I asked one of the ladies at the office I work in what type of pork ribs she liked.
She said she liked Country Ribs because there is a lot of meat on them.
What cut of pork is Country Ribs?
Thanks for your help
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Country Style Ribs are sliced pork butt.
I do them all the time in my Cookshack and they turn out great.
I do them at 250 deg. for about 4 to 5 hours, depending on the thickness.
Then glaze them w/a bbqsauce, then onto the grill for just a couple of minutes to set the glaze.
I do them all the time in my Cookshack and they turn out great.
I do them at 250 deg. for about 4 to 5 hours, depending on the thickness.
Then glaze them w/a bbqsauce, then onto the grill for just a couple of minutes to set the glaze.
Swede,
Please understand that country style ribs are not ribs at all. BBQBull correctly pointed out where they come from but I wanted you to understand that they really are not ribs.
Please understand that country style ribs are not ribs at all. BBQBull correctly pointed out where they come from but I wanted you to understand that they really are not ribs.
RibDog:
I kind of guess that when bbqbull said it was sliced pork butt. What I don't understand being from a city and not raised on a farm why they dont call them what they really are.
Do you have any idea how thick they might be.
Thanks for your help
I kind of guess that when bbqbull said it was sliced pork butt. What I don't understand being from a city and not raised on a farm why they dont call them what they really are.
Do you have any idea how thick they might be.
Thanks for your help
quote:Originally posted by Swede44mag:
What I don't understand being from a city and not raised on a farm why they dont call them what they really are.
Marketing.
Country Style Ribs sell better than Pork Butt Ribs
My apologies Swede.
So let's get this straight..... Country Ribs don't come from the ribs.. they come from the butt..... and the butt doesn't come from the hind parts of the pig.. it comes from the shoulder or shoulder/neck region.... I guess they couldn't sell it if they called it "Country Style Barbequed Sliced Pig Shoulder". I guess the same reason they call them "hot dogs" and not "processed beef lips"
As we speak I'm smoking a "Venison Roast".
As we speak I'm smoking a "Venison Roast".
quote:Originally posted by esfishdoc:
So let's get this straight..... Country Ribs don't come from the ribs.. they come from the butt..... and the butt doesn't come from the hind parts of the pig.. it comes from the shoulder or shoulder/neck region.... I guess they couldn't sell it if they called it "Country Style Barbequed Sliced Pig Shoulder". I guess the same reason they call them "hot dogs" and not "processed beef lips"
As we speak I'm smoking a "Venison Roast".
That's funny.
WTG Esfish!!
quote:Originally posted by RibDog:
My apologies Swede.
No need to apologize your information was given in a helpfull manner no offense taken.
I bought 2 packages of these fake ribs and plan to smoke them Saturday with some apple wood I got from a friend. I plan on using my rib hooks and also will be puting a Grill (Shelve) under them just in case they fall off. Do you think if I get them to 180˚ will it be hot enough? Or will they still be tough to chew?
I just did a batch today.. they turned out great. I'm not sure I would trust hooks with these. Mine fell apart after 4 hours at 250º. I think the cross cut muscle in a country "rib" is not like the interstitial muscle in ribs and would not hold together.. but, I could be proved wrong and not feel bad about it
Just cause they aint ribs dont mean they aint good!!!
Git er dun!!!
Git er dun!!!
Just one more glitch in the "country rib" cooking.
As all said,they are typically sliced pork butt.
I have seen some that have a mixture of rib/blade end of the loin along with the sliced blade bone of the shoulder.
These should be cooked more as a pork chop.
Primal Cut - Loin
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some of the cuts from this primal cut demand the most in price because of their quality. It is important to be careful not to overcook some of these cuts because they will dry out easily due to their leanness. The cuts from the loin are available both with bone-in and boneless. Cubes and strips are also available for kabobs, stir-frying or stewing.
Subprimal Cut Market Ready Cuts Description
Rib or Blade End Rib End (or Blade Loin) Roast,
Blade Chop,
Rib Chop,
Back Ribs,
Country-Style Ribs The rib end is the section of the loin that is the closest to the shoulder. It contains more fat than the center cut or sirloin end of the loin. Cuts from the rib end, such as chops, can be cooked by dry heat methods, which would be pan-frying, sautéing, grilling, and broiling, or they can be braised or barbecued. Roasts from the rib end of the loin are generally cooked by roasting or braising, but can also be grilled if not placed directly over the heat source. Ribs are generally roasted, baked, barbecued, or braised
As all said,they are typically sliced pork butt.
I have seen some that have a mixture of rib/blade end of the loin along with the sliced blade bone of the shoulder.
These should be cooked more as a pork chop.
Primal Cut - Loin
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some of the cuts from this primal cut demand the most in price because of their quality. It is important to be careful not to overcook some of these cuts because they will dry out easily due to their leanness. The cuts from the loin are available both with bone-in and boneless. Cubes and strips are also available for kabobs, stir-frying or stewing.
Subprimal Cut Market Ready Cuts Description
Rib or Blade End Rib End (or Blade Loin) Roast,
Blade Chop,
Rib Chop,
Back Ribs,
Country-Style Ribs The rib end is the section of the loin that is the closest to the shoulder. It contains more fat than the center cut or sirloin end of the loin. Cuts from the rib end, such as chops, can be cooked by dry heat methods, which would be pan-frying, sautéing, grilling, and broiling, or they can be braised or barbecued. Roasts from the rib end of the loin are generally cooked by roasting or braising, but can also be grilled if not placed directly over the heat source. Ribs are generally roasted, baked, barbecued, or braised
I am curious about whether this is a better way to smoke pork butt since more of the meat would be exposed to the smoke and rub as opposed to a whole pork butt only having the smoke and rub flavor on the outside edges. From the posts is also sounds like it cuts down the cooking time by about 8-10 hours. More smoke and rub flavor, less cook time--sounds like a good way to go, assuming it is just as tender and moist as the whole butt would be.
NO!
quote:Originally posted by B.Tatton:
I am curious about whether this is a better way to smoke pork butt since more of the meat would be exposed to the smoke and rub as opposed to a whole pork butt only having the smoke and rub flavor on the outside edges. From the posts is also sounds like it cuts down the cooking time by about 8-10 hours. More smoke and rub flavor, less cook time--sounds like a good way to go, assuming it is just as tender and moist as the whole butt would be.
Just butterfly it open to get more meat exposed to the smoke/rub.
Sweede, Ive purchased country style ribs with and without bones in them.
They are really really great eats IMHO. Much more meat on them and more tasty than regular bbq ribs.
I would not hang them with rib hooks. After 4 or 5 hrs at 225-250 they will tear away from the hook and you will be very disapointed.
Like I said..... dollarwise on pork.....If you can get them on sale. Country style ribs are as cheap as the entire pork butt per pound.
We watch for sales, and buy lots and freeze most for later. You cant go wrong with this cut of meat.
They are really really great eats IMHO. Much more meat on them and more tasty than regular bbq ribs.
I would not hang them with rib hooks. After 4 or 5 hrs at 225-250 they will tear away from the hook and you will be very disapointed.
Like I said..... dollarwise on pork.....If you can get them on sale. Country style ribs are as cheap as the entire pork butt per pound.
We watch for sales, and buy lots and freeze most for later. You cant go wrong with this cut of meat.
quote:Originally posted by bbqbull:
Sweede, Ive purchased country style ribs with and without bones in them.
They are really really great eats IMHO. Much more meat on them and more tasty than regular bbq ribs.
I would not hang them with rib hooks. After 4 or 5 hrs at 225-250 they will tear away from the hook and you will be very disapointed.
Like I said..... dollarwise on pork.....If you can get them on sale. Country style ribs are as cheap as the entire pork butt per pound.
We watch for sales, and buy lots and freeze most for later. You cant go wrong with this cut of meat.
I cooked the Country Style Ribs today I put a little Steak seasoning on them put them on the grill in the second shelf position stuck in the digital probe set it for 180º turned the SM055 to 250º and took a nap.
One Hour and a half later I went out to check the probe temp it was beeping the meat was at 194º. I took them out put 2 on my plate 2 on the wife's called my parents and started to chow down.
They were tender completely done and tasted great. The wife thought they were a hit and so did MA & PA.
I will have to remember to try the CookShack barbeque sauce that came with the smoker next time.
Swede, Im so happy they turned out great.
Personally Id rather eat country style ribs with a nice glazed bbq sauce of your choice on them, before pulled pork or even bbq ribs.
Im sure im gonna tick off a lot of folks here but thats ok as well.
We always get them when there 99Cents a pound and enjoy them much more than any other types of beef type steak.
My wife is a huge pork addict. Hell she would rather eat County style ribs than ribeyes. Go figure.
Mike
Personally Id rather eat country style ribs with a nice glazed bbq sauce of your choice on them, before pulled pork or even bbq ribs.
Im sure im gonna tick off a lot of folks here but thats ok as well.
We always get them when there 99Cents a pound and enjoy them much more than any other types of beef type steak.
My wife is a huge pork addict. Hell she would rather eat County style ribs than ribeyes. Go figure.
Mike
Yep, they are killer and so are pork steaks. (sliced off the butt in a different direction)
My wife is dandy with pork steaks on the grill.
My wife is dandy with pork steaks on the grill.
Alright - I am now convinced. I am running down to the store for some country-style ribz.
I just finished a batch. I used HEAD Country rub - 250 degrees for 4 hours - 190 internal temp. Turned out great.