Pork Loin Country Style Ribs

Discussion in 'Pork' started by the dude abides, Apr 6, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    I see these a lot at my local grocery store. They're $2.99 a pound and look like individually sliced ribs. Can anyone tell me what they are exactly and how they'd differ from other ribs? Are they good?
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    OOOOOOOOOOOOOPS, me bad...didn't see the "pork loin". Disregard...........

  3. drlouis

    drlouis Smoke Blower

    they're sliced shoulder roast - butt I think but it could be picnic.

    not sure how they cook up "as ribs" since I've never bought them. Had one of my customers come tell me the local grocery store had "spare ribs" on sale for $0.99/lb a month or so back. I started getting all excited for ribs, trying to figure how I was make room for a big purchase in my freezer (had just filled the freezer with a 3/4 beef). When I got there they turned out to these country style ribs. I was sure disappointed.

    edit: here, just found this: http://www.smokingmeatforums.com/for...ad.php?t=75354
  4. elde

    elde Smoke Blower

    Drlouis linked to the very thread I was going to link you to... :) Searching on "country ribs" will also lead you to some good threads.

    They are very good indeed.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    They are great usually cut from a pork butt with the bone end but can also be sold bonless.

    I buy them when they are on sale for .99 a pound, wouldn't pay 2.99 for sliced Butt.

    Here are some I just did and will be eating later.

    I smoked them to 160' then seared on the Weber gas for a few.
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    'Pork Loin' for Country Style ribs usually are cut from the rib end roast or sometimes 'extra lean' from the loin end roast. You simply cut the roast in half lengthwise then slice into 1" strips; vs. slicing into reg. or thick chops. Also, you can do the same with pork shoulder butt (which is cut off from the rib end of the pork loin) - just cut in half lengthwise then slice into 1" strips vs. whole chops or steaks. With the butt, half has the bladebone, the other half does not, so you produce 'bone-in' and 'boneless' from the same subprimal, at higher retails for both vs. whole butt price (higher profit - merchandising!).

    Pops §§
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks for the advice. Maybe if there's a big sale I'll give 'em a try.

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