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Boneless Country Style Spare Ribs

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edited November -1 in EggHead Forum
I have 3 boneless country style spare ribs weighing a little over a pound each. I'd like to smoke them at 225-250F just like a pork butt but don't know how long or to what internal temperature. Anyone have any ideas or suggestions?
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  • wrobs
    wrobs Posts: 109
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    Ed on Cape Cod,
    I recently cooked some CS ribs that were cut from a butt and I let 'em go to 190 and they were falling apart. I kept dome at 250-275 and they were on for about 5-1/2 hours. I didn't sauce until the last 30-45 minutes and they turned out real good and tender.
    Good luck.[p]Robert
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