What's the differnce between these?

njl

I saw these mixed together at Costco today.  Other than the labels, they looked the same to me.



Next question is, can I cook these more or less the same way I cooked the bone-in rack of pork Costco carries during the holidays?  i.e. coat them with my rub, and cook indirect at about 250F for a couple hours to 145F?

medic119

I'm with you, they totally look the same, and that label says "pork shoulder"?  However, there is a one dollar difference per pound. Looks like a deal to me.

I would say to do them the exact same way.  Looks like some good eggin' to me.

btrouge

Looks like the person packing them used the wrong label.

The Naked Whiz

Obviously, they mislabled the ones marked "country style ribs".  Country style boneless ribs don't look like pork loins.

hogaholic

If I were you I believe that I would buy three of the ones labeled country ribs - cook one today and put the other two in the freezer. 

smokesniffer

Stock up with the meat and then invite some friends over for a meal

njl

If only I had the freezer space.  I'm tempted to go back and see if they at least still have one of the cheaper ones.  That'd be almost as good as the 8lb beef tenderloin marked 5lbs.

njl

I drove back to Costco this evening, and all the lower priced bonelsss loins were gone :(  Most of the higher priced ones were too.  I didn't feel like cooking 8lbs of pork if it wasn't a deal, so I didn't get one.

Squeezy

Looks like the person packing them used the wrong label.

+1

njl

Well...I finally went ahead and bought one of these.  No mislabeled ones this week...so I paid full price, though on sale, it was only about $15 for 6.25 lbs.

It wasn't quite what I thought it was.  For some reason, I thought these were a wide piece of meat folded in half on the shorter dimension...but they're actually a long thin piece of meat, folded in half on the long dimension, scored on the fold so they fold nicely.  So it's about twice as long as the bone-in rack of pork after unfolding.  I was torn on how to cook it.  I figured if I left it tied up, it'd take a lot longer to cook than the rack of pork...so I ended up cutting it on the score, and made two boneless loin sections out of it.



I'll be cooking these tomorrow, most likely at about 250F indirect with the platsetter and a drip pan...maybe with some water in it this time.

fishlessman

its possible for loin and country rib to be the same, country ribs were origionally cut from the country loin roast which is the smaller end of the loin, there is more flavor in the country loin, a darker meat than a center cut top loin. butchers usually grind the cut because its fattier, i like the cut and buy it often. when i find it there is a small section of back ribs a ttached with a riblet section cut off on the side, the riblets make a great snack