Boneless Country Style 'Ribs', how to

[Ask-A-Butcher]

Here is a pictorial using a Boston Butt Pork Shoulder, if any questions, fire away

 

[Ask-A-Butcher]

More fake Country Style Ribs

I have here a Rib End of a boneless pork loin ( you can also use the center or the loin end)

Flip the lil sucker on it's side and split it in two...

Now ya gots two equal pieces...or close any way

Now, take each piece and make little scores in the meat, equal distance if you can, replicating 'bones' (don't go all the way thru the meat)

Poifect Now I'll rub with apple juice and then with my Rib Rub (or the rub of your choice)

These were cooked at 450° direct for approx 10 min per side...like a nice steak. It's a tender hunk o meat, no need to low and slow. I served this with some beer and some wine

 

[Jeekinz]

Question....wouldn't the butcher remove the gland as regular practice?

 

[Ask-A-Butcher]

Question....wouldn't the butcher remove the gland as regular practice?

Some do, some don't, some are too lazy and some don't know any better.

 

[Jeekinz]

Only asking because I've never come across one yet. Since it could be there or not, it's harder to keep track of. Unlike removing the chicken parts from the cavity.

Shoulder pics look excellent.

 

[Ask-A-Butcher]

Most Butts have been trimmed to an extent by the time they hit the meat case. A lot of times meat cutters will take off the back end for ground pork and/or sausage.

 

[camp_cookie]

Country style (like those in the first post) are one of my favorite cooks. It amuses that they are passed off as "ribs" though.

Indirect on the Weber:

Smoked in the BGE:

 

[Ask-A-Butcher]

I'll take a plate of those please

 

[camp_cookie]

I'll take a plate of those please

You start cutting them, and I'll throw 'em on the grill.

 

[babetoo]

I'll take a plate of those please

i will take two plates and a third to go. yummy

babe