I like my butt rubbed and my pork pulled.
Member since 2009
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bone-In Pork Loin Country Style Ribs; long name. What are these?
Options
500
Posts: 3,177
Picked these on the cheap so had to try. They look like the "white meat" end of a pork butt so I'm going low and slow till done. Not sure if I need to foil or not. Thoughts?
Comments
-
Look like what are sometimes called "Western ribs" around here. The "country style" butt portions with some bone left in.
There are a few butchers selling "country ribs" which do come from the loin section. Appears to be an odd trim where the spine is removed and the rib bones on either side remain joined by a bridge of meat. Those cook more like an odd pork chop.
-
Ok. But pork chops are 400* direct to 145* IT. Even more confused on which way to go with these.I like my butt rubbed and my pork pulled.
Member since 2009 -
I'm pretty sure these are cut from the shoulder. Not a rib at all.Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
-
Around here country style ribs can be either loin or butt. Those look more like butt, but I can't tell for sure. If they're indeed from the butt your plan will be fine, if they're from the lion they will be severely overcooked. In that case cook to 140.
-
I think 140 and those will be real chewy.
I think there more shoulder like also, 160 at the least. I cook em until tender.Seattle, WA -
I'm wondering if I need the foil crutch to keep them moist.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Here is a vid explaining the different types. Since they have loin in the name you would think they would be from the loin, but I agree they kinda look like cut up butt.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Foiling doesn't keep them moist. In fact, it speeds the water coming out of the tissue as it cooks. But it also speeds turning the collagen to gel, which is a trade-off.
I've tried those kinds of cuts any number of times, and have never been really happy w. them.One of the better results I had really used a crutch. Put them rubbed w. a little juice in a slow cooker on low, and kept them there till they were just getting tender. Then put them on the Egg for about 45 min for smoke and browning.
-
I like the Secret BBQ rub bottle...Now thats what I call keeping things under wraps in the household.. [-XGreensboro North Carolina
When in doubt Accelerate.... -
Lots of secret recipes around here;
I like my butt rubbed and my pork pulled.
Member since 2009 -
"Ribs" are on. Thinking 1.5 hours in I'll pan them up. Maybe not. Might let them ride it out. Unknown territory for me.I like my butt rubbed and my pork pulled.
Member since 2009 -
They look good.. Can't wait to see the end result...Greensboro North Carolina
When in doubt Accelerate.... -
250* indirect with 2 Apple chunks. Can't wait myself to see what'll happen.I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks like a back end of the butt. I'd continue on the low and slow, myself.
Usually what you find around my parts where they are popular.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Grill buddy Winston helping out after a bath.I like my butt rubbed and my pork pulled.
Member since 2009 -
I cook them like a chop, direct or maybe raised direct. Season and sauce how you want.
-
Ended up smoked for 1 1/2 hr., then panned with pineapple juice and BBQ sauce for about 1 1/2 hr., then back on the grill and sauced for 10 minutes. Well received by my tough critics. Not best ever pork, but good. They could have gone longer to get more tender I feel. They need a fork and knife to get through but parts were pull tender. I'll do these again.I like my butt rubbed and my pork pulled.
Member since 2009 -
I missed the loin part.AR_Pork_Producer said:I'm pretty sure these are cut from the shoulder. Not a rib at all.
Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum