"eat" wrote in message
...
The wife just told me that country style ribs are on sale for $1 lb. OK
weather is breaking Maybe I could fire up the smoker.
but after some research they just look like a big fatty pork chop
Am I wrong?


That's pretty much what they are, meat type and fat content pretty much the
same as pork butt or pork steak, which means they are fairly forgiving to
cook and can have a great flavor. All that stuff comes from pretty much the
same part of the pig. Around here, invariably if country style ribs are on
sale, so are pork steaks. Go figure. :-) A buck a pound up to about 1.25 is
the price where I usually load up on them. I would cook them slow but not
necessarily as slow as a butt, or you can easy grill them. I think they
taste great marinated and then grilled over a slow fire, with some sauce
caramelized on during the last ten minutes or so. Another way is to slow
smoke them at 225 or so for a while to get some wood smoke flavor on them
and then finish them on the grill. Or you can brown them nicely over a grill
fire and then wrap them in foil with some sauce and baby them over a slow
fire... they are an easy and flexible cut of pork. Now personally, I also
like to start them on the grill till they have a nice tasty char, then
either foil wrap or put in a covered dish with some nice red chili-ancho
based sauce (tex-mex braise).

Other than cooking them too hot and fast its pretty hard to screw them up.

MartyB in KC