What am I supposed to do with this?

[Slewi]

So I bought a big pack of pork which was marked as "ribs and chops". I just opened 'em up, got 8 chops and these big hunky ribs cut into sections. Is this what they mean by "country ribs"? How should I cook 'em? I was gonna do a little injection, rub 'em up and smoke 'em for a while. Any suggestions? Only ever had full racks before. Thanks brethren!

 

[daninnewjersey]

I'd put a little olive oil on them, rub and smoke like 300. They will be good....really good....

 

[SmokinJohn]

Country ribs are typically pork butt, cut into strips.

I looks like you got the bones left over when you trim spareribs into the "St. Louis Cut".

Rub it, and stick it on your smoker, just like you were going to.

I marinate mine in "Oriental Chicken Salad Dressing" overnight, then smoke the next day.

 

[sliding_billy]

A little reverse sear at the end won't hurt :-D

 

[Bludawg]

Those are Country back ribs the are from just behind the butt. Like a Lamb chop from a Pig, or a Beef Rib chop. Start 'em out at 250 and let them get some color & smoke bump it up to 275-300 until an IT of 140.

 

[Slewi]

Thanks, pards. Should I slice 'em in half? They're super thick.

 

[daninnewjersey]

I'd cook them as is....will be kind of a combo roast and chop.

 

[SmittyJonz]

Pack them in dry ice and send them to me! ! !