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 luck
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.
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.
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
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 em 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 Pigsicles
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 . Use your probe and keep an eye on the temp. 160 - 165 will give you good results
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.