Country Pork Ribs

Since there is a discussion of ribs, I thought I might bring one up on my favorite type of ribs to use on the charcoal grill. I use country pork ribs due to their size, amount of meat on the ribs, bones and fat.

I have found that it takes a while to grill but the fat absorbs the charcoal flavor and keeps the ribs moist. They do not dry out unless you overcook them.

I generally let them soak in my favorite BBQ sauce for several hours before I put them on the grill.

I generally do several pounds at one time and I have found that the family still enjoys them a couple of days later when they are nuked in the microwave.

The BBQ sauce creats a nice crust on the ribs.

I personally find them very tasty.

Paul E. Smith
Knoxville, TN

I, too, enjoy country ribs and cook them often in the smoker. Just to be clear though, country-style ribs are either split pork chops from the blade end of the loin, or they're cut from the shoulder closest to the loin. Good eating, but not true ribs. pb

To tell the truth, I really get a little confused when it comes to ribs. I sort of understand what the previous post indicated as country ribs are not true ribs but why do they call them ribs?

I tried to google and find out and after many pages, I found some type of explanation although I am still confused.

Regardless, they sure do grill good!

http://www.foodsubs.com/MeatPorkLoin.html

Paul E. Smith
Knoxville, TN

I have no idea why they call them ribs. That's as much a mystery as why they call the piece of pork shoulder a pork "butt". pb

My butcher also told me that country ribs are not real ribs, just a marketing tool. I guess it works, but i sure love them ! He also said the so called flat iron steak that is so popular right now is just a diffferent cut of chicken steak.

I agree these are great on the grill or in the smoker. Wonder if anyone knows when these first came to market and how they got to be called ribs? I have a cookbook published in 1977 that has them so I know it had to be before then.

I have a 1959 Fannie Farmer cookbook that makes no mention of country-style ribs and a 1974 "All About Meat" by the Lobel brothers that does.

Before I started doing low & slow bbq in a smoker, I used to grill them and had mixed results....sometimes they were great and other times a tad chewy. I've also braised them in a doeufeu (dutch oven, sorta) and they always come out very nice. Now that I know they come from both the blade and shoulder, I would try to avoid the shoulder "ribs" when grilling since the shoulder is the cut from which pulled pork comes from and it needs to be done for a longer time to get tender. At Sam's, they mark the package as to whether the "ribs" are from the shoulder or blade so it's an easy thing to do. Sometimes, they're boneless.

The last time I fired up the smoker I did a brisket and threw in some country ribs (shoulder cut w/bone in) to keep it company. The temp. averaged 225-235 and I took the "ribs" out after about 6 hours, wrapped them in foil, wrapped the package in an old blanket, and stuck the whole thing in a cooler. Two hours later, we were enjoying VERY tender pork. I've also done a version of this on my Weber gas grill by using only the front burner, putting the ribs on the rear warming rack, and using chips in the side-mounted smoker box. It's hard to hold the temps below 250° so they get done in less time and come out maybe a little less tender, but still enjoyed by all. pb

I've had these since I was a kid in PA. My uncle was a butcher and even though they are not really ribs as pointed out before, I didn't exactly savor them until I started BBQ'ing them low and slow. My earlier experiences were grilled with alot of sauce perhaps that's why I didn't really enjoy them. I usually marinate them or dry rub them and smoke them for 5 hrs in the smoker now. Alot more meat than regular ribs, but in reality it's just BBQ pork. Remember Rule No. 1 - "BBQ, like sex, there is none bad, some is just a little better than others."

quote:

Originally posted by Oneiron339

Remember Rule No. 1 - "BBQ, like sex, there is none bad, some is just a little better than others."

The only thing I'll disagree with is that I have had some bad BBQ.

Country ribs are my cut of chice when preping a spagetti sauce or gravey if thats what you want to call it. Brown those suckas off in olive oil, remove and set aside untill last hour or so of simmering then return to sauce, I also use shoulder lamb chops on occasion, another great cut for meat and flavor. I'm sure it's the extra fat and cooking method that makes these items so suckulent. Chow Jim

I spent an entire afternoon preparing country "ribs" for family and friends (about 20) for dinner. Slowly smoked and grilled, these were the hit of the week, and since I had about 2 lbs per person, there was PLENTY for bbq sandwiches the next day. The gift that kept on giving! I've have thoughts of breaking the meat up after smoking to be served in a pulled pork style, but so far I've only served them as "ribs."

quote:

Originally posted by Scorereader

I've have thoughts of breaking the meat up after smoking to be served in a pulled pork style, but so far I've only served them as "ribs."

Make those thoughts go away! You'd lose all the lovely gelatinous connective tissue; you'd lose the charred tips; you'd diminish the crunchiness of the outer meat. Just nuke 'em and chew 'em off the bone!

quote:

Originally posted by Rick F.

quote:

Originally posted by Scorereader

I've have thoughts of breaking the meat up after smoking to be served in a pulled pork style, but so far I've only served them as "ribs."

Make those thoughts go away! You'd lose all the lovely gelatinous connective tissue; you'd lose the charred tips; you'd diminish the crunchiness of the outer meat. Just nuke 'em and chew 'em off the bone!

there's hardly any bone in country style ribs.

Scorereader: I am not a expert but I have found that some of the country ribs have bones and some others are desiginated as no bones.

I always get the ones with bones in as they seem to do better on the grill.

The ones that I buy seem to have a pretty good size bone in them.

Paul E. smith
Knoxville, TN

quote:

Originally posted by Sundancer7

Scorereader: I am not a expert but I have found that some of the country ribs have bones and some others are desiginated as no bones.

I always get the ones with bones in as they seem to do better on the grill.

The ones that I buy seem to have a pretty good size bone in them.

Paul E. smith
Knoxville, TN

yup, you are correct Sundancer. I usuallt buy a package of each. I guess, when I made the comment about making a sort of pulled pork out of it, I was thinking on the boneless. I've also gotten packages where some has a bone along the side, and others didn't all in the same package.
I agree that the boneless don't hold together as well on the grill. But, they are just as succulent any way.

May favorite thing to do with baby back or spare ribs: suck out the marrow! yum. the best.

How long does everyone smoke the boneless country ribs?

I used to have a recipe for a country rib sauce that used a jar of peach baby food. Don't remember what all was in it, but man were they good!

quote:

Originally posted by Sundancer7

To tell the truth, I really get a little confused when it comes to ribs. I sort of understand what the previous post indicated as country ribs are not true ribs but why do they call them ribs?

I tried to google and find out and after many pages, I found some type of explanation although I am still confused.

Regardless, they sure do grill good!

http://www.foodsubs.com/MeatPorkLoin.html

Paul E. Smith
Knoxville, TN

"Country-style Ribs" or split pork chops from the blade end of the loin or the shoulder closest to the loin." Which one would you pay the most for?!

It's just like calling flank steak "London Broil", and charging alot more for the same thing! Would you rather pay $2.99 a lb for flank steak, or $5.29 a lb for "London Broil"?! It's all in the eye of the beholder!

Let me know where you're getting flank steak for $2.99 a pound! It runs around $10 a pound in the supermarkets around here.

quote:

Originally posted by mybellaboo

How long does everyone smoke the boneless country ribs?

Smoke them for 4 hours or so at 220.

quote:

Originally posted by Lucky Bishop

Let me know where you're getting flank steak for $2.99 a pound! It runs around $10 a pound in the supermarkets around here.

Same here.

Are we sure that Flank Steak and London Broil are the same. They seem distinct to me.

quote:

Originally posted by wheregreggeats.com

Are we sure that Flank Steak and London Broil are the same. They seem distinct to me.

Actually, it can be flank or top round steak. London Broil is not a cut of meat, but actually the name of a dish prepared using these cuts.

quote:

Originally posted by Lucky Bishop

Let me know where you're getting flank steak for $2.99 a pound! It runs around $10 a pound in the supermarkets around here.

Sorry about the confusion- I wasn't using actual prices, but was just giving an example of how the term "London Broil" is used for marketing purposes. Also- London Broil will more likely be top round steak than flank steak. Regardles of actual prices, the same store generally will sell "London Broil" for more $$$ than they would sell the same cut if it were marketed for what it actually is.