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"Country Style Ribs"

edited November -1 in EggHead Forum
I've been reading the archives about "country style" ribs. However, the more I read the more confused I got. Want to do some country style ribs tomorrow and package reads "Country Style Ribs (Bone in)". From my reading this leads me to believe that these are from shoulder cut and should be cooked around 225 to 250 for about 4-5 hrs. Internal temp around 160. Is this correct or do they need to be fast cooked. Thanks for the help.


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