Anyone cut out their own country style ribs from a pork butt??

[Jerod Broussard]

I'm serving 75-80 next Monday night in Lufkin, Texas. 1.2hr drive for myself and the Cambro.

I'm doing half brisket (2, each 16+ pounds pre-trim) and half pork shoulder (20-ish pounds). I-DO-NOT feel like pulling pork once I get there. My burnt ends will be cubed up so I'll just be slicing the brisket flat.

Pork steaks aren't really going to work. But if I can muster up some country style ribs and put a little BBQ sauce at the end, that'll prevent me from having to make the Mustard Sauce.

I don't have a Sawzall yet so I can't really attack the bone.

[Jfrosty27]

Buy a sawzall. You’ll use it again and again. They’re cheap.

[Skip]

Our local grocery Meat Dept cuts Boneless Pork Ribs from Pork Shoulder all the time. Maybe you can ask your meat supplier to do the same?

[Jerod Broussard]

They have a store that has had them in the past. I'll have to that check before I start slaughtering.

[Oak Smoke]

From experience, don’t use a sawzall. I used one to help dress out several feral pigs. It is almost impossible to get the yuck back out of the front of the saw.

[Bob K]

every now and again my band saw catches me looking at it funny and says "don't even think about it"

[PGH_RAM]

FWIW, my local Costco almost always has boneless country ribs in stock.

[Jerod Broussard]

My nearest Costco is 3hrs. I'll be fine cutting.

[Jerod Broussard]

Problem solved. Wolly world had just enough packages of butt CSR's. I got all but one. Dry brine starts on Thursday.