Country style ribs question

Wardster

It took me years, but I finally figured out if you cook country style ribs, from the butt, like a butt, the are amazing.

I usually let them ride at 225* till they hit 200*.  However, I'm in a bit of a time crunch.  Think running them at 250* or a bit higher will work without drying them out?  They have been on for about 30 min and I'm going to need them in about 1.5 hrs, give or take.

Just curious if I can jack up the heat or make the guests wait.

Thanks gang.

shtgunal3

Bump the temp up. Shouldn't hurt a thing. You could always spritz with some apple juice or something.

bhedges1987

Post pics when done.

theyolksonyou

I cooked them at 450 a few weeks ago. Just flip early and often. And watch the sugar. 

Wardster

Here they are being stubborn.   SAMs tricked me, these look more like pork steaks than country ribs.  Eh, what's in a name anyway...

Mosca

If they have the little curved bone at the end they are true loin chops rather than shoulder steaks. Cook them like a pork chop then simmer them in a pot of sauce for 45 minutes to an hour.

lousubcap

Regardless, toothpick test for the finish.  

Wardster

guests didn't want to wait so they got fairly dry pork steaks.