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Country Style Ribs

RagingIrishman
RagingIrishman Posts: 165
in EggHead Forum
I picked these up today after my daughter said she didn’t want prime rib for Easter dinner. I was going to give it a dust of Honey Hog and do a low/slow like 250. This is my first time cooking these so opinions are welcome. Thanks!
Plainfield, IL
XL BGE
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Comments

  • RagingIrishman
    RagingIrishman Posts: 165
    Pic added
    Plainfield, IL
    XL BGE
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  • Langner91
    Langner91 Posts: 2,120
    Basically, those are a pork butt, cut into strips.  You have a lot of options.  But, 300°F for a few hours will yield a strip with a bit of a "bite".  Longer than that and you have mini pulled-porks.  

    Lots of options!  
    Clinton, Iowa
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  • BikerBob
    BikerBob Posts: 284
    Those are pork butt as Langner said. "Country ribs" can also be loin or I have even seen bone in country ribs. The last I bought were loin, I asked the meat clerk to be sure.
    Cooking on the coast
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  • loco_engr
    loco_engr Posts: 5,792
    love to to see some finished pics
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • MasterC
    MasterC Posts: 1,413
    Indirect at 300° , I pull em off around 165° so they have a chew, about 2-30 hours
    Fort Wayne Indiana 
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  • RagingIrishman
    RagingIrishman Posts: 165
    I’m cooking these tomorrow and will post some pics. 
    Plainfield, IL
    XL BGE
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  • GaryLange
    GaryLange Posts: 418
    The wife and I played with the Country Ribs for awhile and finally came to the best way for us anyway was about three or four hours in the Crockpot. They come out nice and tender. Wife does them that way all to time now.
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  • RyanStl
    RyanStl Posts: 1,050
    My kids call them fake out ribs. I could pass these as ribs until they got older and a clue.
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  • MediumRarely
    MediumRarely Posts: 270
    RagingIrishman said:
    I picked these up today after my daughter said she didn’t want prime rib for Easter dinner. I was going to give it a dust of Honey Hog and do a low/slow like 250. This is my first time cooking these so opinions are welcome. Thanks!

    Char Siu

    Always act so that you can tell the truth about how you act.


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  • GoldenQ
    GoldenQ Posts: 579
    I agree with LANGER 91  but I also coat with a little liquid smoke
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I buy the loin ones and soak them in Alegro and grill them direct. Good eats.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • MediumRarely
    MediumRarely Posts: 270
    RagingIrishman said:
    I picked these up today after my daughter said she didn’t want prime rib for Easter dinner. I was going to give it a dust of Honey Hog and do a low/slow like 250. This is my first time cooking these so opinions are welcome. Thanks!

    Char Siu

    Always act so that you can tell the truth about how you act.


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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I just wish the term “country style rib” would go away. Let the marketing folks create a new term that is less deceiving. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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