Boneless Country Style Ribs & taters

irishteabear

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Sep 22, 2008

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Downingtown, PA

• Sep 16, 2009

• #1

Took advantage of the weather and smoked some boneless country style ribs yesterday. Rubbed them with evoo and my rub. Smoked at 250 with apple for about 1 1/2 hrs. No prep or smoking pics, sorry, was distracted yesterday.


Threw some red skin potatoes on after rubbing them with evoo, kosher salt and cbp.


The kids loved the potatoes and were surprised by the smoke ring they had. We were disappointed in the ribs, they were more like a pork chop than ribs. I'd have to think twice before I buy another pack of them.

 

coffee_junkie

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Feb 17, 2009

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Helena, MT

• Sep 16, 2009

• #2

Those do look like they where closer to loin/chop area, The only Boneless CS I have seen around here are just butts cut into strips, and cook up just like a butt also. They look great reguardless, I know how it is when your expectations are one thing and you get another,

 

mballi3011

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• Sep 16, 2009

• #3

Bye Golly that is a smoke ring. Good job dawn I have never seen one of them. Sorry about your ribs/chops maybe next time but yea on the potatoes.

 

alx

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Feb 4, 2009

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Annapolis,Maryland

• Sep 16, 2009

• #4

Great job again Dawn.Bummer on ribs.Potatoes look delicous...

 

mikey

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Aug 10, 2008

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• Sep 17, 2009

• #5

Sorry to hear the ribs were

But look at the bright side, the spuds were a hit

Might as well delete those country style "ribs" from the shopping list.

 

richoso1

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• Sep 17, 2009

• #6

I'm looking at some great Q Dawn. As far as the ribs go... there's always another rack in the future.

 

pineywoods

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• Sep 17, 2009

• #7

It looks great

sorry to hear the ribs weren't so good

 

pops6927

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• Sep 17, 2009

• #8

The ribs did come from the loin, more than likely from the loin end or center cut. Rib end would have been better because of more fat. "Country Style Ribs" can be cut from pork shoulder, pork butt, any part of the loin, the ham, the neck meat, even the lean end (by the shoulder) of the belly (sidepork) - it's a generic term indicating a thick cut strip of pork, not necessarily from any particular cut.
Being so lean, you could have infused more flavor and tenderness (FAT) into them with an acid-based marinade, esp. if done overnight, making up for the lack of fat that would have naturally broken up the meat fiber, the acid helping to tear down the connective tissue between cells. Something with wine, or vinegar, or citrus, etc. that would be complimented by slow cooking and a nice smoke added.

 

beer-b-q

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• Sep 17, 2009

• #9

They sure look good Dawn, sorry you didn't like the ribs...

 

div

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Aug 16, 2008

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Connecticut

• Sep 17, 2009

• #10

whats wrong with pork chops ? mmmmm yummy