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Old 02-25-2008, 08:45 PM   #1
SmokeyBear
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Default country style (loin back) not quite as planned

I went by my local meat shop today planning to pick up some pork tenderloin and bacon for supper tonight. Unfortunately, he was out of tenderloin; so, I ended up getting some country style "ribs" from him. Unlike the other places in the area, this guy cuts his from the loin back instead of slicing up a pork shoulder.

I set up my Weber for indirect and threw on some apple wood. I put the country style on. When I cook country style cut from pork shoulder, it usually takes around and hour and half. It dawned on me at about 45 minutes that these were loin and would cook more like a pork chop. At that point, I went out with a glaze that I had made of locally produced honey and pure apple juice. I found the pork almost done. I put on the glaze, but I didn't have enough time to let it really set.

This is how they turned out:



They were pretty good, but they were slightly over cooked. I prefer the country style cut from a pork shoulder and will just go ahead and get straight up chops in the future instead of doing these from the loin.
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Old 02-25-2008, 10:02 PM   #2
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Live and learn... They look mighty good though!!!
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Old 02-25-2008, 10:09 PM   #3
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They look good to me and the glaze looks nice and thick. When you say they were a bit overdone, did you mean that they were dry in the center?
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Old 02-26-2008, 02:25 AM   #4
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Don't give up on that style of country ribs.....if your butcher cuts his own, they are good cut into two rib sections. I like to cook them hotter, 325* or so and pull off when they get to an internal of 145*.
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Old 02-26-2008, 04:35 AM   #5
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We eat lots of those. I have smoked em before but I prefer to grill em.
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Old 02-26-2008, 06:12 AM   #6
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Quote:
Originally Posted by thirdeye View Post
Don't give up on that style of country ribs.....if your butcher cuts his own, they are good cut into two rib sections. I like to cook them hotter, 325* or so and pull off when they get to an internal of 145*.
What Thirdeye says. I use this style of country rib to sub for pork chops a lot, they are leaner than shoulder cut country ribs, but fattier than center cut chops, so they are more forgiving.
I use the shoulder cut ribs for cooking low and slow.
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Old 02-26-2008, 03:07 PM   #7
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Quote:
Originally Posted by Hawgsnheifers View Post
They look good to me and the glaze looks nice and thick. When you say they were a bit overdone, did you mean that they were dry in the center?

Yup. I dried them out. I tend to cook my meat to higher level of doneness than most here (med-well for beef). I think they would have been fine if I hadn't let them sneak up on me.
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Old 02-26-2008, 03:12 PM   #8
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Quote:
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Don't give up on that style of country ribs.....if your butcher cuts his own, they are good cut into two rib sections. I like to cook them hotter, 325* or so and pull off when they get to an internal of 145*.
The shop that I got them from only sells all natural meats and other organics. The guy that runs the place is also a local preacher, and the service is always great there.

If I do his version of country style again, I may try brining them. Of course, I'll pay more attention to the difference needed in cooking techniques.
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Old 02-26-2008, 03:13 PM   #9
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SmokeyBear do you have a wired probe thermeters? That would be a great help to you. Just glaze them and pull at 145 like Thirdeye said.

Dont give up, just try again.
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Old 02-26-2008, 03:52 PM   #10
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Well they sure look good!!!
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Old 02-26-2008, 04:06 PM   #11
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SmokeyBear do you have a wired probe thermeters? That would be a great help to you. Just glaze them and pull at 145 like Thirdeye said.

Dont give up, just try again.

I've got such a thermometer, but the probe for the meat isn't working.
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Old 02-26-2008, 06:39 PM   #12
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Quote:
Originally Posted by SmokeyBear View Post
The shop that I got them from only sells all natural meats and other organics. The guy that runs the place is also a local preacher, and the service is always great there.

If I do his version of country style again, I may try brining them. Of course, I'll pay more attention to the difference needed in cooking techniques.

Brining will definitely work for you. As already noted, do not overcook.
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