Country Style Pork Ribs

@nolaegghead‌- Tellem brother!!

Looks good for a dawg. THWG

@BGEDawg‌
Brother they look good to me. Listen, when it comes to "doneness" everyone likes something a little different. That said I pull loins and tenderloins as low as 135 and let them rise if I'm the only one eating them. However if my wife is going to be eating it as well, im forced to take them on up to the mid 140's before pulling. When it comes to the loin cut country style ribs this same rule applies. I have and still do pull them between 135-140 if I'm the only one eating them. However my wife likes them cooked much higher internally. If you are not a done freak, then by all means you can pull them much sooner. On a side note, the butt cut ribs usually are better cooked to the higher side as they contain much more fat than the loin cut ones. Nonetheless you can safely pull them much lower as well. It comes down personal preference and individual taste. Again, they look mighty fine from where I'm sitting.

lkapigian said:

Great thread, been thinking about doing these Thank You @SGH, if you gently take it up to the higher end of the spectrum , like a butt or brisket will it fall apart or tighten up?

The ones cut from the butt will act almost like a butt its self. If rendered down, they will basically fall apart. The loin cut ones lend themselves more to a loin or chop. They tend to have a firmer texture, akin to a chop.