need western pork rib recipe

TnVolKen · June 2011

Need help with finding a good recipe for some western pork ribs that I picked up today.

thirdeye · June 2011

What are you calling Western Ribs?

Richard Fl · June 2011

Yea, what are they?

If looking for a rub:

Rub, Mexican/Southwestern, Bobby-Q

crkscrw,The one I use is pretty simple.

INGREDIENTS:
1 Part Cumin
1 Part Oregano
1 Part Chili Powder
1/4 Part Onion Powder
1/4 Part Garlic Powder

Procedure:
1 When I do Fajitas I marinade them in this mixed into Olive Oil. They work great.

Recipe Type
Rub/Seasoning/Spice

Recipe Source
Author: Bobby-Q

Source: BGE Forum, Bobby-Q, 2006/03/18

****************
If looking for a sauce: This is different. Just cook the ribs with seasoning/rub and after cooked apply some sauce.

Sauce, BBQ, White, Holy Smokin' Chipotle, Southwestern, Richard Fl.

Recently was at the Tampa Hard Rock Casino and they had a great plate of stuffed portobellos with grilled chicken, saffron jasmine rice and a chipotle sauce to die for. After recently hearing ads for Burger King Chipotle whatever and Subways's Southwestern Chipotle, I took up the challenge and very happy with the results. Hope some of you like it. *****These portions will make about 2 1/2 plastic ketchup size squeeze bottles. Keeps well inrefrigerator.

INGREDIENTS:
24 Ozs Dukes Mayonnaise
7 Ozs Chipotle in Adobo Sauce
7 Ozs Apple Cider Vinegar
2 Whole Hatch Green Chiles, Roasted
4 Ozs Favorite BBQ Sauce
2 Tsps Holy Smokin' Chipotle Seasoning, or any chili seasoning.
Little Lemon Juice

PROCEDURE:
1 Place in a bowl and puree with a stick blender. Place in a plastic squeeze bottle to use. Refrigerate any leftovers.

Recipe Type
BBQ Sauce/Sauce

Recipe Source
Source: BGE Forum, Richard Fl, 2011/03/03

TnVolKen · June 2011

label says pork bone in Western Style ribs. Separate ribs.

Richard Fl · June 2011

Could they be bone-in country ribs or maybe flanken cut ?

thirdeye · June 2011

Well, do they look like these? We call them country ribs, but they are actually strips of a butt. Now, the name "Western style" might be a good idea because back East country ribs are cut from the loin area, not the shoulder.... they are totally different cooks.

TnVolKen · June 2011

probably something like a bone in country rib

TnVolKen · June 2011

Thirdeye, thanks for he picture. They do not look like these.

thirdeye · June 2011

Then how about these? They are the other country rib.

TnVolKen · June 2011

thirdeye wrote:

Then how about these? They are the other country rib.

Looks like the bottom rib

thirdeye · June 2011

Okay. You have an Eastern style country rib, because they are hard to come by out West. Heheheee.

In the upper picture, the short bones are actually part of the baby back ribs, and the meat from the loin.

If yours look closer to the bottom picture, the bone is part of the backbone (like you would get in a pork chop), and the meat will be some loin and some sirloin.

As for cooking, indirect or raised direct will be fine, but only took to 145° - 155° depending on how you like your doneness. You can grill direct, just be careful.

Mosca · June 2011

For country style (now that it has been ascertained that Western = country style), I coat them with a rub, grill them like a pork chop, then finish them for an hour or so in a dutch oven or slow cooker with about a quart of bbq sauce.

Oblio · June 2011

I did some of these direct (they call them country style here in Ga) awhile back in my gasser. Went to get a beer and was distracted for *maybe* 3-4 min and returned to an inferno. One of the few times I've thrown meat away, after it turned out to be charcoal. I started to look for a new grill after that B)

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