Hello all... I have these pieces of pork, which were labeled "country-style ribs." They are currently dry-brining in preparation for dinner this evening. My question is: to what temp should I cook them? Meathead's article says not to take them above 145, but in other places around these posts, Ive seen people taking them up to 180 or 203. And it seems like that is because there are multiple cuts called country-style ribs, which range from something similar to loin, to just sliced shoulder. There are some cross-sections of bone in these cuts that look like the bone from a shoulder or a butt, but I can't be sure. So, is there anyone out there who can look at the attached pic and tell me what I am dealing with, and thus how high I should take it?
Thanks to all... Happy Labor Day!
Thanks to all... Happy Labor Day!
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