Country Ribs

[SierraBBQGuy]

Picked these up at Costco. I don’t think there are "real" country ribs, rather cut from the shoulder. In the past, I have cooked country ribs just like a pork chop, worked out great. I’m not so sure about this one though. Anyone cooked these?

[smokenoob]

no, but I would!

[Frozen Smoke]

Yep the wife just used 'em to make sauerkraut and pork the other night. It was excellent!

[HouseHomey]

Country ribs are sliced shoulder around here. Great stuff. Low n slow works great. Pan sear and braise too. Thrown in some garlic, onion, green chilis and stock and eat with rice n beans or in tacos or a rice bowl. Love that cut.

[Troutman]

Yup what he said, we do them all the time.

[HorseDoctor]

I thought that "real country ribs" were always cut from the shoulder. At least every one I’ve seen was. Very similar to "pork steak". Fatty enough to be tasty and tough enough to benefit greatly from low & slow. Enjoy!

[Jerod Broussard]

Love country style aka sliced pork butt. I like to sauce them at the end.

[Attjack]

This thread contributed to my edification on matters concerning "country ribs".

[Troutman]

Hey you must be edumacated ......

[HouseHomey]

Don't you curse at me!

[DWCowles]

I like to do them the BBQ Pit Boys style.

[Troutman]

I love the BBQ Pit Boys, especially when they cooked in a blinding snow storm.....gotta love 'em !!!

[Dadof3Illinois]

I like to make pork tacos with these. Braise in the oven for a couple hours in a dark beer and cola liquid with some onions and peppers until tender....yum!!!

[HouseHomey]

Oh darn! Make that for me please!

[VideoWolf88]

They're pretty popular in my household. I've grilled them before but I usually slow-bake them in a Dutch oven.

[SierraBBQGuy]

I ended up doing a reverse sear, low heat to 135, brush on some BBQ sauce and browned. Pulled them off at 145 +/- They were great.

[BKYDBBQ]

Malcolm Reed has write up and video on the two types of Country Style Ribs and he does a side by side cook comparing the two...

http://howtobbqright.com/blog/?p=1854

[Mosca]

This is pretty close to how I do them, and how my mom did as well. I sear them, then braise in bbq sauce.

[BKYDBBQ]

I haven't tried them this way yet...Might have to thaw the pack in the freezer and give them a try soon...

[Fire Art]

Several times they were great

[realdocBBQ]

We often make jerk pork out of these.

[SierraBBQGuy]

Good video, so the stuff we get at Costco are cut shoulder. Really then, these are what some call St Louis Pork Steaks? I only grilled to 150°, not as tender as cooking to 190-200, but great flavor and moist.

https://barbecuebible.com/recipe/st-louis-pork-steaks/