OK so I am confused. I too always assumed these are cut from the butt. But I have Pat LaFreida's MEAT book and he says they are they first four ribs on the pig. Here is exactly what he says. "Country style ribs are the fist four ribs on the hog. They contain a portion of the loin and often even a little of the prized lip or cap. They are about half the price of the loin because of their irregular shape and size.; also, instead of pure loin muscle, they contain several muscles and therefore various levels of tenderness." I've seen then when they were obviously just sliced butt but I've also seen them as Pat describes them. I suppose they are different depending on where you live and even on the butcher. I'll always remember that my mom made them for my wedding rehearsal and they were the best meat I've ever eaten to this day. She died shortly after my wedding but I remember asking her how she cooked them. She said she did four different things to them and I don't remember what they were but I know they included roasting and grilling. She would not have smoked them. Crap, this is making me super hungry.
