Those “Country style ribs”

[Oak Smoke]

Out here in the sticks the local grocery store has specials on country style ribs. They’re just a weird way of cutting up a pork butt or something similar. They were dirt cheap at the store yesterday so I took a look. One of my biggest complaints about over the counter pork is it’s too lean. I was pleasantly surprised to find a couple of packs of these nicely marbled, fatty ones. These should be melt in your mouth good about 6 pm this evening. Right now they’re on the kamado at 250 F with some apple wood for flavor. More reports and pics will follow as the day progresses.

Here they are ready to come off the smoker. I cut each one in half to make them more manageable and to get more bark. They are about 180 F IT at this point. From here they will go in a disposable aluminum pan, be sauced, and covered with foil. Now it’s time for a couple of hours in the oven at 210 F to finish them off. I did find a small bone as I was taking them off the smoker. When these came out of the oven they were so tender and flavorful. About the same as a regular pork rib just before it gets to fall off the bone tender. Would I serve them to guests, I doubt it, there’s so many other meats that have more wow factor, but for the wife and I we love them and they’re so easy to do.

[DogFaced PonySoldier]

Definitely worthwhile if they're cheap. I seem them sometimes for $4 a pound or more - I don't see any reason to pay that for them. Bone-in pork butt here at Wally World is $1.74/lb right now and for the last several months.

[Michael_in_TX]

I've seen the cut vary dramatically even within a single store. You'll see a cut like yours, where a large pork butt is just cut into sixths and even very small "ribs" like the size of an actual pork rib. What I see at my store is a large butt cut into sixths like the above and then each piece sliced down the middle lengthwise.

What is weird is that you never really see them cut in the size that you'd do for a pork steak. For pork steaks, you seem to have to seek out a pork steak cut.

They are popular so someone is buying them.

[Oak Smoke]

You never know what you’re getting until you open the package. These had no bone at all which is rare. Done right they’re very good. One of my self imposed skill test is that I have the ability to select, trim, and smoke cheap protein with a very good outcome. I will admit that there have been attempts that were much less than hoped for, but I’m getting better every time.

[DogFaced PonySoldier]

No bone is rare? That's the way they do them here... usually they call them "boneless country pork ribs". lol

And pork steaks are non-existent here, but in other places, like in MO, I think they do a lot of them.

[Murdy]

My Grandmother would use these in a lot of Czech dishes, roast pork, sauerkraut, and dumplings an such, or cubed into various pork stews. I've rarely eaten them smoked or with any kind of BBQ sauce.

[Mosca]

There are two separate cuts, both called country style ribs. One is sliced pork butt. The other is loin back ribs. Here we mostly get loin back. They have a small curved bone at the end.

I grill them, then braise them for about an hour in bbq sauce. Then cut them into 1” squares and serve them with toothpicks as an appetizer, I tell my guests they’re baby back rib bites.

[DaveD]

Came here to say just this. One has to look closely because "CSRs" can be either loin or butt here in our area, and same was true for us back in SE Houston too. The loin ones can easily get dry, we tend to use those in crockpot dishes instead of on the grill.

[Skip]

Nice Oak Smoke. Our local Grocery Store cuts them just like that too. Good score for you!

[LA Pork Butt]

I am with Mosca. There are two cuts. The ones from the Butt will be great low and slow. The country ribs from the loin. I avoid.

[Mosca]

I grew up on the loin ribs! They’re what my mom called ribs, I didn’t see a spare rib or baby back until I was on my own.

You grill them then braise them in sauce. Our Wegman’s often has them orange stickered at 99¢/lb, I stock up.

[Uncle Bob]

I like these (from the butt) for those times when I want that well marbled cut but don't want 3-5 lbs. When cooking for two it's just handy that way.

[Oak Smoke]

Exactly!

[RichieB]

I like this cut. Have always been delicious and I never run into bone that I can recall.

[clb239]

Malcolm Reed has a video where he talks about the two types of Country Style Ribs and does a side by side cook of the two styles...

https://howtobbqright.com/2013/11/07/country-style-ribs-recipe/

[Mosca]

The technique is similar to what I do, but instead of smoking I like to get a nice char on them. But the braising is the key.

[Finster]

Braised country style ribs were a staple for us when we first married and $$ was tight.
Adapted from a recipe I vaguely remember my Mom making when I was a kid.
sliced onions and the ribs braised in BBQ sauce thinned with water (beer), in a covered pan on the stove top.
This was long before smoking was a thing for me..

[Sweaty Paul]

I'm a big fan of country style ribs. Good score!

[58limited]

I grab these when they are on sale, great for a rather fast and yummy cook on the grill.

[jfmorris]

I've never made the, but do see them from time to time. Around here the ones I see appear to be cut from the Boston butt, and marked up to more per pound, so I've passed on them so far. Might be a good/quicker way to get to pulled pork though if just cooking for two.

What I do like are the pork steaks cut from the butt. Those I grill/smoke/braise the Malcom Reed way.

[frailinryan]

My wife's favorite pork cut is country style ribs. In my area, they are the butt kind. I cook them low and slow.