I have been searching the archives and found the following:[p]Country style ribs are either cut from the shoulder or the loin. The ones in the shoulder you tend to cook more like spares or back ribs, low and slow to melt out the fat. The boneless loin cut country style ribs are the same as boneless loin chops which should be cooked 350 or so for 45 min. or less to a temp of 145 or 150 before pulling so they don't dry out. Thats all great to know, but I have bone-in loin cut country style ribs. They are a bit redder than the whiter boneless loin. They also look like they have a bit more fat than a normal loin. We're eat'n tonight. Starting to run out of time. Any recommendations on temp and cook time. It's almost 2:00 now.[p]thanks, Spatchcocked chicken tomorrow. What a great weekend.
Beers to all!