Pork Loin Country Ribs

I went with Malcom Reed's video https://tvwbb.com/showthread.php?77406-I-m-smoking-Pork-Loin-Country-Ribs-tomorrow-but-not-sure-about-temp-and-time




He cooks@275 degrees

Up to 1.5 hours with spog and rub to about 150 degrees

Then pan with pineapple juice/bbq sauce for up to 1.5 hours

Finally glaze with sauce 5 minutes each side

Finish temp 195-200 degrees

2 1/2 - 2 3/4 hours total time




These went to the upper range for total time, and noticed the cut piece in the pic one was one of the "big pork chop" pieces and was a little dry, but the pieces with the bone in them were great.

I have another package in the freezer, and next time I'm going to the lower end of total time.


The "butt cut" country ribs (from the video) look like they may have more bone, but are cut thinner, not sure if I smoked that style last year, never noted the different cuts. I'll look for those>

Wishing I had a replicator about now

Those look terrific Ed. When making CSR's I prefer the "ribs" that come from the Shoulder or the Butt. There's more uniformity in how they're cut and don't seem to dry out. One of our markets in my area, I believe Costco or Winco, label their CSR's "Cut only from pork shoulder". I look for these.