I've smokes spares (in fact, have some on now, st. Louis style), BB's, butts and briskets, but one of my friends made dinner for a group using country style ribs. I don't even know what they are or what part of the pig they come from. While some of the guests found them to be highly fatty and dry, I ended up with a decent piece and thought it was pretty good. What are they and how do they compare in your view to spares? I presume they are inexpensive.
What are country style ribs?
- Thread starter DavidD
- Start date
Chris E
TVWBB Pro
Totally delicious using a smoke roasting/high temp smoker approach. Get em crispy on the outside and tender inside.
I like a simple rub with garlic, salt, white pepper and black pepper and family uses BBQ sauce of choice.
I have a Chris Lilly recipe for apple bourbon country style ribs I'm going to try.
I like a simple rub with garlic, salt, white pepper and black pepper and family uses BBQ sauce of choice.
I have a Chris Lilly recipe for apple bourbon country style ribs I'm going to try.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Country Style Ribs are just boneless pork butt </div></BLOCKQUOTE>
Or bone-in - the blade bone is cross-cut. Or they are from the shoulder end of the loin.
Or bone-in - the blade bone is cross-cut. Or they are from the shoulder end of the loin.
Phil Perrin
TVWBB Hall of Fame
David,I like to reverse sear my country style ribs. Cook indirect,then sear over high heat. Very yummy!
j biesinger
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't even know what they are or what part of the pig they come from. </div></BLOCKQUOTE>
I wondered that myself. My mom used to make them when I was a kid. All I recall is that they were dry.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Country Style Ribs are just boneless pork butt slicked into 2" strips. </div></BLOCKQUOTE>
Now that I know this, it probably means that mom's CR were dry from being underdone. I'm not sure how you could get them to tender without them being dry from being overdone. Maybe a braise or sous vide?
I wondered that myself. My mom used to make them when I was a kid. All I recall is that they were dry.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Country Style Ribs are just boneless pork butt slicked into 2" strips. </div></BLOCKQUOTE>
Now that I know this, it probably means that mom's CR were dry from being underdone. I'm not sure how you could get them to tender without them being dry from being overdone. Maybe a braise or sous vide?
Konrad Haskins
R.I.P. 3/23/2014
Apple juice and foil will finish to tender and moist.