Need Help With Pork Loin Country Style Ribs (Bone In)

[Z32Life]

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. Thoughts?

 

[smokerjim]

country style ribs are close to the shoulder, usually have pretty good fat through them, really no need to marinade but there is no problems if you want them marinated. I normally take mine to 155-160 internal but that's me I think these need to be cooked to a little higher temp to get them tender again my opinion. I usually just put a dry rub on over night.

 

[chopsaw]

I would treat them like pork loin . I think you have the right idea . I would marinate or inject .

 

[texomakid]

I've cooked them several times. I have good luck using a generous amount of Rub or seasoning of your choice (I season them like a pork rib) and cook them @ 275 to 325 until they're about 160 to 180 internal temp . They might marinate well but I can't help there. I've had bad luck with marinates but that or injecting might really help keep them from drying out. I think cooking them a little faster helps keep them from being too dry.

 

[Bearcarver]

I take Pork Loin to about 145°.
However if those you have are in the picture, with all those Rib Bones & Fat, I'd probably take them to at least 160°.
I like my Meat Med/Rare, but I like my Fatty parts done a little more.

Bear

 

[Jonok]

I often will do a whole smoker rack or two (in my MES 40) completely packed with country style ribs. I’ll cook butts on the top racks, let them drip goodness down, and spritz the CSRs with essentially finishing sauce until they candy up. They are edible at 160 or so, but they just keep getting better if you keep them from drying out.

 

[Z32Life]

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 up being for shoulder cuts, and every now and then someone chimes in about loin ones being different but don't go in depth with how they are best made.

I think I'm just going to try an overnight rub, then smoke @ 225 til internal temp is 140, then brush some sauce on and sear it on the grill.

 

[smokerjim]

when we do our country style ribs at work we only use the first 5 ribs of the loin which has part of the blade bone from the shoulder the more I look at the ones you have look like they might of come from deeper into the loin which would be going into the center cut chops just cut to look like country style ribs. let us know how you make out.

 

[chopsaw]

I think I'm just going to try an overnight rub, then smoke @ 225 til internal temp is 140, then brush some sauce on and sear it on the grill.

The main issue is there are multiple cuts sold as country style ribs.

I agree , like I said above , I think you have it figured out . . Some CSRs are cut from the butt . Yours look like loin meat .

Edit , I would agree with bear that the rib end could use a higher temp finish .

 

[smoking gun]

I've cooked those like a candied rib, adjusting cook time. I wrapped em at 140 and let em get good and tender. Unwrapped and sauced em. Got some smoke on the sauce..... They were delicious..... Good luck!

 

[Z32Life]

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. Decided not to sauce and sear because I liked the way they looked and let them rest a few before serving. The Mrs was pleased with it, and she isn't usually a fan of pork so I'll call it a success.

 

[SecondHandSmoker]

Excellent job.

 

[Jonok]

Looks great!

 

[Bearcarver]

Oh My!!------Awesome!!
Only been here 2 days, at 30 years old, and already knocked one outta the Park!!
Knows he's using a Gen #2.5, Smoked as Pretty a batch of CSRs as I've ever seen!
And the Pictures inside & Out are Fantastic!!!
Like.

Bear