My wife bought this and asked me to cook 'em.
I checked out Pork Cuts Explained and I'm still not sure if they're pork loin or ribs. Also… boneless ribs?
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Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula). I had to look it up.. maybe that helps ?? Good luck let's see what ya can cook up.
Backroadmeats I’m not the expert that you are on meat cuts, but my understanding of country style ribs is that they’re a combination of loin and shoulder. Some are heavier on shoulder meat and some are heavier on loin meat. The package in the OP just looks like a sliced loin to me.
Red Man these retail cuts can be confusing.. I have never cut country style ribs.. I just cut custom processing.. but it does look like a pork loin to me also
They are boneless Country Style Ribs popular both here in NC and in Iowa where we have property. The light portion is from the loin and the dark portion from the butt. When we are in IA we will eat them a lot. I just put a pork rub on them and smoke them slowly on my gas grill out there with some apple wood. I cook them to 145 a nice medium rare - medium.
I should point out that the ones we had in Iowa this fall were primarily loin, about 6" long and 2" square. Some times they are bigger and have more butt meat in them.
Last edited by mountainsmoker; October 5, 2019, 05:29 PM.
Yeah, that's what confused me. It said "pork loin", but also country ribs.
I'm familiar enough with pork loin and this did not seem as lean as pork loin is.
I cooked them low and slow until about 150 and then finished them off on the grill. Worked pretty well. I put out sauce in anticipation that the family would need it, but they actually liked it with just a basic rub.
I remember seeing here something like if you can, look for country style ribs that are a majority of either the dark or light meat. Than cook accordingly to that type.
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