What Cut of Meat Make up Country Ribs?

Unknown

Last night I made my daily trek to the supermarket for something to feed Mr. Big. After looking around for a bit I saw a sign that said Limit 2 per customer. It turned out to be "Country Ribs" for a $1 a LB so I bought a pack. They were very good cooked on a raised grid at 300* so now I'm curious. What did I purchase? I'm still looking for the bone! The pack I purchased was sliced in strips about 2 inches thick and about 10 inches long but I prefer to cook my meat pre-sliced and slice it after it is cooked. What "name" do I look for in the future for "Country Ribs" before they are sliced? Thanks, Marty

Unknown

LAD,
I think you had a boston butt cut. At this very moment, I have 5 one and a half inch cuts of boston butt on my Egg.
Internal at the moment is 131, dome at 140. I will check them about 170.
They have been on about one hour and at the rate of temp climb, about one more hour and I am going to eat them. lol[p]Jerry

Unknown

Jwirlwind,
I meant the dome at 240, sorry.
Internal now is at 144. [p]Jerry

jwitheld

LAD,
originally country ribs came from the end cut of the "pork chops". now days the country ribs are from the boston butt.