Ok the FAQ doesn't say a lot about country style ribs. I think I saw on the
food channel (cook like a chef) the guy trimmed a layer of fat/meat off the
top of the ribs??? I've smoked these once before and liked the taste but
there was a lot of fat to eat around. I hear I can just grill them but I
want to fire up the smoker this weekend and they were the only cheap pork I
could afford :-(. Any tips or suggestions would be appreciated. Thanks.
DH

On Thu, 01 Jul 2004 17:41:02 GMT, "Dirty Harry" > wrote:

>Ok the FAQ doesn't say a lot about country style ribs. I think I saw on the
>food channel (cook like a chef) the guy trimmed a layer of fat/meat off the
>top of the ribs??? I've smoked these once before and liked the taste but
>there was a lot of fat to eat around. I hear I can just grill them but I
>want to fire up the smoker this weekend and they were the only cheap pork I
>could afford :-(. Any tips or suggestions would be appreciated. Thanks.
>DH
>

Probably the FAQ does not say a lot about them because they are not
actually ribs. To further add t o confusion there are different cuts
that are referred to as "country style ribs" iin different areas. In
our area CS ribs are cut from the pork butt (the same one used for
pulled pork). I have had no problem with them on the smoker. They
can also be sucessfully grilled. I use a marinade that comes from
Chef Lee Hooper, a former Chef of the Georgia Governor's mansion.
Google- Lee Hooper Country Style Ribs - and you will find the recipe.
His recipe is for grilling but it also works for BBQ.

BTW,, they is on the menu here this weekend (on the smoker). We are
combining 4th of July with our daughter's 35th birthday. The birthday
girl specifically request CS ribs on the smoker.

"Larry Noah" > wrote in message
...
> On Thu, 01 Jul 2004 17:41:02 GMT, "Dirty Harry" > wrote:
>
> >Ok the FAQ doesn't say a lot about country style ribs. I think I saw on
the
> >food channel (cook like a chef) the guy trimmed a layer of fat/meat off
the
> >top of the ribs??? I've smoked these once before and liked the taste but
> >there was a lot of fat to eat around. I hear I can just grill them but I
> >want to fire up the smoker this weekend and they were the only cheap pork
I
> >could afford :-(. Any tips or suggestions would be appreciated. Thanks.
> >DH
> >
Probably the FAQ does not say a lot about them because they are not
> actually ribs. To further add t o confusion there are different cuts
> that are referred to as "country style ribs" iin different areas. In
> our area CS ribs are cut from the pork butt (the same one used for
> pulled pork). I have had no problem with them on the smoker. They
> can also be sucessfully grilled. I use a marinade that comes from
> Chef Lee Hooper, a former Chef of the Georgia Governor's mansion.
> Google- Lee Hooper Country Style Ribs - and you will find the recipe.
> His recipe is for grilling but it also works for BBQ.
>
> BTW,, they is on the menu here this weekend (on the smoker). We are
> combining 4th of July with our daughter's 35th birthday. The birthday
> girl specifically request CS ribs on the smoker.
>
>
Hmm also seems they cut between the bones but not all the way through, grrr.
Should I seperate them smoke them whole? Thanks.

Dirty Harry wrote:
> Hmm also seems they cut between the bones but not all the way through, grrr.
> Should I seperate them smoke them whole? Thanks.
>
>
I'm thinking these must be meat from the loin area, to have a bone
running across like that...rather than being "butt chunks"...I've seen
CS ribs cut from the loin end from time to time...they can be mighty
good if they have enough fat to keep them moist and flavor them...

Whatever they are, I'd keep 'em whole, should help to keep them from
drying out.

"Douglas Barber" > wrote in message
...
>
>
> Dirty Harry wrote:
> > Hmm also seems they cut between the bones but not all the way through,
grrr.
> > Should I seperate them smoke them whole? Thanks.
> >
> >
> I'm thinking these must be meat from the loin area, to have a bone
> running across like that...rather than being "butt chunks"...I've seen
> CS ribs cut from the loin end from time to time...they can be mighty
> good if they have enough fat to keep them moist and flavor them...
>
> Whatever they are, I'd keep 'em whole, should help to keep them from
> drying out.
The butcher at my grocery store told me he cuts shoulders(butts) to get
country style ribs.
Jack

Jack Sloan wrote:

> The butcher at my grocery store told me he cuts shoulders(butts) to get
> country style ribs.


How do they cut them to make the "ribs"?



Brian Rodenborn

On Thu, 01 Jul 2004 19:24:47 GMT, "Dirty Harry" > wrote:

>

>>
>Hmm also seems they cut between the bones but not all the way through, grrr.
>Should I seperate them smoke them whole? Thanks.
>

It sounds like you are talking about the CS ribs from the loin rather
than the butt. Have not done those, but I would not seperate them.

Default User wrote:
>
> Jack Sloan wrote:
>
> > The butcher at my grocery store told me he cuts shoulders(butts) to get
> > country style ribs.
>
> How do they cut them to make the "ribs"?
>
> Brian Rodenborn

Probably because they cut them in strips.

--
JaKe, Seattle
"People never understood, that the drum is a musical instrument."
Elvin Jones

"Larry Noah" > wrote in message
...
> On Thu, 01 Jul 2004 19:24:47 GMT, "Dirty Harry" > wrote:
>
> >
>
> >>
> >Hmm also seems they cut between the bones but not all the way through,
grrr.
> >Should I seperate them smoke them whole? Thanks.
> >
>
> It sounds like you are talking about the CS ribs from the loin rather
> than the butt. Have not done those, but I would not seperate them.

They have little parts of what looks like a rib to me. Its about a 2 inch
piece of bone with a LOT of meat on it...

Steve Wertz wrote:
>
> On Thu, 1 Jul 2004 22:09:05 GMT, Default User
> > wrote:
>
> >Jack Sloan wrote:
> >
> >> The butcher at my grocery store told me he cuts shoulders(butts) to get
> >> country style ribs.
>
> >How do they cut them to make the "ribs"?
>
> I guess they figure the shoulder blade is the rib.


I meant, "how" as in what direction across the butt, what does the bone
look like and all that. How do they differ from pork steaks, which are
also cut from the butt. Those look like minature chuck steaks.




Brian Rodenborn

Larry Noah > wrote in message >. ..
> On Thu, 01 Jul 2004 17:41:02 GMT, "Dirty Harry" > wrote:
>
> >Ok the FAQ doesn't say a lot about country style ribs. I think I saw on the
> >food channel (cook like a chef) the guy trimmed a layer of fat/meat off the
> >top of the ribs??? I've smoked these once before and liked the taste but
> >there was a lot of fat to eat around. I hear I can just grill them but I
> >want to fire up the smoker this weekend and they were the only cheap pork I
> >could afford :-(. Any tips or suggestions would be appreciated. Thanks.
> >DH
> >


I like to marinate my country ribs in 50% Helmanns Mayo and 50%
Italian Dressing with some ground red pepper. Place in zip lock bag,
put in frig overnight. Grill or smoke them slowly. They come out very
tender.

I am in shape. Round is a shape.

> http://www.uspork.org/buyersguide/loin3100.html.
>
> -s
Yea they look like the top one(but only about 6 ribs or so). Should I cut
that top layer of fat and meat off like the guy on food tv or leave it on?
He was baking his, not smoking...
Thanks DH

Dirty Harry wrote:

>> http://www.uspork.org/buyersguide/loin3100.html.
>>
>>-s
>
> Yea they look like the top one(but only about 6 ribs or so). Should I cut
> that top layer of fat and meat off like the guy on food tv or leave it on?
> He was baking his, not smoking...
> Thanks DH
>
>

I say leave 'em on and see how much of that fat you can render off
during the cooking process. Nature's best baste, and protector of the
moistness of the meat beneath it.

Steve Wertz wrote:
>
> On Fri, 2 Jul 2004 18:19:20 GMT, Default User
> > wrote:

> >I meant, "how" as in what direction across the butt, what does the bone
> >look like and all that. How do they differ from pork steaks, which are
> >also cut from the butt. Those look like minature chuck steaks.
>
> Pork steaks are thinner versions of country style ribs. Take a
> pork butt, and cut it into 3 1.5-2" slices across the blade. Then
> take those three slices and cut each of those into 3 slices
> parallel to the bone. You now have 9 CSR's, some with bone, some
> not. Usually they're split up into "bone in" and "boneless"
> packages.

Ah, I see. I don't know if I've seen those in the store or not.


Thanks for the rundown.



Brian Rodenborn

In article >,
(BurbankTony) wrote:

> I like to marinate my country ribs in 50% Helmanns Mayo and 50%
> Italian Dressing with some ground red pepper. Place in zip lock bag,
> put in frig overnight. Grill or smoke them slowly. They come out very
> tender.

!!!!!!!
I'm a gonna try that! thanks for the tip...

> I am in shape. Round is a shape.

Love that sig BTW!

monroe(need ideas for butt slices)

In article >, Default User
> wrote:

> Steve Wertz wrote:
> >
> > On Fri, 2 Jul 2004 18:19:20 GMT, Default User
> > > wrote:
>
> > >I meant, "how" as in what direction across the butt, what does the bone
> > >look like and all that. How do they differ from pork steaks, which are
> > >also cut from the butt. Those look like minature chuck steaks.
> >
> > Pork steaks are thinner versions of country style ribs. Take a
> > pork butt, and cut it into 3 1.5-2" slices across the blade. Then
> > take those three slices and cut each of those into 3 slices
> > parallel to the bone. You now have 9 CSR's, some with bone, some
> > not. Usually they're split up into "bone in" and "boneless"
> > packages.
>
> Ah, I see. I don't know if I've seen those in the store or not.
>
>
> Thanks for the rundown.
>
Tis the fate of a Butt in a Grocery mart. You have a one in ten chance
to be sold whole. If you have a big loin you get sliced into steaks -
otherwise you're cut into CSRs.
Personally I look for the thinner bits of shoulderbone, back on the
blade towards the loin (same as in beef)
There's a wide variability in this cut of puerco...

monroe(closer to the bone)