Steve Wertz wrote:
> On Wed, 01 Aug 2007 08:49:45 -0700, Nancy2 wrote:
>
>> On Aug 1, 12:57 am, Steve Wertz > wrote:
>>> On Tue, 31 Jul 2007 22:14:40 -0700, Jeremy Bentham wrote:
>>>> Suggestion: smoke, THEN oven.
>>>
>>> I'm still yrying to figure out what cut of meat he *really* has
>>> before I give any advice.
>>>
>>> Could be loin ribs, shoulder/butt, or spare ribs.
>>>
>>> -sw
>>
>> Around here (midwest), there is no question what "country style pork
>> spareribs are" - just what they say. Pork spareribs and
>> country-style means with more meat on them than ordinary spare ribs.
>> What's confusing about that? Am I missing something (more than
>> usual, that is)?
>
> Yes. Spare ribs are a particular cut of pork from the belly.
> When you add "Country Ribs" to a description, they become either
> pork shoulder (Boston butt) "ribs", or the smaller end of the
> pork loin back ribs (AKA baby-back) with a portion of the loin
> meat attached.
>
> Here you see all three, from left to right: True "Country-Style"
> ribs (from the loin, not the shoulder), Spare Ribs, and Baby Back
> ribs (AKA loin back ribs).
>
> http://www.diaryofafoodie.org/kitche...book/19/1.html
>
> Not pictured there are country style ribs from the Boston but
> (shoulder) - the most common cut referred to as "country style
> ribs - as loin back ribs are more expensive and contain less per
> pig).
>
> These are country style ribs from the Shoulder (cooked and
> uncooked):
>
http://playingwithfireandsmoke.blogs...try-style-ribs.
html
>
> So yes, they are very different and each gets cooked very
> differently.
>
> -sw

Steve's absolutely right. They are two completely different parts of the
animal.

kili