Country style ribs?

[Steve H]

Pretty strange looking to me.

I bought them for the amount of meat on them. They do look "different" though. They'll be grilled tomorrow.

 

[TNJAKE]

Looks like bone in chops to me

 

[SmokinVOLfan]

Those def aren't CSR's. I am with Jake look like bone in chops from here. Should be great grilled!

 

[6GRILLZNTN]

A better name for them would be "Dinner". I can't wait to see the finished product Steve!

Dave

 

[Steve H]

Pretty strange looking to me.

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I bought them for the amount of meat on them. They do look "different" though. They'll be grilled tomorrow.

Just on the tip though? I'm used to seeing more bone on chops. Oh well, I'm sure they'll be good.

 

[Steve H]

Those def aren't CSR's. I am with Jake look like bone in chops from here. Should be great grilled!

They should! I'm going to give them a rub of sweet heat. Then grill with some sweet baby Ray's BBQ sauce.

 

[Steve H]

A better name for them would be "Dinner". I can't wait to see the finished product Steve!

Dave

Haha! They sure will be! I'll keep you posted Dave.

 

[kruizer]

Those look like cowboy pork chops to me.

 

[thirdeye]

Surprise.... they are county style ribs. Country style ribs share one name, but are two different cuts depending on where you live. Sort of like pigs in a blanket...., some people think of breakfast sausage wrapped in a pancake.... and others think of seasoned meat wrapped in cabbage leaves.

Most of the US sees country ribs cut from the butt, and they can be (blade) bone in, or boneless.

But on the east coast, country ribs are cut from the loin area, and they can resemble chops like you have, or they can be trimmed back, or split and folded. Here are some examples. They all have some degree of back ribs, plus some loin meat.

 

[Inscrutable]

Surprise.... they are county style ribs. Country style ribs share one name, but are two different cuts depending on where you live. Sort of like pigs in a blanket...., some people think of breakfast sausage wrapped in a pancake.... and others think of seasoned meat wrapped in cabbage leaves.

Most of the US sees country ribs cut from the butt, and they can be (blade) bone in, or boneless.

But on the east coast, country ribs are cut from the loin area, and they can resemble chops like you have, or they can be trimmed back, or split and folded. Here are some examples. They all have some degree of back ribs, plus some loin meat.

Thanks for the info! I must say ... I’ve been in NY, PA, and NC my whole life, and have only seen them cut from the shoulder/butt ... bone-in or boneless ... this is new to me.

 

[Steve H]

Surprise.... they are county style ribs. Country style ribs share one name, but are two different cuts depending on where you live. Sort of like pigs in a blanket...., some people think of breakfast sausage wrapped in a pancake.... and others think of seasoned meat wrapped in cabbage leaves.

Most of the US sees country ribs cut from the butt, and they can be (blade) bone in, or boneless.

But on the east coast, country ribs are cut from the loin area, and they can resemble chops like you have, or they can be trimmed back, or split and folded. Here are some examples. They all have some degree of back ribs, plus some loin meat.

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Thanks! I didn't know for sure. I'm on the East coast. But never seen them cut like this before. But. I'm still betting they'll be good.

 

[smokerjim]

at work we cut country style ribs from the first 5 ribs of loin, yours look like they're from a little further up the loin going into the centercut , we call the ones cut from the butt southern style but like mentioned it depends on where you live and what things are called. either way they will be good.

 

[mike243]

I see them like that around here but not already separated, I Iike to cook them whole as they don't dry out as bad imo. Been a while since I done any, wife pu a brisket from Kroger's yesterday, not sure if I wanna cook it tomorrow or Sunday, you got me wanting pork now Steve lol

 

[thirdeye]

at work we cut country style ribs from the first 5 ribs of loin, yours look like they're from a little further up the loin going into the centercut , we call the ones cut from the butt southern style but like mentioned it depends on where you live and what things are called. either way they will be good.

So Jed Clampett would call loin country ribs "eatin' high on the hog", because that's where the choicer cuts are. The cuts closer to the ground were cheaper and became popular barbecue meats.

 

[smokerjim]

So Jed Clampett would call loin country ribs "eatin' high on the hog", because that's where the choicer cuts are. The cuts closer to the ground were cheaper and became popular barbecue meats.

not sure the rib end is considered high on the hog, but i'm sure jed enjoyed them it's actually the piece of the loin closest to the butt, probably why they taste better then pork chops in my opinion,

 

[thirdeye]

When I Buckboard lions, I always keep the rib end, a little fattier and those darker muscles highlight the cure. We have a new food truck in town called Uncle Porkchop, or something like that. They sell breaded and fried loin chop sandwiches. Very good, and decent mark-up.

 

[Winterrider]

Call them what ever the heck you want, I'd be all over them. I would consider it a good score !

 

[Sowsage]

Those are going to be good! Ive seen this style before and the butt style ones. Around here we also see them cut from the tail end of a boneless loin . when I cut a whole boneless loin I usually cut some. Front of loin is saved as a roast. Then thick cut center chops from the middle and the the tail end is butterflied and then cut into strips . I'm not sure why they refer to them as country style ribs around here but if you trat them like cooking a chop they are great! I like to but mine on skewers after marinating. Below is a picture of how I cut them. Not a great pic but you get the idea.

 

[texomakid]

Of course I saw the locked thread on CSR first and then I see Steve's thread. Just last week I had to school my lil sister on the multiple varieties and their differences but I ain't never seen someone call a pork chop a CSR?

That's a pretty cutting board full of pork that Sowsage has laid out.

 

[Fueling Around]

I've never seen a rib cut with that much attached meat.
I'd be worried the meat end would be shoe leather long before the rib end got edible.