Country style pork ribs

Blackwidow98

I've been neglecting the XL since the Mini came into the scene so I decided to fire her up for a quick cook today. Sam's Club pork ribs , 500°,  5 min flip, 5 min flip.  Internal temp 140° 

larryd

Mmmmm, love country style pork ribs! What did you season with?

Theophan

Holy Moly!  I've only cooked country style ribs a few times, but I cooked them low and slow, and till they poked very tender, so I'm sure the internal temp was way, way higher.  I'm fascinated: were these tender?  The sure look great!  It's never occurred to me to cook them that way.  I'm interested to hear more!

Dyal_SC

Nicely done!  One of my favorites. 

bluebird66

Very nice!

hoosier_egger

I'm curious about the tenderness as well

Blackwidow98

Very tender!!!  Country style prok ribs on the grill are my favorite!  I pull them off around 140° ish  then cover with foil in a baking dish and let them rest while I finish up the side dishes. They finish up to be a perfectly tender medium.   I seasoning half with my favorite bbq rub "Butt Rub" and the other half with salt and pepper. Although the butt rub is my absolute favorite.  Grilling them at 500° vs low and slow makes a world of difference! 

Theophan

Absolutely fascinating!  Never would have occurred to me.

One problem I have, these days, with country style ribs is that I've gathered there are two very different pieces of meat that are both called country style ribs: one that's pretty much sliced pork butt and the other that's mostly the same muscle as pork loin, but slightly different part of it, with some other stuff mixed in.  Well, that means that some "country style ribs" would have a fair bit of fat but crucially, a lot of collagen that won't eat well if it's not slowly rendered into gelatin, whereas the other kind would have a fair bit of very lean meat that would eat best at much lower internal temps.

I'm wondering if I've mostly gotten the kind that are more like sliced pork but, which I don't think would work so well grilled hot and fast, and maybe you've gotten the kind that are more like loin, that won't work so well cooked to a high internal temp.

Can anyone educate me about this, and especially how to tell these apart?

FrostyEgg

I second Theopan's questions. I've yet to cook these but I know i've seen them at Costco. I see the word ribs and immediately think low and slow...but you have me intrigued.

mlc2013

Im a third to theophany i bought country ribs at costco and the were horrible all fat and collagen cooked low and slow and had to toss as they were basically uneducable. I just chalked it up to maybe it was a pack of meat that was mislabeled. I now want to try this again but go high temp.

SSQUAL612

I made some Saturday while cooking a couple of Pork Loins.   Mine were on for about 4 hours indirect between 250-275.   I enjoyed them & so did SWMBO which says a lot...she didn’t eat meat for almost 20 years before we met.  My first attempt at these. 

fishlessman

cook the porkloin country ribs like a thick pork chop, its from the small end of the loin, you can even find it as a roast. the loin type sometimes has darker more tender meat, it needs to be roasted. if you find it as a roast, you can cut a rack of riblets off it

TideEggHead

I'll have to try these, thanks for the post!