoked pork deliciousness!

I seasoned them up with some store bought GrillMates rub, then smoked them at 225° for about 5 hours until they all read between 190°-195° IT. They were fall apart tender, melt in your mouth, perfect smoked pork deliciousness!