Times, Temps for Csr loin cut


 
M

Michael Clayborn

New member
I am getting ready to smoke some country style loin ribs. I can't seem to find exact times or temps. As far as I can tell 350 for 45-1hr., but what temp does the meat need to be and foil or not? Thanks, Mike.
 
I don't think I'd do them that hot personally. I'd keep it to the 250F-275F range and expect them to take at least 4 hours, longer if they are really thick.

I'd suggest you do them just like your side ribs ... if you like to foil your side ribs definitely foil these as well, try the same amount of time and so on.
 
Country style ribs-- not ribs at all-- come in a couple varieties. The loin type is recognizable by a pinker, leaner meat, and typically the absence of any bone. The other type, usually just labeled "country style ribs" (no loin), are cut from nearer the shoulder and are deeper red in color, marbled, and often have chunks of blade bone in them. Since what you have is labeled loin, I am assuming you have the former, and those I would treat more like pork loin-- a higher-heat cook. Maybe not as high as 350, though, as carry-over heat might take them past where you want them in terms of doneness. You could foil, or you could brine (probably too late for that now), either with the goal of preventing dryness.
 
Michael,

I basically treat them like I would a good thick pork chop. Medium to medium/high indirect heat, anywhere from 30 minutes to an hour cooking time. The time depends on how hot the fire (grill) is and how cold the meat was when you put it on.

Looking at the time stamps of posts, you've probably already cooked them. What did you do, and how'd they turn out?

JimT
 
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