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Country style ribs?

post #1 of 18
Thread Starter 
Anyone ever smoke country style ribs? I always hear everyone talk about baby back or spare ribs and I have done both but still like the country style but never see anyone talk about them.
post #2 of 18
Yes,my brother Squeezy has.
Ask him.
Up here I think we call them Texas Style.
But,I could be wrong!
post #3 of 18
Hey Twister, country ribs are nothing more than chopped up pork shoulder, will do awesome low n slow, rub em down, smoke till 160*, you can eat at that point or wrap in foil and take to 190*+ and shread if desired. I actually take em off at 160*, sauce them and put em on the grill and let them glaze...............yummy. Good luckPDT_Armataz_01_34.gif
post #4 of 18
Yes, I did one without foiling ... it probably would have been better if more fat had been rendered. It was cooked but not quite what I wanted.
post #5 of 18
I especially love them when they are boneless...... PDT_Armataz_01_18.gif

Nothing irks me more than paying for bones...... PDT_Armataz_01_19.gif
post #6 of 18

Country style ribs

I like these only because there is no bones in them. Well the ones i find down here. I have smoked them till 160 and then foil and let them get up to around 190 and then take out of foil and put some sauce on them and let them carmalize and then chow down. Good eating.

USMC retired.
post #7 of 18
Thread Starter 
I thought it was some cut of shoulder. I just wondered why people prefer baby back or spare ribs. I like these cause they are thicker and meatier. The bad thing is that the ones I always get are cut really thin on one end and really thick on the other, makes it hard to get it done just right all the way through. I have used these a lot to experiement with cause they often go on sale for less than a buck a pound so I'm not out much if I screw something up.
post #8 of 18
Country syle ribs as we call them at work are actually the rib portion of the porkloin, usually the first 7 ribs of the loin ,cut off ,then ribs cut thru into the meat at about the half way point on the length of the ribs and butterflied open to lay flat and would do very well in the smoker, not too mention the tummy biggrin.gif
post #9 of 18
T-Bone is correct!! i retract my earlier statement about being cut from the shoulder (some are) had country ribs tonite and i'll be damn if it they didnt have handles on emrolleyes.gif looked like the the top of the back rib with a chunk of loin on it!! Got em on sale and didnt know these had a bone.
So thats where they came up with PigsiclesPDT_Armataz_01_11.gif
post #10 of 18
That's the way I get them, but mine are usually only 3 or 4 bones. They are great grilled and I have only done one in the smoker. I will try again.
post #11 of 18
I don't mind the bones at all ... sweeter meat is found snuggled up to them .... yum! PDT_Armataz_01_34.gif
post #12 of 18
As mentioned the name Country style ribs is misleading. These are not really ribs at all so don't cook them like ribs (3-2-1 method) they will probably dry out on you. Ask me how I know this icon_wink.gif. Use your probe and keep an eye on the temp. 160 - 165 will give you good results
post #13 of 18
country style ribs are actually a loin roast of pork with the babybacks still attached and should be cooked as a roast more so than ribs
post #14 of 18
They are excellent just on the grill ... have done many! icon_biggrin.gif
post #15 of 18
Thread Starter 
Ok so what is the difference between western style ribs and county style?
post #16 of 18
Around here ... no difference! Retailers use what ever name they are familiar with.
post #17 of 18
Not really the best pork for smoking, but for the grill they are great.
post #18 of 18
in south texas they call them boneless pork ribs. usually around $.99lb. i use a wet marinade of balsamic vinegar & worchestershire overnight foiled up then a light rub the day of cooking & slow grill flipping often. they come out pretty tasty & tender.
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