The Texas BBQ Forum

super8mm wrote:

OldUsedParts wrote:I always prefer Bone In if I have a choice.

Does the bone in add more flavor?

I had an Old Girlfriend that thought so

Rambo wrote:

super8mm wrote:

OldUsedParts wrote:I always prefer Bone In if I have a choice.

Does the bone in add more flavor?

I had an Old Girlfriend that thought so

Old Story from my Past:
I was shopping at the Safeway in Cleveland, Texas one day and while back in the meat department there was this much Older Lady also looking thru the Farmer's Cut/Country Style Ribs. I told her that I was looking for the Bone In if I could find them. She agreed and went on towards the far end of the Meat Dept. After a few minutes from the other side of the store she shouted "Honey, I don't want it if it ain't got a bone in it"
I was probably in my 30s and she was easily 50 and I knew almost everyone in the store.

super8mm wrote:

OldUsedParts wrote:I always prefer Bone In if I have a choice.

Does the bone in add more flavor?

I have found that on most meats it does add good flavor.

OldUsedParts wrote:I've been doing them VVVVthisVVVV way for several years and we really like it.
https://bbqpitboys.com/blogs/recipes/co ... e-bbq-ribs

I'm gonna try them this way. Thanks.

I'm also going to try the method Parts referenced to.

We use different cuts than you so I have to use pork chops bone in or a Boston butt cut in steaks.

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CSR's are one of my favorite cuts to cook on a grill. They are just a Butt sliced up you can tell by the blade bone.
I cook mine indirect on the kettle for 30 to 45 minutes on one side then flip and cook another 30 to 45 minutes depending on thickness. Once this is done I cover them in sauce and wrap them in foil to finish indirect on the grill. Usually about another 60 minutes yields for tender delicious saucy pork slabs.

Thanks K.A.M. I am waiting for the weather to get a bit nicer now

Here's something different I like to do with country style ribs. They make excellent carne guisada. In the attached link I used beef, but usually I just use pork country style ribs because they are a lot more cost efficient. It's the exact same process.

viewtopic.php?f=5&t=36803&hilit=guisada

tex_toby wrote:Here's something different I like to do with country style ribs. They make excellent carne guisada. In the attached link I used beef, but usually I just use pork country style ribs because they are a lot more cost efficient. It's the exact same process.

That does look good