Decided it's time to start BBQing.  Temp is supposed to be 60-70 for next week to 10 days.

Took a package of the CS ribs out of the freezer, but haven't done them in years.

I think you cook them just like brisket or other pork ribs to the 200F vicinity, right ?

I think it depends on how you want to eat them.  They are often times a cut of pork shoulder although some have seen them as a cut of pork loin in their area.  I like to cube them and make pork shoulder burnt ends with them.  I think that last time I did them I smoked them for a few hours, got them cold again, vac sealed, sous vide, cold again, then onto smoker after mixing in bbq sauce.  I did that over a few days or a week as I was not in any hurry in between steps.  I (and those who were at the picnic I took them to) enjoyed them.

Based on Bar-B-Lew's response #6 (to my same question) in this thread, I cook them to the low 200° range.

Thanks, that's what I though.  Just wanted to confirm.

Not going to cube them, but I like the idea.
I'm doing a rack of ribs at the same time, so after cooking, most the CS ribs will go into freezer in small meal size bags.

Thanks, that's what I though.  Just wanted to confirm.

Not going to cube them, but I like the idea.
I'm doing a rack of ribs at the same time, so after cooking, most the CS ribs will go into freezer in small meal size bags.

They would make a great food as burnt ends for poker night 

As mentioned, they seem to be cut from 2 different parts. I see them from loin and butt around me. I think it depends on cost they can get whole bone in loins or butts for.

I try to stay away from loin cut ones. If I do get them, they are done as a pork chop. Most of the time I buy butts and cut my own pieces out of what I have after cutting some pork steaks.

I will smoke them for 2 or 3 hours at 200 in  a pan most of the time, then dump it in the instant pot and do for 30 minutes to finish them season or some sauce if you like also. Depending what cooked out of them I may or may not add a bit of liquid to help with building pressure. They are also great
finished under the broiler or on a hot grill to help crisp up the fats.

I looked at the label when I took them out of fridge.  It did say Pork Shoulder Country Style Boneless Ribs.

Rubbed them down, so will be ready for tomorrow.

I used to rub almost all meats the day before and put in the fridge.  After putting it right on the meat and then throwing on the grill one time, I decided to quit the day before technique.  I didn't notice a difference other than less things to clean and more room in my fridge by not rubbing the day before.  Others mileage may vary.

Most of those techniques that I have seen people on TV use, I quit doing.  I could no longer tell a difference between their techniques that took extra time and cleanup vs applying rub right after pulling meat out of fridge and then putting right on an already heated to temp grill.

I used to rub almost all meats the day before and put in the fridge.  After putting it right on the meat and then throwing on the grill one time, I decided to quit the day before technique. I didn't notice a difference other than less things to clean and more room in my fridge by not rubbing the day before.  Others mileage may vary.

Most of those techniques that I have seen people on TV use, I quit doing.  I could no longer tell a difference between their techniques that took extra time and cleanup vs applying rub right after pulling meat out of fridge and then putting right on an already heated to temp grill.

I think I started doing it the day before just because others did it that way.
Now less mess to deal with, and more free time on the day of the cook is the important thing.
Really helps when you have guests coming over and you have other things going on.

That makes sense in your case.

I usually use a black bus tub to apply rub and then wash it out in a big tub sink I have in the garage so it is pretty easy for me.  I could see where that is an issue managing that in the kitchen.

I may be wrong, but I think that the ritual of seasoning the night before is because most seasoning has salt and the salt helps both moisture and flavor. Kind of like mini brining.

I may be wrong, but I think that the ritual of seasoning the night before is because most seasoning has salt and the salt helps both moisture and flavor.

I think that's the case.  When the salt pulls moisture and it then reabsorbs, it pulls the other flavors somewhat deeper into the meat.

However, I don't have proof.  It's just what I think based on things I've read, and Lord knows, much of what I've read about smoking and BBQing is absolutely wrong.

I like to season a few hours before I cook to let it dry brine.  I have a wooden table outside I season on so if and when I make a mess I don't have to worry about the clean up.  I need a good rain to wash it off pretty bad right now.

For obvious reasons the spareribs finished first.
Had them with just rub, no sauce.

The Country Style finished about 10-15 minutes later.
Put sauce on them when they hit 190F.

Looks like it all turned out very well.