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Country Style Pork Ribs - Questions
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Those are bone in pork chops. It doesn't help that there is no firm definition of "country style pork ribs". Sometimes they are steaks from the butt, sometimes they are loin ribs, also called rib chops.
do them as pork chops.
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When I do a pork chop like that I try and get them cut 2" or 2 bone pork chop. Salt/pepper biff in the pit until 145f. Easy peasy.
It's a pork chop with a hipster name "Country rib" Country ribs come from the loin end of the shoulder.
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As stated those are pork chops. So, they are a lot leaner than the country style ribs. Lean meat is typically cooked hot and fast. Recommend cooking like a steak (with a dry brine of kosher salt).
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I wish they would quit using that term "country style ribs". They are never from the rib section, those would be chops as everyone has correctly stated. Generally whats termed country style ribs are cuts from the shoulder. Sometimes they catch the scapula bone in the cut so they act like they are from the rib. Unfortunately they need to be cooked low and slow to break down all that connective tissue. Those babies above need to be grilled in my opinion. Nice looking chops !!!
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"...They are never from the rib section..."
I agree with you about the boneless version. But when I get bone-in country style ribs, the bones sure look like pieces of rib to me (as per pic above). But like Ahumadora said, not really from the loin -- more from the end of the loin where it transitions into the shoulder. Or from the end of the shoulder where it transitions to the loin. Whatever.
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Country style ribs.... this is a meat I have never opted to purchase and cook over the past 30+ years of my BBQ adventures. I knew every time I looked at it that it was NOT ribs, but usually just a butt cut into strips. If I want butt, I'll buy a butt and smoke it for pulled pork. If I want ribs, I'll buy actual ribs. The attraction of the falsely named "country style rib" escapes me. I probably need to get some this year, as I am on a quest to check off things I haven't cooked before - already checked off pork tenderloin - having always gone for big 10 pound pork loins in the past. The tenderloin is a keeper, and glad I tried it. Next on my list to check off are pork steaks - just a sliced up butt, so not sure its much different than the fake ribs... I've had this recipe bookmarked ever since seeing it on Project Smoke:
These pork shoulder steaks are grilled over a hickory fire and basted with a spicy vinegar dip. A regional barbecue recipe from Kentucky.
Now, I *HAVE* grilled many a pork chop, and what you have there my friend are some NICE looking pork chops!Last edited by jfmorris; January 12, 2020, 04:40 PM.
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jfmorris in my grocery in the cold northeast, 'country style' ribs are usually loin meat. The cut is actually quite tasty. They are usually boneless (labeled boneless country style or have a small bone in them. I have done them on the Weber, but usually use them for stir fry or braising recipes.
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try sreasoning your pork steaks with Montreal steak seasoning, and grilling hot at fast to medium at the most. Just try it, it's sang good.
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