Country Style Ribs

[Grumpy Gator]

Ok, I picked up some of these last night. What I got is just sliced up pork butt. Never cooked them before.

Anybody got any suggestions? I got the smoker or the grill. Got plenty of TexasBBQRub and some Texas Pepper Jelly.

What's your favorite way to fix these suckers?

[75fordfan]

Hello there MR BBQinFL. I like to grill these like steaks, Same as grillen pork chops. Mighty good. Never tried them with the TPJ. I have been wanting to try the low and slow method on the smoker just haven't tried yet. Good Luck

75Fordfan

[Zeeman]

Ok, I picked up some of these last night. What I got is just sliced up pork butt. Never cooked them before.

Anybody got any suggestions? I got the smoker or the grill. Got plenty of TexasBBQRub and some Texas Pepper Jelly.

What's your favorite way to fix these suckers?

Yep, that's all they are, and charge us twice as much just for cutting up the butt! Get butt next time, stand on end and cut in half along flat part of bone, then slice each half how ever thick you lik'em.

I like to grill them, over medium direct heat, with good peice of smoke wood on the side. Slap'em on there and close up pit for about 1.5 hours. Flip 1 time.
Have enough draft to keep coals going but no flaming.
Salt & pepper is all I like on them, and sometimes hit'em with favorite sauce as taking them off.
They are good!

[Buckeye]

Sounds like u got iz whut we call over heer..pork steaks.
Think Cap'n Morgan wuz talkin bout theeze a week or two ago.
Country style ribs heer r bout 7"-8" long...1 & 1/2" wide...an bout 2" thick.

[Zeeman]

Right, that's about how long here to. Was a time they were the cut from high on the rib, with backstrap on it . See them like that every once in awhile, special order I think...$$$.

[Grumpy Gator]

Yeah Buckeye, that's what I got.

They had 2 kinds at the store, one kind cut from the butt and one kind cut from the loin. Both called Country Style Ribs... crazy.

The ones I got look like they could be real good. Nice marbling and generous portions of lean meat. I just don't want to mess them up.

Thanks for the suggestions so far... anyone smoked these bad boys?

[Captain Morgan]

Yeah I discovered that some of these grocers are unscrupulous...or just ignorant. They slice up pork butt they can't sell here at all the stores and sell em as country style ribs...

Thought that's what they were till someone showed me a picture of the real deal, which actually looked pretty good.

I tried the sliced butt ribs years ago and didn't like em at all, but there are still some who do. Might be I'm just not good enough of a cook.

[bigwheel]

Yeppers..real country style ribs comes off the tail end of a bone-in loin. They are mighty tasty. I dont have anything against the sliced up butts neither it is just a whole different texture and flavor expurience. The meat just seems to wallow and flap around a lot.

bigwheel

[BBQ101]

:lol: BBQinFL Treat em just like spares. Your plan is a good one. Just pull em when they start to get real tender at about 180. No foil they do not need it most of the time.

[hrchdog]

I Q'd a pack of country ribs yesterday using 3-2-1 method, turned out excellant.

[swamp smoker]

Hey There BBQ

On the slight chance i might be assaulted by the bbq gods.I would sear them on the outside real quick and throw them in a crockpot for 5-8hours in your favorite sauce.You will need a big spoon to get all the pieces out.You won't be able to pick up a whole slice. Goes real good over some light bread.I'll run for cover now. :lol:


Later
Jeff

[BBQ101]

My Mrs takes her share off the pit and crock pots em in bbq sauces for a couple of hours. She likes em falling apart.

[bigwheel]

Crockpotted pork? Well if Belly Maynard was still stalking the physical world..he would be coming after them crockpotting yankees with his rope and hawg knife. It wouldnt be pleasant I dont think. Sure hope he aint overhearing this conversation from his lofty perch up in heaven. He liable to re-incarnate himself and come chase yall down like one of them spooks in the horror movies. Good luck.

bigwheel

[Grumpy Gator]

Thanks for all the responses, guys...

Swamp Smoker, welcome to the forum. You'll have to beware some of these Tejans around here. And there's a couple other fellas to be on the lookout for... that'd be Buckeye from Hotlanta and that Yankee Woodman from OhiO. :roll:

Oh yeah, then there's our fearless Moderator, Texana... but he's harmless. He moderates kinda like Barney Fife; keeps his bullet in his pocket... :lol: :lol: :lol:

[RickyB]

What we normally do at the fire station is marinate them with mustard and than apply texjoy seasoning(good general seasoning), and some tony chacheres(good cajun seasoning) and put them on the grill. After about an hour or so, we wrap them in foil and apply honey to them. Let them cook for about another hour(until they are just about falling apart). These normally turn out so good the Chief actually sprung for a Dept wide lunch one day!!!!!!!!!!
RickyB

[bigwheel]

Well yes..tinfoil is the bbq cooks best frien I think. That should work..and it do not involve electrical crockpots. Try and little brown sugar and extry rub along with that honey sometimes. Will perk them things right on up.

bigwheel

[nshaw65]

Bigwheel, we used to buy real country style ribs that you described back in the 70's and haven't been able to find them in years. I thought they had a hundred times more flavor than the sliced up butts which is all we can get anymore. I absolutely loved them. My question is if I made a special order for my butcher, what cut do I tell him?

[Buckeye]

Hey There BBQ

On the slight chance i might be assaulted by the bbq gods.I would sear them on the outside real quick and throw them in a crockpot for 5-8hours in your favorite sauce.You will need a big spoon to get all the pieces out.You won't be able to pick up a whole slice. Goes real good over some light bread.I'll run for cover now. :lol:


Later
Jeff

Welcome Swamp!......I reckonspeckt theeze guys heer iz gunna pertend that u never even mentioned anything bout uzin a crockpot, an fergive ya fer cursin likecat. 8) 8) :wink: :wink:

[herper]

BBQinFL, Tex dont need bullets in his pistol, it only requires water
Herper

[bigwheel]

Aside from finding them in the store a time or two over the years the onliest ones I have got come off a bone-in porkloin which the butcher agree to cut up for me. It seems to be the area which they hit when they are about to run out of room cutting porkchops. You could prob come purty close to them things just by buying some cheap porkchops.

bigwheel

[Zeeman]

Bigwheel, we used to buy real country style ribs that you described back in the 70's and haven't been able to find them in years. I thought they had a hundred times more flavor than the sliced up butts which is all we can get anymore. I absolutely loved them. My question is if I made a special order for my butcher, what cut do I tell him?

Yea, I remember them, a time back. Like an extended "rib chop". Butcher now days may not know the cut. Or price cut into demand.
Can almost tastse them. About 5-7 years back a place near here had them, all-u-can-eat bbq, $15.99.
Iate them, pit grilled & smoke, salt& pepper. That cut did'nt need nothing else. Just eating.

[swamp smoker]

Hey Buckeye

The bbq gods spoke to me last night in a dream,I was instructed to cook 3 slabs for lunch on my old charbroil water smoker for forgiveness.Should be ready about 1pm sunday.


See Uzz Lader
Jethro

[Ed Embry]

Here's Dizzy Pig's method on country style ribs. Good info here:
http://www.dizzypigbbq.com/recipesCountryRibs.html

[windracer24]

If ya get the boneless ones, I rub em up just like reg ribs and smoke em. I smoke em at 300 degrees for about 1 1/2 hrs until they get to 180 internal. They taste jus like ribs.

luv the JD wood and pellets...great flavor

[Captain Morgan]

Oh yeah, then there's our fearless Moderator, Texana... but he's harmless. He moderates kinda like Barney Fife; keeps his bullet in his pocket... :lol: :lol: :lol:


Dont get me riled up on a Sunday morning.

[Grumpy Gator]

Well, these turned out pretty good... better flavor than any spares I've done.

I rubbed them down Sat. night with TexasBBQ Rub #1 and put them in a ziplock bag overnight. Then cooked them indirect at 300 on the WSM configured with the charcoal ring on the lower cooking grate.

After about 1 1/2 hours they were up to 170. I foiled them at this point with some Sweet Baby Ray's sauce & honey. 30 mins later they came off.

They were great! Next time I won't leave them quite so long in the foil, maybe 15 mins. Or maybe just baste with the sauce and no foil for the 30 mins...

Anyway, I learned from this one. There are actually 2 cuts that are referred to as Country Style Ribs, as has been alluded to here. What I had were 1" x 1" boneless strips cut from the butt. The other cut is from the blade end of the loin. I think I might try them next.

Thanks for all the suggestions! As always, this is a great place for info...

[Buckeye]

Hey Buckeye

The bbq gods spoke to me last night in a dream,I was instructed to cook 3 slabs for lunch on my old charbroil water smoker for forgiveness.Should be ready about 1pm sunday.


See Uzz Lader
Jethro

"Yer sins r fergivin'....go....smoke in peece." 8) 8) :wink:
(Don't fergit ta tithe 10% ta tha bbq gods. :shock: :lol: :lol:)

[Woodman]

Crockpotted pork? Well if Belly Maynard was still stalking the physical world..he would be coming after them crockpotting yankees with his rope and hawg knife. It wouldnt be pleasant I dont think. Sure hope he aint overhearing this conversation from his lofty perch up in heaven. He liable to re-incarnate himself and come chase yall down like one of them spooks in the horror movies. Good luck.

bigwheel

Awwwww, I've been treatened with that old hawgknife afore!! I ain't askeered!! :wink:

[bigwheel]

Obviously spoken from the clean conscience and pure heart of an innocent person who does not crockpot his pig. I dont think Belly would come to haint a person just cuz they was a yankee. I mean some of that birthin georaphy stuff cant be controlled.

bigwheel

[Michael]

Ok, I picked up some of these last night. What I got is just sliced up pork butt. Never cooked them before.

Anybody got any suggestions? I got the smoker or the grill. Got plenty of TexasBBQRub and some Texas Pepper Jelly.

What's your favorite way to fix these suckers?

Yep, that's all they are, and charge us twice as much just for cutting up the butt! Get butt next time, stand on end and cut in half along flat part of bone, then slice each half how ever thick you lik'em.

I like to grill them, over medium direct heat, with good peice of smoke wood on the side. Slap'em on there and close up pit for about 1.5 hours. Flip 1 time.
Have enough draft to keep coals going but no flaming.
Salt & pepper is all I like on them, and sometimes hit'em with favorite sauce as taking them off.
They are good!

Our little local grocery had pork butts for $1.29/lb last week, and "country style" pork ribs for $0.99/lb! After I got him to confirm that the country style ribs were nothing more than sliced pork butt, he agreed to sell me a few butts at the .99 cent price.

Michael

[bigwheel]

Hmmm usually the way it works down here too. The whole butts and the sliced butts run about the same price.

bigwheel