Pork loin country style ribs question.

[Hoss]

Do y’all cook these the same as csr’s from the pork butt or pull them at 140 like a pork chop or loin? I really do not want dried out csr’s.Then again I don’t want them to tough to chew either.I have never cooked this cut.

 

[thirdeye]

These are the high-on-the hog CSR's so I cook them about like a crown roast 145°-ish. Depending on the size of the pieces you have, you can brine or inject some lightly salted liquid like apple juice.

 

[Hoss]

Thank you.That is what I was looking for. All the csr’s I ever cooked were cut from the butt.These stated pork loin on the label and you could tell from the shape of the bone that they came from the loin.I was afraid if I cooked them like the regular csr’s I cook that they would be dry like an over cooked pork chop.Thank you for the reply.