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Pork Country Style Ribs - How?

dabrodas
dabrodas Posts: 26
in Pork
Hey Guys,

The wife got some thin cut Country Style ribs for tonight's dinner. How would you do this on the egg? Read a few people did it direct at 350 and worked fine and pulled at 145... or slow cooked for a couple of hours and pulled at 190? 

I have about 4 hours to play, so any ideas are appreciated!


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Comments

  • GATraveller
    GATraveller Posts: 8,207
    edited July 2015
    For the ones cut from loin I treat them like a pork chop and reverse sear pulling @ IT of 145.  Others may offer better advice as I stick with Country Style cut from butt. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Or just straight grill, pull at 145-150, if you go to 160, they'll be dry. 
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  • Elde
    Elde Posts: 148
    They're cut from the loin, so treat 'em like the pork chops they are.
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