On Aug 1, 11:49?am, 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)?


That's the dumbest answer of the month (but it's early yet)... if you
don't know the name of the cut just say so, or don't answer, but to
bullshit is unforgiveable. Country style pork spare ribs are actually
from the shoulder (*chuck* section) and partly from the loin section.
And they are not necessarily meatier, not unless they're labeled
country style pork *loin* ribs, then they contain a greater proportion
of meat to fat and bone, but those typically cost more. Country style
ribs need to be chosen carefully as usually the meat wrappers hide the
fatty/boney portion... this is one cut of meat it pays to squeeze the
package.

http://www.hormel.com/templates/know...emid=34&id=308

Sheldon