What IT for CSR's

[mrad]

I found some country style ribs discounted to $1.50 a pound this morning. I am thinking they are from the shoulder area as most CSRs in my area a labeled Loin on the package and these were not. What Internal temp do I want to aim for? I have not had good luck with the loin cuts of CSRs and am hoping for better results with these

 

[BrianGSDTexoma]

I have not had any luck with CSR's in years and have thrown in the towel on these. Here some threads that might have some help:

Search results for query: CSR

 

[smokerjim]

Country ribs I usually shoot for 185-190

 

[SmokinEdge]

Depends on what you want to do with them.
190-195 are good to just eat, 200-205 for pull. But you need to rely on probing for doneness not so much IT temp.

 

[mrad]

Thanks. I was looking for a ballpark to start probing

 

[SmokinEdge]

If wanting to pull I generally wrap in foil about in the 180’s because being individually cut pieces they can get a hard exterior (dry) if just cooking to eat then pull them around 190 and tent with foil don’t wrap tight until temp drops a bit then you can cover tight to keep warm.

 

[gmc2003]

I usually smoke for a few hours then I drop them in a covered pan with your favorite liquid and braise them until tender. After which I sauce and back on the grate until the sauce sets.

Chris

 

[Steve H]

All the above works. I also just cook to 145 IT. Comes out super moist and tender as swell. Brining them makes them even better.
Opps! I just saw reread what you were saying. The above ideas are much better for these.
The CSR's I was talking about cook better to 145 IT.