what is a country style pork ri

THA

wife brought one home from grocery store and that is what is printed on label. Was told it is the piece next to the ribs and that is what the "ri" means on label. Did not have enough room for printer to spell "rib"?

Should I cook it like a butt?

Mike in Abita

Some do.

I like mine hot and fast. 400 dome till 165 internal. Saucing once it reaches 160. Mightyfine eats there.

Unknown

If it is a country style rib then it is just a pork butt sliced with the bone. cook at 325-350 indirect and you will be fine
You can also place in pan with saurkraut and slow cook until it is tender.

Bacchus

Good Eatin! I like to go raised direct around 325ish.

THA

thanks, send me some Turbodog to go with my cooking

THA

thanks, guys, didn't know what it was. It does have a small round bone in it

Mike in Abita

Here you go. Bout the best I can do at this time.

FlaPoolman

country ribs can be loin or shoulder. Loin I do direct and pull at 140, shoulder i cook slower and pull at 180 or foil and take to 200, fall off the bone.

THA

how do you tell the difference? This one is 4 1/2 lbs and has about a 1 1/2 round bone in it.

FlaPoolman

so it's all 1 piece? Is it lean or fatty? Loin meat will be lighter in color with less fat.

THA

Just went in kitchen and opened this piece of meat. I thought it was one large chunk of meat but it is strips about the size of a good thick strip sirloin.

Guess that should cut estimated time by a factor of 4.

I'm gonna do em like ribs not a butt.

Just put some good rub on them and into a ziplock. Will take them out just after noon tomorrow and cook for a couple of hours at 300 and go for done at 190

what say you guys, sound about right?

THA

pretty fatty see last post

Never done too much pork

FlaPoolman

Sounds like shoulder cut, my favorite. I like em low and slow and you can't beat the price.

they probably look like these



low and slow,, good eats

THA

yep, now I know what I got. Is 300 too high, maybe 225-250 temp now? what internal temp?

Bacchus

Personally I dont think you gain a whole lot going low/slo on country ribs. 325-350 works great.