jeffsee
Full Fledged Farker
Hey guys. The wife is allowing ribs on the uds this weekend, but the country variety. Suggestions for smoking them?
Bone-in Country Ribs
- Thread starter jeffsee
- Start date
Bone in country style ribs?
bigabyte
somebody shut me the fark up.
Are they loin cut or shoulder cut?
Alan in Ga
is Blowin Smoke!
Did some tonight and they dried out real fast Jerky like and not oversomked:tsk:
jeffsee
Full Fledged Farker
"Pork Country Style Bone In Spare Ribs"
jeffsee
Full Fledged Farker
How do I know the difference?
Meat Burner
Quintessential Chatty Farker
Jeff, any chance you could post a pic? That could be real helpful.
bluetang
somebody shut me the fark up.
PITA as it may be, shoot a pic. Country style ribs are not ribs at all. They are from the butt, and the bone is the scapula. Spare ribs are not "country ribs".
bigabyte
somebody shut me the fark up.
If they did not label it, then that is going to make things tricky since you can't compare it to the other kind. Posting pics may help.
Shoulder Cut Country Style Ribs are simply a Boston Butt sawed into strips, while Loin Cut Country Style Ribs are cut from sirloin tip of the pork loin. So think of them as the difference between cooking a Boston Butt and a Pork Sirloin roast...only they are smaller.
Some of them will have some bone in them. In the Shoulder cut ones, there will be a long strip of bone from the blade that is in the Boston Butt. In the loin cut ones, there will also be a strip of bone, but it looks different than the bone in the butt of course. Loin cut are leaner than shoulder cut ones as well.
Around here they label a butt cut into chunks as Country Style Ribs, and typically don't specify shoulder cut or loin cut. It's probably the same in Oshkosh.
Personally, I don't like them cooked in the smoker. Mine usually dry out like Alan's.
Don't shoot me, gang, but I much prefer them either cooked in the crock pot or simmered with sour kraut and red skin potatoes.
Personally, I don't like them cooked in the smoker. Mine usually dry out like Alan's.
Don't shoot me, gang, but I much prefer them either cooked in the crock pot or simmered with sour kraut and red skin potatoes.
jeffsee
Full Fledged Farker
Thanks for the info. I may have to wait a day. My wife bought them last week and then froze them in vacuum bags. I'll post what I have-maybe it's still obvious to some of you.
bigabyte
somebody shut me the fark up.
I treat the loin cut ribs like pork chops, and the shoulder ones as little boston butts. I forgot to add that...think it might be helpful for ya.
jeffsee
Full Fledged Farker
My first smoke (ever) and on my UDS was last Sunday. I'm dying to fire it up again but have to live within the constraints of my wife's grocery shopping.
WineMaster
Babbling Farker
Butt Cut Country style rib. Bone in or out are great grilled on a kettle or gasser. They are just a thick pork steak at that time.
Dan
Dan
bbqbull
Watching over us.
I smoke country style ribs all the time.
Depending on the thickness, 4-5 hrs at 250 degrees is how I cook/smoke them.
When it is a blizzard outside I cook them in the oven the same way.
Awesome eats for wife and I.
Depending on the thickness, 4-5 hrs at 250 degrees is how I cook/smoke them.
When it is a blizzard outside I cook them in the oven the same way.
Awesome eats for wife and I.
jeffsee
Full Fledged Farker
bluetang
somebody shut me the fark up.
They look like back ribs with a bit of loin meat. Rib chop?
bigabyte
somebody shut me the fark up.
Those are definitely Loin Cut. You can cook them up like a pork chop.:thumb:
jestridge
somebody shut me the fark up.
I never did care very much for them
