Need help with meat identification (sounds like Miss Ball Breaker from Porky's haha)

SweetHeatBBQnSC · Apr 4, 2020

Fellas and Ladies I need some help identifying some meat. I was wanting to cook some CSR's for the first time. Heard other people talk about their cooks and how good they were. Well I went to Wal-Mart and they had two different kinds of what they called CSR's ones from the pork loin and ones from the butt. I got these which were from the pork loin. I am pretty sure these aren't the CSR that others cook. So I am wondering would these be what some people call Loin Back Ribs or what? They are cut up individually as you can see and only one edge has bone on it (the bone is obviously from ribs-looking at it). Any help would be appreciated. Also, where could I get the real CSR if these are not them.

tom b · Apr 4, 2020

CSR I'm familiar with come from the shoulder

SweetHeatBBQnSC · Apr 4, 2020

tom b said:
CSR I'm familiar with come from the shoulder

Which would be the ones from the Boston Butt I assume?

Monkey Uncle · Apr 4, 2020

Those are basically the top front part of a loin pork chop. The bone is a piece of vertebra. Best to grill them hot and fast, perhaps basting with some sauce when they are close to done. Don't overcook them. That light-colored muscle is pork top loin; it will dry out if you take it past 150 F.

SmokeRingsMatter · Apr 4, 2020

Looks like the bones off center cut pork chops.

thirdeye · Apr 4, 2020

Here is the deal, and it's a good story. Terminology is unique to regions.For example... are 'pigs in a blanket' a sausage rolled in a pancake and served at breakfast, or is it a 'cabbage roll' in a tomato sauce gravy?

Gererally speaking... out East, country ribs are cut from the loin (higher on the hog), but not center cuts. Out West, country ribs are cut from the shoulder butt. You'rs are 'loin' country ribs.

Baychilla · Apr 4, 2020

thirdeye said:
Here is the deal, and it's a good story. Terminology is unique to regions.For example... are 'pigs in a blanket' a sausage rolled in a pancake and served at breakfast, or is it a 'cabbage roll' in a tomato sauce gravy?

Gererally speaking... out East, country ribs are cut from the loin (higher on the hog), but not center cuts. Out West, country ribs are cut from the shoulder butt. You'rs are 'loin' country ribs.

I came across that difference when I did my last CSR cook. I noticed all the recipes smoked and then braised the "ribs".

SmokeRingsMatter · Apr 4, 2020

thirdeye said:
Here is the deal, and it's a good story. Terminology is unique to regions.For example... are 'pigs in a blanket' a sausage rolled in a pancake and served at breakfast, or is it a 'cabbage roll' in a tomato sauce gravy?

Gererally speaking... out East, country ribs are cut from the loin (higher on the hog), but not center cuts. Out West, country ribs are cut from the shoulder butt. You'rs are 'loin' country ribs.

It's not a "good" story for OP. He payed $3.50/lb for $1.99/lb pork loin with a bone attached. I would be furious. Thats the leanest section of meat on the pig.

That said, it clearly says pork loin in smaller print. Its a play on words.

pharp · Apr 4, 2020

SmokeRingsMatter said:
It's not a "good" story for OP. He payed $3.50/lb for $1.99/lb pork loin with a bone attached. I would be furious. Thats the leanest section of meat on the pig.

That said, it clearly says pork loin in smaller print. Its a play on words.

It was $7

SmittyJonz · Apr 4, 2020

there's both kinds - I prefer the loin cut CSRs.......

SmokeRingsMatter · Apr 5, 2020

pharp said:
It was $7

Yes it was almost $8 , but for that price, you could buy a small slab of spares for that price.

Do you work for that company?

Norm · Apr 5, 2020

And that last line got you reported, enough of the negative stuff...

SweetHeatBBQnSC · Apr 5, 2020

Monkey Uncle said:
Those are basically the top front part of a loin pork chop. The bone is a piece of vertebra. Best to grill them hot and fast, perhaps basting with some sauce when they are close to done. Don't overcook them. That light-colored muscle is pork top loin; it will dry out if you take it past 150 F.

Yeah I smoked them similar to spares, took them up to probe tender about 180* ish or so and they did tighten up a little during the rest. The exact conversation my wife and I had was that these would def be better being sauced. Now that you mentioned it the bone did look exactly like vertebra, but the dogs loved them haha.

thirdeye said:
Here is the deal, and it's a good story. Terminology is unique to regions.For example... are 'pigs in a blanket' a sausage rolled in a pancake and served at breakfast, or is it a 'cabbage roll' in a tomato sauce gravy?

Gererally speaking... out East, country ribs are cut from the loin (higher on the hog), but not center cuts. Out West, country ribs are cut from the shoulder butt. You'rs are 'loin' country ribs.

Thanks thirdeye. Appreciate all the knowledge, I never doubted that someone could explain it all and label them. You da man!

SmokeRingsMatter said:
It's not a "good" story for OP. He payed $3.50/lb for $1.99/lb pork loin with a bone attached. I would be furious. Thats the leanest section of meat on the pig.

That said, it clearly says pork loin in smaller print. Its a play on words.

I understand what you are saying because I am cheap and don't like overspending if there is no reason. All in all though I got to smoke and eat a new protein that I never had any experience with before. I know I have had much bigger screw ups than $8. You right though some stores will try to get up on you.

Need help with meat identification (sounds like Miss Ball Breaker from Porky's haha)

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