Bone-In Pork Loin Country Style Ribs; long name. What are these?

500 · February 2015

Picked these on the cheap so had to try. They look like the "white meat" end of a pork butt so I'm going low and slow till done. Not sure if I need to foil or not. Thoughts?

gdenby · February 2015

Look like what are sometimes called "Western ribs" around here. The "country style" butt portions with some bone left in.

There are a few butchers selling "country ribs" which do come from the loin section. Appears to be an odd trim where the spine is removed and the rib bones on either side remain joined by a bridge of meat. Those cook more like an odd pork chop.

500 · February 2015

Ok. But pork chops are 400* direct to 145* IT. Even more confused on which way to go with these.

bclarksicle · February 2015

http://amazingribs.com/recipes/porknography/pork_cuts.html

AR_Pork_Producer · February 2015

I'm pretty sure these are cut from the shoulder. Not a rib at all.

theyolksonyou · February 2015

Around here country style ribs can be either loin or butt. Those look more like butt, but I can't tell for sure. If they're indeed from the butt your plan will be fine, if they're from the lion they will be severely overcooked. In that case cook to 140.

SkinnyV · February 2015

I think 140 and those will be real chewy.
I think there more shoulder like also, 160 at the least. I cook em until tender.

500 · February 2015

I'm wondering if I need the foil crutch to keep them moist.

SmokeyPitt · February 2015

Here is a vid explaining the different types. Since they have loin in the name you would think they would be from the loin, but I agree they kinda look like cut up butt.

https://www.youtube.com/watch?v=LJZiVgw2HtU

gdenby · February 2015

Foiling doesn't keep them moist. In fact, it speeds the water coming out of the tissue as it cooks. But it also speeds turning the collagen to gel, which is a trade-off.

I've tried those kinds of cuts any number of times, and have never been really happy w. them.One of the better results I had really used a crutch. Put them rubbed w. a little juice in a slow cooker on low, and kept them there till they were just getting tender. Then put them on the Egg for about 45 min for smoke and browning.

johnmitchell · February 2015

I like the Secret BBQ rub bottle...Now thats what I call keeping things under wraps in the household.. [-X

500 · February 2015

Lots of secret recipes around here;

500 · February 2015

"Ribs" are on. Thinking 1.5 hours in I'll pan them up. Maybe not. Might let them ride it out. Unknown territory for me.

johnmitchell · February 2015

They look good.. Can't wait to see the end result...

500 · February 2015

250* indirect with 2 Apple chunks. Can't wait myself to see what'll happen.

FATC1TY · February 2015

Looks like a back end of the butt. I'd continue on the low and slow, myself.

Usually what you find around my parts where they are popular.

500 · February 2015

Grill buddy Winston helping out after a bath.

GaBGE · February 2015

I cook them like a chop, direct or maybe raised direct. Season and sauce how you want.

500 · February 2015

Ended up smoked for 1 1/2 hr., then panned with pineapple juice and BBQ sauce for about 1 1/2 hr., then back on the grill and sauced for 10 minutes. Well received by my tough critics. Not best ever pork, but good. They could have gone longer to get more tender I feel. They need a fork and knife to get through but parts were pull tender. I'll do these again.

AR_Pork_Producer · February 2015

AR_Pork_Producer said:
I'm pretty sure these are cut from the shoulder. Not a rib at all.

I missed the loin part.

Bone-In Pork Loin Country Style Ribs; long name. What are these?

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