MUSTARD

[Metal Mike]

For the record, I LOVE country ribs

A post about turmeric/curry inspired memory of:



whisked some table Mustard, generic Cajun seasoning & Allspice (jerk season)
individually coated & back in their tray re-wrapped an hour or so

Angled a sheet of foil to steer the renderings & tossed into < 300 Heat w/ Apple wood & Apple juice (drip pan)



After about an hour I lifted & poured in 2qt heated Turnip Greens w/ diced ham into the basement drip/juice pan



More vegetables well after hour 3 (flipped & generously basted w/ 50/50 juice & BBQ sauce)



**Note of experience; will cook the greens longer before moving to the basement

[Jeff]

Those looked like they turned out really well!

[MrHoss]

Up here in Canada the stores do not stock country ribs...read about em' but never seen em'.  Those do look very tasty.  I may have to talk to a butcher or 2 and get myself some made up special.  When you cook those - Do you take them to the point normal pork ribs are taken?  Or do you cook them to the point of say a pork chop?  The amount of fat on those ribs looks more like a pork chop is what I am thinking.

[Troy]

Up here in Canada the stores do not stock country ribs...read about em' but never seen em'.  Those do look very tasty.  I may have to talk to a butcher or 2 and get myself some made up special.  When you cook those - Do you take them to the point normal pork ribs are taken?  Or do you cook them to the point of say a pork chop?  The amount of fat on those ribs looks more like a pork chop is what I am thinking.

most country style ribs sold today are actually pork butts that have been deboned and sliced.
so good news, you can just make these at home by buying a butt and slicing it!

[Metal Mike]

Your Butcher will know this:
This cut is actually the pork version of a "beef" rib roast...
Located just behind the "Boston Butt" (front top shoulder, beef=chuck)
You can see the rib stubs @ the tapered end & slight back fat @ the opposite

The generous meat is most similar to a narrow, yet thick, pork chop...

Enjoy

[1buckie]

That there is  a great example of being able to LOOK at something & not worry about futzing w/ thermommeters.................

See how those just melted right down into the grate?


THAT'S the ticket !!!!!

[Metal Mike]

Low & Slow, even the leftovers** were TENDER (moist smoke/heat)
I am just amazed @ how Good those basement/drip greens are...
Can't wait to do those again!!


**Girl took some home & Pops even came by for greens & ribs