View Full Version : Country Ribs

04-13-2019, 09:10 PM
So my brother's company has been sponsor a local FFA girl who shows pigs for the last four years and she's graduating this year. As a thank you to my brother, she showed up at his shop with a huge assortment of meat from her last show pig that they slaughtered. Hands down the best thank you we've ever gotten. Anyways, he gave most of it to me and amongst the goodies are some country ribs. I gonna cook these along with some spare ribs tomorrow but Im not really sure what to do with the country ribs. Anybody got any suggestions? Ive never cooked them before.

04-13-2019, 09:21 PM
Treat them like baby backs. 2-2-1

04-13-2019, 09:29 PM
Treat them like baby backs. 2-2-1

Excellent. That's exactly what I needed to know.

04-13-2019, 10:41 PM
Interestingly enough, for those who do not know: country-style ribs, don't actually come from the ribs. Thus creating a confusing product name not understood by many. The name is taken from the fact that the meat borders the rib area and has a texture and flavor similar to the meat around the ribs, but this theory of how they were given the name was taken from an article I read a many years ago.

The North American Meat Processors Association says that country style ribs "shall be prepared from the blade end of a bone-in pork loin, and shall include not less the three ribs, and no more than six...

Country Style Ribs are cut from the blade end, just above or behind where the whole shoulder was taken off. Boneless Country Style Ribs can also be strips cut from thick pork shoulder steaks. This somewhat fatty economical cut is sold either bone-in or as boneless products. The meatiest variety of Country Style Ribs are cut from the sirloin or rib end of the pork loin and are usually labeled as "Pork Loin Country Style Ribs".

Also, Country Style Ribs are a great way to test multiple samples of rubs or sauces without the great expense of multiple racks of ribs. They cook in the same manner as ribs, they are very similar in texture and flavor as ribs, thus giving you an inexpensive platform to experiment with.

Some cook them in sauce, some sauce them after they are cooked, while some just rub them prior to cooking.

I agree cooking them like back ribs is a great choice.

When cooking lesser quantities I just cook them on the kettle and add some wood chunks.

I found some country style ribs reduced for quick sale.

I dusted them with "Phil's BBQ Gooba Dust", Phil's is a San Deigo Based BBQ Restraunt. I received the rub and the sauce through a Brethren Trading Post Sauce & Rub trade.

Lightly seared the country style ribs over the coals, then moved to the indirect side of the kettle.

Cooked with indirect heat with apple wood chunks until tender.

Sauced with Phil's BBQ Sauce before serving.


04-13-2019, 10:51 PM
Thanks IamMadMan. The first set I set out finally dethawed and I pretty much have exactly what you showed here. The spare ribs dethawed too and Im super excited about them. Best looking set of ribs Ive cooked in a while.

Gary Tomato
04-17-2019, 02:44 AM
This is how I do 'em; https://www.bbq-brethren.com/forum/showthread.php?t=206083

04-17-2019, 08:45 AM
I prefer to do CSR's over direct heat on the summit, hot and fast.

04-17-2019, 10:51 AM
Here's one of my cooks with CSRs


04-17-2019, 12:01 PM
Interestingly enough, for those who do not know: country-style ribs, don't actually come from the ribs. Thus creating a confusing product name not understood by many.

Yes indeed. It is my understanding they are a pork butt that has been cut up. (The pork butt doesn't actually come from the pig's butt either. :laugh: )

Big George's BBQ
04-17-2019, 12:38 PM
Those are Good Eats

04-17-2019, 04:01 PM
Great thread... thanks for all who shared. I learn so much here! A Master Class in CSR’s!