Country Style Pork Ribs

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mr mac

Master of the Pit
Original poster
SMF Premier Member
Oct 19, 2009
1,324
522
Doniphan MO
Without question, these are cut from the shoulder. Simple seasoning and this is the second run on my son's free MB gasser.
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More to follow.
 
What is going on with the bones in the first couple of smoker photos? They look like the backbone??

In the eastern US, it's common to cut and label country ribs from the rib section of the loin.
 
What is going on with the bones in the first couple of smoker photos? They look like the backbone??

In the eastern US, it's common to cut and label country ribs from the rib section of the loin.
Unsure of where those came from. Those will go to one of the kids. :emoji_wink:
 
What is going on with the bones in the first couple of smoker photos? They look like the backbone??

In the eastern US, it's common to cut and label country ribs from the rib section of the loin.
Back in the day when I cut meat for Winn Dixie, 40+ years ago, we always cut CSRs from the 1st 5 ribs of the pork loin...
 
I got them on the table and was all set to take the pictures and they were gone. I managed to get a picture of one that did manage to survive.

While it looks dry, they were not. They were fork tender and tasty!
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I got them on the table and was all set to take the pictures and they were gone. I managed to get a picture of one that did manage to survive.

While it looks dry, they were not. They were fork tender and tasty!View attachment 682938

View attachment 682939
Looks great and if I'd have been there, you wouldn't have any left to take a picture of 😄! Yes, those are what I've always known as true country style ribs. They are cut from the rib end of the pork loin. Never see them around here anymore as they are all cut from the butt now...
 
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