These were sold as lean boneless country style ribs. Really were from the loin with the dark muscle surrounding the loin.
They were cheap so why not!
Marinated with Italian dressing, touch of worshishire , & into the bag.
Cooked @ 135F for couple hours then quick sear in the skillet.
Ended up between med-rare & med, moist & juicy.
Again very similar taste to cooking on a gas grill., the marinade & seasonings strongly influence the flavor.
Think I'd like better smoked then seared on a charcoal grill, but still a good cold weather cook!