Country Style Ribs

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Country Style Ribs

Postby super8mm » Fri Jan 21, 2022 7:30 pm

I saw a thing about country style ribs and was wondering if you just cut a pork butt down to rib size pieces and then season and cook up like pork ribs? :?:
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Re: Country Style Ribs

Postby Rambo » Fri Jan 21, 2022 7:53 pm

I guess you could. Mostly I’ve seen are already cut up
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Re: Country Style Ribs

Postby Rambo » Fri Jan 21, 2022 7:55 pm

I used to hunt with a guy that would buy a Boston butt and have the butcher cut them in 1” steaks; they were darn good hot and fast on Mesquite
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Re: Country Style Ribs

Postby super8mm » Fri Jan 21, 2022 8:05 pm

Thanks, I have not been to buy meat in a while so if they are precut are they listed as country style?
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Re: Country Style Ribs

Postby OldUsedParts » Fri Jan 21, 2022 8:13 pm

I've seen them labeled Country Style and Farmer's Cut - - - I was also told that it was a chop instead of a rib. :idea: :dont:

GOOGLE said this: They come from the shoulder area — specifically from the fatty, muscular section of the shoulder blade near the loin. When country-style ribs have a bone in them, it is not rib bone but the scapula or shoulder blade.
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Re: Country Style Ribs

Postby super8mm » Fri Jan 21, 2022 8:21 pm

Thanks for the info. something like that will have to do for now until the market settles back some.

My daughter and her hubby raise cattle and I asked him they were getting of the high profits from cattle and he laughed so hard I thought he was going to pee his britches
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Re: Country Style Ribs

Postby GRailsback » Fri Jan 21, 2022 9:18 pm

super8mm wrote:Thanks for the info. something like that will have to do for now until the market settles back some.

My daughter and her hubby raise cattle and I asked him they were getting of the high profits from cattle and he laughed so hard I thought he was going to pee his britches


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Re: Country Style Ribs

Postby CaptJack » Sun Jan 23, 2022 1:50 pm

I'll cut a butt down into steaks and grill them
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Re: Country Style Ribs

Postby Sailor Kenshin » Sun Jan 23, 2022 2:18 pm

We used to do those steaks St. Louis style: rubbed, grilled, then dumped in a pan of sauce, covered, about 45 minutes? Or was it an hour and a half? Then grilled again briefly. They were gooooood.
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Re: Country Style Ribs

Postby super8mm » Sun Jan 23, 2022 4:28 pm

CaptJack wrote:I'll cut a butt down into steaks and grill them

Thanks JaptJack, I had thought about that too several months ago. That sounds great ;)
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Re: Country Style Ribs

Postby super8mm » Sun Jan 23, 2022 4:29 pm

Sailor Kenshin wrote:We used to do those steaks St. Louis style: rubbed, grilled, then dumped in a pan of sauce, covered, about 45 minutes? Or was it an hour and a half? Then grilled again briefly. They were gooooood.

Thanks Sailor, was the 2nd grill just long enough for the sauce to firm up?
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Re: Country Style Ribs

Postby Sailor Kenshin » Sun Jan 23, 2022 4:49 pm

super8mm wrote:
Sailor Kenshin wrote:We used to do those steaks St. Louis style: rubbed, grilled, then dumped in a pan of sauce, covered, about 45 minutes? Or was it an hour and a half? Then grilled again briefly. They were gooooood.

Thanks Sailor, was the 2nd grill just long enough for the sauce to firm up?


Yes, just a few minutes. I'll have to find the 'procedure' again. I know the sauce involved beer.
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Re: Country Style Ribs

Postby super8mm » Sun Jan 23, 2022 4:52 pm

Sailor Kenshin wrote:
super8mm wrote:
Sailor Kenshin wrote:We used to do those steaks St. Louis style: rubbed, grilled, then dumped in a pan of sauce, covered, about 45 minutes? Or was it an hour and a half? Then grilled again briefly. They were gooooood.

Thanks Sailor, was the 2nd grill just long enough for the sauce to firm up?


Yes, just a few minutes. I'll have to find the 'procedure' again. I know the sauce involved beer.

:D
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Re: Country Style Ribs

Postby 1MoreFord » Mon Jan 24, 2022 3:45 am

There is also the pork loin version that is boneless that I prefer. Both are good stuff!
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Re: Country Style Ribs

Postby super8mm » Mon Jan 24, 2022 7:26 am

1MoreFord wrote:There is also the pork loin version that is boneless that I prefer. Both are good stuff!

Thanks, that sounds good too.
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