Country Style Shoulder Ribs or Thick Pork Steaks?

[thirdeye]

I picked up an 8# butt on Monday and instead of cutting off a Coppa roast for smoking, and grinding the rest... I changed gears and sliced it into 4 pieces. I'm keeping one for smoking later this week, so I'll report back in.

 

[uncle eddie]

If we get to vote, I am a big fan of country style ribs...

 

[chopsaw]

After seeing the price of pork steaks I adjusted fire too .
4 steaks , a boned and rolled roast , small steak for lunch

And ,
The cubes on the tray went to some Bock / weib wurst

If you're asking about what to call yours , I know some meat cutters that would consider the 2 on the right country style ribs .

 

[Hijack73]

I prefer pork steaks a bit thinner. I find that I can go hotter and faster and end up with a plate that just tastes better. The fat has to either render or char.

Smoking those would be a lot of yum.

 

[BrianGSDTexoma]

I am confident you will do those justice!

 

[mr_whipple]

I prefer pork steaks a bit thinner. I find that I can go hotter and faster and end up with a plate that just tastes better. The fat has to either render or char.

Smoking those would be a lot of yum.

I'm with you. I love a bit of charred fat on my pork steaks. thirdeye I'm sure what ever you decide will be delicous.

 

[zwiller]

Just did the exact opposite. Made chops from just the coppa for schwenkbraten. Rest was ground for sausage.

I'm with you. I love a bit of charred fat on my pork steaks.

Charred fat you say...

 

[thirdeye]

Well, after about 4.5 hours indirect on my kettle.... the pork is looking more like a CSR than a pork steak. It should come out very sliceable.

 

[chopsaw]

My goodness ,,,

 

[912smoker]

Sure looks good to me!

Keith

 

[thirdeye]

Here is the end result. It rendered very well during the cook, and I did about a 2-hour rest. Almost too tender to slice.

 

[JLinza]

Now that's a fine lookin plate right there

 

[Redicans]

That made my mouth water!! Very nice!

 

[DRKsmoking]

Love pork steak, and with crispy edging yes.

wish I could get them that thick around here .

Nice plate of food Wayne

David

 

[thirdeye]

...wish I could get them that thick around here .

I slice to the bone with a knife, then a few strokes with a saw does the trick.

 

[Gonna Smoke]

No pics so I guess it didn't happen, but I did these today and they were excellent...

 

[DRKsmoking]

I slice to the bone with a knife, then a few strokes with a saw does the trick.
View attachment 709442

Thanks Wayne, I guess I should get a nice hack saw or boning saw .
The pork roasts still go on sale here often. Nice thick cuts for some stuffed chops or steaks.

David

 

[Cattoon]

I slice to the bone with a knife, then a few strokes with a saw does the trick.
View attachment 709442

I have that Wyoming saw also, I’ve had mine for decades and have never regretted buying it.

 

[thirdeye]

I have that Wyoming saw also, I’ve had mine for decades and have never regretted buying it.

Right. You can cut firewood, then change the blade and butcher a deer.

 

[Cattoon]

Thanks Wayne, I guess I should get a nice hack saw or boning saw .
The pork roasts still go on sale here often. Nice thick cuts for some stuffed chops or steaks.

David

You should investigate the Wyoming saw. It’s not inexpensive but it is essentially forever.