country pork ribs

has anyone made any? they're quite different from regular ribs and no one seems to know how long to cook them. butcher says internal temp must be 145, but I did them yesterday for 22 hours at water temp 150 (to make sure) and they were pretty overdone and dry. they are my favorite so if anyone has advice, I'd appreciate it.

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FrankM_3301

What is your definition of a "regular rib?"

brian_martin2001

So, from what i can find, this cut: country pork ribs, is between the loin and the shoulder, right along the shoulder blade. Everything I'm finding online suggests 140-145 (but go with your preference) for between 3.5 and 8 hours. While this isn't something like tenderloin that only needs to hit the target temp, and then hold for safety's sake; this also isn't a crazy tough piece of meat, like short ribs, either. I would cut off show smaller pieces let them go at half hour to hour intervals, until you hit a tenderness you like, but i don't think you need to go for much longer than about 8 hours.

fisher23

My preference for these are 144'F for 12-18 hours. Your butcher is giving you non sous vide temperatures; 145'F is the USDA recommendation for conventional cooking. You can cook pork at 130'F using sous vide and it will be just as safe.