What cut is this?

[Carl H.]

An upstate NY grocery store sells what they call "boneless pork rib end for bbq". It fairly well marbeled and looks like it comes from the loin somewhere but I'm not quite sure. Anybody know what this is and how to cook it?

 

[Bob Correll]

Look anything like the ones on the right at this link?
http://askabutcher.proboards.com/thread/106/country-style-pork-ribs

 

[Carl H.]

A bit like that, but the ones I saw were leaner and, as described, boneless. That's undoubtedly it, though. I'll try cooking like he recommends.

That's an informative post, by the way. I have often wondered about why there seem to be more than one kind of "country style ribs".

Thanks!

 

[Jim Minion]

Normally that cuts is the end of a pork loin, can have some fat cap on it and often it will have been scored with a knife across the grain about 1 to 1 1/2"
a part. Country style ribs are processed from the butt.