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Butt/Country Ribs

post #1 of 8
Thread Starter 
I have a tough time finding full butts, and was curious if any of you have done country style ribs as you would a butt for pulled pork. I occasionally can get and have pretty good luck with cushion meat, but always prefer some bone if I can find it.
post #2 of 8
Country style ribs ARE a butt, sliced up!!
Works just the same!
post #3 of 8
I have always heard that, but they don't quite look like a butt to me. I asked our local butcher, and he said they "come from the rib side of the loin".

Is this a regional thing?

Google is my friend. A little history, if it's true.

The ones we buy always look like the ones on the right in the pic.
post #4 of 8
i had heard that as well about butts are just cut up as country style ribs,and for what they charge,i'll buy a whole butt and cut em myself
for way cheaper,and have more meat to boot!!
post #5 of 8
Thread Starter 
I am aware of that, hence my question. Just wondering if there are any specific modifications anyone has done specific to these cuts.
post #6 of 8
I have tied them back together, Mule...and done 'em like a butt... works OK.. seems to tend to a bit dryer tho... keep the mop on it and moisture in the smoker.
post #7 of 8

If you can find country ribs then you can find butt

take the "ribs" up to the meat counter and tell them you want the piece of meat where the ribs came from, bone in. If they can't accommodate you then go somewhere else as they are useless.

You could also cook picnic if you wanted. That's pretty available.

post #8 of 8
Mule, I did some awhile back....

They tasted great, just had more "bark" on them than a butt... Maybe wrapping would help that.
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