Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
grill them. How do you do it? I don't find many recipes for grilling country
style ribs.
If you want to see something pretty ridiculous to point where it's humerous
look at the BBQ Pit Boys Old Time.

http://www.youtube.com/watch?v=rt_yLN57E8Y

They boil the ribs in barbecue sauce and beer in an aluminum pan on the
Weber charcoal grill.

Thanks for any thoughts.

Kent

"Kent" > wrote in message
...
> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling
> country style ribs.
> If you want to see something pretty ridiculous to point where it's
> humerous look at the BBQ Pit Boys Old Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on the
> Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

I grill them indirect with lump charcoal. They take about 2 hours to cook.
I also sauce them with a high sugar sauce so they caramelize by the time
they're done.

The boneless ones shrink up weird and don't cook nearly as nice as the bone
in ones.

Ms P

On Thu, 30 Jun 2011 17:02:03 -0700, "Kent" >
wrote:

> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling country
> style ribs.

<snip>
>
> Thanks for any thoughts.
>
I've forgotten if you're using gas or charcoal. You want the inside
to cook and the outside to brown nicely without charring. For
charcoal, I'd do 5 pounds over indirect heat (if you can manage it);
otherwise medium/med-low on a preheated gas grill.

I don't like the rubs that are on the internet, so I use my preferred
combination of herbs with no sugar or chili powder in it. BBQ sauce
is optional.

--

Today's mighty oak is just yesterday's nut that held its ground.

Kent wrote:
>
> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling country
> style ribs.
> If you want to see something pretty ridiculous to point where it's humerous
> look at the BBQ Pit Boys Old Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on the
> Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

I usually marinate them in jerk rub (Walkerswood) and then braise them
until they are fall apart tender and serve with rice and peas. I expect
you could smoke them as well, but I don't think grilling will give them
enough time to become tender.

Kent wrote in rec.food.cooking:

> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like
> to grill them. How do you do it? I don't find many recipes for
> grilling country style ribs. If you want to see something pretty
> ridiculous to point where it's humerous look at the BBQ Pit Boys Old
> Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on
> the Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

Hi Kent, just had a discussion on these with one of the others here.
'Technically' they are not 'ribs' but another cut that seems to vary
from area to area. Ignore it if someone tries to tell you an exact cut
as they are only speaking their area on it.

The ones here seem to be the meaty part below the ribs and over the
stomach and the cut is usually 5-6 inches long, and sort of 'square'
but that is often crosscut for you to block shaped. There will be some
silver tissue running through it and bits of fatty material as well but
most is meat. Color will range from a medium 'red' to a 'fairly dark
pink', often in the same slice.

Cooking them varies but if you have the same type, they take well to
hot smoking with a rub or a marinade. You can precook them mostly in a
crockpot in the marinade then finish off on a hotter grill if you like.

Main way we do it when grilling is a marinade of 'hot sweet chicken
sauce', soy sauce, a little vinegar, and worstershire. Marinade
several hours. Our 'smoker/grill' is the sort with the side area for
coals and wood chips though you can add coals and/or chips to the
center as well. Takes about 2-3 hours.

Another thing they do well with, is being sliced down to bitesize and
used in fast stirfrys.

Leftovers do very well in pancit (cantonese or glass noodle) or fried
rice if the seasonings used match.

--

On Jul 1, 4:55*pm, "cshenk" > wrote:
> Kent wrote in rec.food.cooking:
>
> > Mrs. bought 5lbs of boneless country style pork ribs today. I'd like
> > to grill them. How do you do it? I don't find many recipes for
> > grilling country style ribs. *If you want to see something pretty
> > ridiculous to point where it's humerous look at the BBQ Pit Boys Old
> > Time.
>
> >http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> > They boil the ribs in barbecue sauce and beer in an aluminum pan on
> > the Weber charcoal grill.
>
> > Thanks for any thoughts.
>
> > Kent
>
> Hi Kent, just had a discussion on these with one of the others here.
> 'Technically' they are not 'ribs' but another cut that seems to vary
> from area to area. *Ignore it if someone tries to tell you an exact cut
> as they are only speaking their area on it.
>
> The ones here seem to be the meaty part below the ribs and over the
> stomach and the cut is usually 5-6 inches long, and sort of 'square'
> but that is often crosscut for you to block shaped. *There will be some
> silver tissue running through it and bits of fatty material as well but
> most is meat. *Color will range from a medium 'red' to a 'fairly dark
> pink', often in the same slice.
>
> Cooking them varies but if you have the same type, they take well to
> hot smoking with a rub or a marinade. *You can precook them mostly in a
> crockpot in the marinade then finish off on a hotter grill if you like.
>
> Main way we do it when grilling is a marinade of 'hot sweet chicken
> sauce', soy sauce, a little vinegar, and worstershire. *Marinade
> several hours. *Our 'smoker/grill' is the sort with the side area for
> coals and wood chips though you can add coals and/or chips to the
> center as well. *Takes about 2-3 hours.
>
> Another thing they do well with, is being sliced down to bitesize and
> used in fast stirfrys.
>
> Leftovers do very well in pancit (cantonese or glass noodle) or fried
> rice if the seasonings used match.


Thanks for that. If Kent had not ignored the magnificent
boneless troll ribs thread he'd already know everything there is to
know about the topic. It makes me feel good to know I am not the only
to have come in here referring to that meat product as boneless ribs.
I'm sure they're great grilled, but my methods for cooking are very
limited. So far I have only broiled them. I think they're great. I
broil them - depending on thickness about 7 to 9 minutes per side -
then put them in the fridge and use them pilafs or mix them with
already cooked red taters and veggies and toss in the microwave.
Interesting to see this topic come up again. But where are the
instigators who jumped all over me for using the term 'boneless pork
ribs', as it's obvious I'm not the only one who has seen the product
labeled that way. Sorry, had to get that out.

TJ

On Jul 1, 4:55 pm, "cshenk" > wrote:

> Cooking them varies but if you have the same type, they take well to
> hot smoking with a rub or a marinade. You can precook them mostly in a
> crockpot in the marinade then finish off on a hotter grill if you like.
>
> Main way we do it when grilling is a marinade of 'hot sweet chicken
> sauce', soy sauce, a little vinegar, and worstershire. Marinade
> several hours. Our 'smoker/grill' is the sort with the side area for
> coals and wood chips though you can add coals and/or chips to the
> center as well. Takes about 2-3 hours.
>
> Another thing they do well with, is being sliced down to bitesize and
> used in fast stirfrys.

> Leftovers do very well in pancit (cantonese or glass noodle) or fried
> rice if the seasonings used match.


I can't and won't make any suggestions on how to cook them as we
could be accidentally talking about two different cuts of meat, plus
I'm not claiming to be an accomplished cook, only that I've used the
boneless ribs and I always broil them.

I don't know if you saw my post in the other thread, but I
approached the butcher at my supermarket about the ribs a few weeks
ago. I asked what they really were. He pointed to a a cut called
'boneless loin rib end roast'. It was kind of thick. He told me that
they take the roast and cut it horizontally into two thinner pieces,
then score them width-wise every inch or so, or cut them all the way
through. These things cook quick. I don't care if they're almost
pink in the middle as I use them in pilafs and other dishes that are
going to be microwaved a bit anyway. But my style of cooking is my
own selfish style that has been developed over the years for my own
selfish needs. I like to cook or prep things for 6 days or so, then
eat the same thing every day, but slightly adjusting if I feel so
inclined, as we already discussed. But the butcher told me that's
what the so-called boneless pork ribs are - a part of meat cut from
the rib end or the back or whatever, it's just meat to me.

Tommy 'the animal' Jo Jo

Tommy Joe wrote in rec.food.cooking:

> On Jul 1, 4:55*pm, "cshenk" > wrote:
> > Kent wrote in rec.food.cooking:
> >
> > > Mrs. bought 5lbs of boneless country style pork ribs today. I'd
> > > like to grill them. How do you do it? I don't find many recipes
> > > for grilling country style ribs. *If you want to see something
> > > pretty ridiculous to point where it's humerous look at the BBQ
> > > Pit Boys Old Time.
> >
> > > http://www.youtube.com/watch?v=rt_yLN57E8Y
> >
> > > They boil the ribs in barbecue sauce and beer in an aluminum pan
> > > on the Weber charcoal grill.
> >
> > > Thanks for any thoughts.
> >
> > > Kent
> >
> > Hi Kent, just had a discussion on these with one of the others here.
> > 'Technically' they are not 'ribs' but another cut that seems to vary
> > from area to area. *Ignore it if someone tries to tell you an exact
> > cut as they are only speaking their area on it.
> >
> > The ones here seem to be the meaty part below the ribs and over the
> > stomach and the cut is usually 5-6 inches long, and sort of 'square'
> > but that is often crosscut for you to block shaped. *There will be
> > some silver tissue running through it and bits of fatty material as
> > well but most is meat. *Color will range from a medium 'red' to a
> > 'fairly dark pink', often in the same slice.
> >
> > Cooking them varies but if you have the same type, they take well to
> > hot smoking with a rub or a marinade. *You can precook them mostly
> > in a crockpot in the marinade then finish off on a hotter grill if
> > you like.
> >
> > Main way we do it when grilling is a marinade of 'hot sweet chicken
> > sauce', soy sauce, a little vinegar, and worstershire. *Marinade
> > several hours. *Our 'smoker/grill' is the sort with the side area
> > for coals and wood chips though you can add coals and/or chips to
> > the center as well. *Takes about 2-3 hours.
> >
> > Another thing they do well with, is being sliced down to bitesize
> > and used in fast stirfrys.
> >
> > Leftovers do very well in pancit (cantonese or glass noodle) or
> > fried rice if the seasonings used match.
>
>
> Thanks for that. If Kent had not ignored the magnificent
> boneless troll ribs thread he'd already know everything there is to
> know about the topic. It makes me feel good to know I am not the only
> to have come in here referring to that meat product as boneless ribs.
> I'm sure they're great grilled, but my methods for cooking are very
> limited. So far I have only broiled them. I think they're great. I
> broil them - depending on thickness about 7 to 9 minutes per side -
> then put them in the fridge and use them pilafs or mix them with
> already cooked red taters and veggies and toss in the microwave.
> Interesting to see this topic come up again. But where are the
> instigators who jumped all over me for using the term 'boneless pork
> ribs', as it's obvious I'm not the only one who has seen the product
> labeled that way. Sorry, had to get that out.
>
> TJ

LOL! Maybe the ones who were all hot and bothered about it learned
there really is a cut called that in some parts of the country.

Meantime, just cleaned my chest freezer a bit. I haven't ground up
food for the dogs in a bit and need to get more. In there was an
improperly stored (now freezer burned) packet of this. The dogs will
love it! They can't seem to taste freezer burn so as long as it hasn't
been left out to go bad, is fine 'raw feeding' material.

It's defrosting along with some stray chicken bits and other oddiments
we aren't really sure of (grin). Next you will see Sheldon go 'ape' on
why chest freezers are bad. In fact, he's wrong if you have dogs and a
good quality grinder.

As I typoed to you, Don found the last pack of 10lbs chicken necks for
the grinder. We buy them and other parts in 20-40lb bulk cases (bagged
10lbs each inside) for 39-69 cents a lb. Human food grade all of it.
It goes in the tasin grinder, bone and all for the dogs. Blue
Wilderness kibble is paired with this or some canned grain-free if we
havent ground up any in a bit. I'll admit, grinding my own is a heck
of a lot cheaper than grain-free canned dog food. Both of my dogs
*and* my cat have grain issues though Daisy-chan (cat) isn't *too* bad
about it.

--

On Sat, 02 Jul 2011 14:17:51 -0500, "cshenk" > wrote:

> Tommy Joe wrote in rec.food.cooking:
>
> >
> > Thanks for that. If Kent had not ignored the magnificent
> > boneless troll ribs thread he'd already know everything there is to
> > know about the topic. It makes me feel good to know I am not the only
> > to have come in here referring to that meat product as boneless ribs.
> > I'm sure they're great grilled, but my methods for cooking are very
> > limited. So far I have only broiled them. I think they're great. I
> > broil them - depending on thickness about 7 to 9 minutes per side -
> > then put them in the fridge and use them pilafs or mix them with
> > already cooked red taters and veggies and toss in the microwave.
> > Interesting to see this topic come up again. But where are the
> > instigators who jumped all over me for using the term 'boneless pork
> > ribs', as it's obvious I'm not the only one who has seen the product
> > labeled that way. Sorry, had to get that out.
> >
> > TJ
>
> LOL! Maybe the ones who were all hot and bothered about it learned
> there really is a cut called that in some parts of the country.

They're the usually the same people who say there's no such thing as a
boneless pork chop. <shrug>

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> LOL! Maybe the ones who were all hot and bothered about it learned
>> there really is a cut called that in some parts of the country.
>
> They're the usually the same people who say there's no such thing as a
> boneless pork chop. <shrug>

There's only one person who says that, and he's a clueless dotard.

Bob

On Jul 2, 3:17*pm, "cshenk" > wrote:

> LOL! *Maybe the ones who were all hot and bothered about it learned
> there really is a cut called that in some parts of the country.
>
> Meantime, just cleaned my chest freezer a bit. *I haven't ground up
> food for the dogs in a bit and need to get more. In there was an
> improperly stored (now freezer burned) packet of this. *The dogs will
> love it! *They can't seem to taste freezer burn so as long as it hasn't
> been left out to go bad, is fine 'raw feeding' material.
>
> It's defrosting along with some stray chicken bits and other oddiments
> we aren't really sure of (grin). *Next you will see Sheldon go 'ape' on
> why chest freezers are bad. *In fact, he's wrong if you have dogs and a
> good quality grinder.
>
> As I typoed to you, Don found the last pack of 10lbs chicken necks for
> the grinder. *We buy them and other parts in 20-40lb bulk cases (bagged
> 10lbs each inside) for 39-69 cents a lb. *Human food grade all of it.
> It goes in the tasin grinder, bone and all for the dogs. *Blue
> Wilderness kibble is paired with this or some canned grain-free if we
> havent ground up any in a bit. *I'll admit, grinding my own is a heck
> of a lot cheaper than grain-free canned dog food. *Both of my dogs
> *and* my cat have grain issues though Daisy-chan (cat) isn't *too* bad
> about it.


My entire adult life I've lived in furnished apartments. I have no
idea what it's like to own a freezer. I mean a full freezer, not the
type that sits atop a fridge. When I moved into this place 16 years
ago, they had a fridge like all the others I'd ever seen, the type
with the little metal freezer in the actual fridge, not a separate
compartment. It worked ok, but not on ice cream. I could not keep
ice cream bars and so forth hard. Never was able to do that with the
old fashioned freezer in the fridge thing.

But get this. One day about 12 years ago I had a little extra cash
and decided I was sick of it. So I looked in the newspaper for used
fridges. I found one and called the guy. I went by in the cab one
night and checked it out. It looked kind of big. I should have used
a tape measure, but I'm not a tape measure guy. So I said ok, I'll
buy it. But how are you going to get it to me?

The guy said he and his buddy would bring it in a pickup. They
did. This thing had a freezer with a separate door, the first time in
my life I'd owned such a thing. Oh such joy. But I had
underestimated the things size. I live on the third floor (top) of
this building, and there is no elevator. This building went up in
1927. The steps are narrow and twist into the hallways. It took all
3 of us an hour to get it up there. We used cardboard and slid the
thing up, then stood it up, but not all the way, as it would bang into
the ceiling and go nowhere. I was drenched in sweat. I paid the two
guys for their trouble, and believe me, there was plenty of it.

Anyway, about 3, maybe 4 years later, I'm noticing my electric
bill is going up - from like $20 a month to nearly $40. Then up to
$50. I'm calling the power company and telling them they must be
getting a false reading. They're sticking to their guns. I'm getting
****ed about. Then one day the big fridge died. I went out to get
something and the food was warm. I opened the freezer and the ice
cubes had melted.

I called the apartment manager and told them I needed a fridge.
I expected a used one, but for them it was more cost effective to buy
a new one at Sears. It took a week. A few months after they
installed the new fridge, which is the most modern one I've ever owned
- cheap and plastic-like, but very effective - I noticed one day that
my electric bill had gone down to below $20. All that time the big
fridge was dying on me and sucking up electricity and I never
suspected it. Anyway, that was a funny and stupid adventure in my
personal freezer/fridge history. --- Yeah, I get it, feed the dogs
the old stuff just to test it out, the way Kings used to have peasants
sample their food before eating, to test it for poison or freshness.
Looks like the boneless pork ribs topic will not die.

TJ

Tommy Joe wrote in rec.food.cooking:

> > Meantime, just cleaned my chest freezer a bit. *I haven't ground up

(snippies)

> My entire adult life I've lived in furnished apartments. I have no
> idea what it's like to own a freezer. I mean a full freezer, not the
> type that sits atop a fridge. When I moved into this place 16 years
> ago, they had a fridge like all the others I'd ever seen, the type
> with the little metal freezer in the actual fridge, not a separate
> compartment. It worked ok, but not on ice cream. I could not keep
> ice cream bars and so forth hard. Never was able to do that with the
> old fashioned freezer in the fridge thing.

I lived in a real house as a kid, then apartments until age 40 (I'm
retired navy, 26 years of military moves in there) then got one. I had
to rent it out almost 7 years but we enjoyed living in Japan.

I got a little mini-freezer around 1995 or so. About 30 inches tall
and 20 wide, it let me freeze sales meats and helped a lot with the
food bills. In college though, some places had those little slot sort
of freezer and they were a pain.

> But get this. One day about 12 years ago I had a little extra cash
> and decided I was sick of it. So I looked in the newspaper for used
> fridges. I found one and called the guy. I went by in the cab one
> night and checked it out. It looked kind of big. I should have used
> a tape measure, but I'm not a tape measure guy. So I said ok, I'll
> buy it. But how are you going to get it to me?


> The guy said he and his buddy would bring it in a pickup. They
> did. This thing had a freezer with a separate door, the first time in
> my life I'd owned such a thing. Oh such joy. But I had
> underestimated the things size. I live on the third floor (top) of
> this building, and there is no elevator. This building went up in
> 1927. The steps are narrow and twist into the hallways. It took all
> 3 of us an hour to get it up there. We used cardboard and slid the
> thing up, then stood it up, but not all the way, as it would bang into
> the ceiling and go nowhere. I was drenched in sweat. I paid the two
> guys for their trouble, and believe me, there was plenty of it.

Now you are joking that it won't stand up in your apartment ;-)

> Anyway, about 3, maybe 4 years later, I'm noticing my electric
> bill is going up - from like $20 a month to nearly $40. Then up to
> $50. I'm calling the power company and telling them they must be
> getting a false reading. They're sticking to their guns. I'm getting
> ****ed about. Then one day the big fridge died. I went out to get
> something and the food was warm. I opened the freezer and the ice
> cubes had melted.

> I called the apartment manager and told them I needed a fridge.
> I expected a used one, but for them it was more cost effective to buy
> a new one at Sears. It took a week. A few months after they
> installed the new fridge, which is the most modern one I've ever owned
> - cheap and plastic-like, but very effective - I noticed one day that
> my electric bill had gone down to below $20. All that time the big
> fridge was dying on me and sucking up electricity and I never
> suspected it. Anyway, that was a funny and stupid adventure in my
> personal freezer/fridge history. ---

LOL! Yes, energystar is almost a reason to replace a still working
older one. We got rid of a huge beast of a chest freezer to a food
bank. It's not that it wasnt reasonably efficient, it's that it was
too big though for it's size it was efficient. It was an old farmhouse
unit where you butchered a whole steer and stored it in there.


> Yeah, I get it, feed the dogs
> the old stuff just to test it out, the way Kings used to have peasants
> sample their food before eating, to test it for poison or freshness.

Naw, seriously they lack taste receptors for freezerburn. No quality
in the meat suffers for this (at reasonable levels of course) except it
tastes nasty to us.


> Looks like the boneless pork ribs topic will not die.

LOL! The thread that will not die!




--

On Jul 2, 3:17*pm, "cshenk" > wrote:

> LOL! *Maybe the ones who were all hot and bothered about it learned
> there really is a cut called that in some parts of the country.
>
> Meantime, just cleaned my chest freezer a bit. *I haven't ground up
> food for the dogs in a bit and need to get more. In there was an
> improperly stored (now freezer burned) packet of this. *The dogs will
> love it! *They can't seem to taste freezer burn so as long as it hasn't
> been left out to go bad, is fine 'raw feeding' material.
>
> It's defrosting along with some stray chicken bits and other oddiments
> we aren't really sure of (grin). *Next you will see Sheldon go 'ape' on
> why chest freezers are bad. *In fact, he's wrong if you have dogs and a
> good quality grinder.
>
> As I typoed to you, Don found the last pack of 10lbs chicken necks for
> the grinder. *We buy them and other parts in 20-40lb bulk cases (bagged
> 10lbs each inside) for 39-69 cents a lb. *Human food grade all of it.
> It goes in the tasin grinder, bone and all for the dogs. *Blue
> Wilderness kibble is paired with this or some canned grain-free if we
> havent ground up any in a bit. *I'll admit, grinding my own is a heck
> of a lot cheaper than grain-free canned dog food. *Both of my dogs
> *and* my cat have grain issues though Daisy-chan (cat) isn't *too* bad
> about it.


I'm ****ed. I just typed a rather long and possibly boring
response to your post and sent it off but it never took. The two
posts I typed after that did show up. It could have been my fault.
But now I'm ****ed because I want to re-tell that same story, the one
that didn't show up, but I'm not sure I've got the energy. I'll try
to make it short.

I have never owned a freezer in my life. In fact, I've lived in
furnished apartments all my adult life and never had a refrigerator
with a separate freezer door till about 12 years ago. The one they
had in here was like all the others I'd ever had, the tiny metal
freezer inside the fridge. It worked but would not keep ice cream
hard. So one day when I had a hundred bucks to spare I started
looking in the paper for a good used refrigerator, a newer one with a
separate freezer door.

I went out in the cab to check it out. I didn't take a tape
measure because I've never owned one. This fridge was huge. But I
never thought about it, just said ok I'll take it. So the guy said he
and his buddy would deliver it. When they got here it took all 3 of
us an hour to get it up the steps. I live on the top floor (3rd),
with no elevator and really narrow steps that twist into the
hallways. A real bitch getting that thing up the steps.

So I get it plugged in and I'm delighted that finally I have a
freezer that works. The thing was so huge that it hardly didn't fit
into the kitchen. Pretty stupid actually.

So, unrelated to that, or so I thought, a few months later I
noticed my electric bill had gone from the low $20s up to the $40 and
even to $50 on one occasion, and I don't use air conditioning. I
called the company and told them they were probably getting a false
reading. I really believed that was the case.

Then one day about a year later I got up to get something from
the fridge and found that it was warm. I opened the freezer and the
ice cubes were melted. The fridge was shot. I told the manager about
it and they said it would be more cost effective for them to just get
me a new one from Sears than to refurbish an older one.

The new one from Sears seemed cheap because it was light and
plastic-like. But it works really well. Anyway, about two months
after putting in the new fridge I got my electric bill one day and saw
it was down below $20. That's when it hit me. The big fridge was
dying. It was sucking in too much electricity. Sure, it was huge,
but the bill did not skyrocket when I first got it, only when it
started to falter, which I never noticed till it went all the way
out.

Anyway, I've seen actual freezers but have never owned one or
the space for it either. So you try out your possibly poisoned meat
on your dogs first, is that it? Like a King who has a peasant sample
his food before eating it himself, to test for poison or disease. Is
that it? No really, if I had a dog, I'd make my own dog food too.
It's probably even cheaper than buying it in the can or box. In my
teens I had a dog with diarrhea. The doctor told me to boil hamberger
meat with shredded wheat, equal parts, and sure enough, in just a few
days the problem was gone. Thanks for your post. I hope this one
takes.

TJ

That's great, I sit down and re-write an entire post only to find
the original shows up late. God, what an idiot I am. Sometimes.
Hope you didn't read them both, didn't mean to force them on you like
that. I really thought it was lost because my other posts that I
typed after that one had showed up, so I just figured it was lost for
good. Ok, I'm outta here.

TJ

On 7/2/2011 8:45 PM, Tommy Joe wrote:

> I'm ****ed. I just typed a rather long and possibly boring
> response to your post and sent it off but it never took. The two
> posts I typed after that did show up. It could have been my fault.
> But now I'm ****ed because I want to re-tell that same story, the one
> that didn't show up, but I'm not sure I've got the energy. I'll try
> to make it short.

I saw your first, and I didn't think it was boring at all. You
effectively told about your old freezer, buying a new one and the old
one dying. I enjoyed reading it. A lot of detail about getting it up
to your apartment. You're a good writer.

Tommy Joe wrote in rec.food.cooking:

> I'm ****ed. I just typed a rather long and possibly boring
> response to your post and sent it off but it never took. The two
> posts I typed after that did show up. It could have been my fault.

Came in later (wink)

> Anyway, I've seen actual freezers but have never owned one or
> the space for it either.

The small cube unit we used for years became extra counterspace (bit
low but worked) in some places and was often in others located in the
living room where we had space. It even spent time as a TV stand in
our daughter's room for a bit.


> So you try out your possibly poisoned meat
> on your dogs first, is that it? Like a King who has a peasant sample
> his food before eating it himself, to test for poison or disease. Is
> that it? No really, if I had a dog, I'd make my own dog food too.
> It's probably even cheaper than buying it in the can or box. In my

LOL, yup. Though that's for grain free feeding. If the pooch is
normal, regular alpo and purina will do.

> teens I had a dog with diarrhea. The doctor told me to boil hamberger
> meat with shredded wheat, equal parts, and sure enough, in just a few
> days the problem was gone. Thanks for your post. I hope this one
> takes.

Hehehe I have 3 unique pets. Just out of the perversity of fate, all 3
have issues with grains. The cat, least affected cost me something
like 300$ in vet bills until I figured it out. Medically she's normal
otherwise. She's a rescued true feral with about 6 years outdoor wild
before she adopted us.

Cash, a mind boggling beagle-bull mastiff mix, we figured out fast has
grain issues. He's being treated again for ear yeast. He probably
found the heel of a hotdog bun or something. He's got lots of medical
issues mostly related to a very bad case of heartworms before we got
him. At 56lbs he's 4 lbs over optimal. When we got him, he was 27
lbs. You could count every vertebra in his back from 20 feet away.

Aunti Mabel (beagle/airhead mix) is our new to us 'puppy'. She's
estimated at 14 years of age when we got her in November. She was
pregnant and deaf from ear infections when found abandoned. She was
heartworm positive. They spayed her and treated for heartworms. She'd
knawed most of the fur off her belly and feet by the time we got her.
Grain allergy severe. Kinda shocked the local rescue place when we
took her in for a thanksgiving weekend then said 'she's got her final
home'. She housebroke in 3 days. No sign she'd ever been an indoor
dog before that.

Glad your treatment worked for your pooch! Me, we use grain-free (have
to) and partly raw-feed. Aunti Mabels teeth require we grind any with
bone and you can't feed straight raw without a percentage of bone or
they get sick over longer term. Cash, the big hog inhales food and we
have to grind for him too or he chokes on the bones.

Chuckle, I can grind 16oz of raw meaty bones for less than the cost of
a can of grain-free.




--

On Jul 1, 9:54*pm, Tommy Joe > wrote:
> On Jul 1, 4:55*pm, "cshenk" > wrote:
>
>
>
> > Kent wrote in rec.food.cooking:
>
> > > Mrs. bought 5lbs of boneless country style pork ribs today. I'd like
> > > to grill them. How do you do it? I don't find many recipes for
> > > grilling country style ribs. *If you want to see something pretty
> > > ridiculous to point where it's humerous look at the BBQ Pit Boys Old
> > > Time.
>
> > >http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> > > They boil the ribs in barbecue sauce and beer in an aluminum pan on
> > > the Weber charcoal grill.
>
> > > Thanks for any thoughts.
>
> > > Kent
>
> > Hi Kent, just had a discussion on these with one of the others here.
> > 'Technically' they are not 'ribs' but another cut that seems to vary
> > from area to area. *Ignore it if someone tries to tell you an exact cut
> > as they are only speaking their area on it.
>
> > The ones here seem to be the meaty part below the ribs and over the
> > stomach and the cut is usually 5-6 inches long, and sort of 'square'
> > but that is often crosscut for you to block shaped. *There will be some
> > silver tissue running through it and bits of fatty material as well but
> > most is meat. *Color will range from a medium 'red' to a 'fairly dark
> > pink', often in the same slice.
>
> > Cooking them varies but if you have the same type, they take well to
> > hot smoking with a rub or a marinade. *You can precook them mostly in a
> > crockpot in the marinade then finish off on a hotter grill if you like.
>
> > Main way we do it when grilling is a marinade of 'hot sweet chicken
> > sauce', soy sauce, a little vinegar, and worstershire. *Marinade
> > several hours. *Our 'smoker/grill' is the sort with the side area for
> > coals and wood chips though you can add coals and/or chips to the
> > center as well. *Takes about 2-3 hours.
>
> > Another thing they do well with, is being sliced down to bitesize and
> > used in fast stirfrys.
>
> > Leftovers do very well in pancit (cantonese or glass noodle) or fried
> > rice if the seasonings used match.
>
> * * *Thanks for that. *If Kent had not ignored the magnificent
> boneless troll ribs thread he'd already know everything there is to
> know about the topic. *It makes me feel good to know I am not the only
> to have come in here referring to that meat product as boneless ribs.
> I'm sure they're great grilled, but my methods for cooking are very
> limited. *So far I have only broiled them. *I think they're great. *I
> broil them - depending on thickness about 7 to 9 minutes per side -
> then put them in the fridge and use them pilafs or mix them with
> already cooked red taters and veggies and toss in the microwave.
> Interesting to see this topic come up again. *But where are the
> instigators who jumped all over me for using the term 'boneless pork
> ribs', as it's obvious I'm not the only one who has seen the product
> labeled that way. *Sorry, had to get that out.
>
> TJ

.....................

Carol wrote:

> Main way we do it when grilling is a marinade of 'hot sweet chicken
> sauce', soy sauce, a little vinegar, and worstershire. Marinade
> several hours. Our 'smoker/grill' is the sort with the side area for
> coals and wood chips though you can add coals and/or chips to the
> center as well. Takes about 2-3 hours.
>
> Another thing they do well with, is being sliced down to bitesize and
> used in fast stirfrys.

Because of their shape, you can easily cut them into cubes for kabobs.

Bob

Bob Terwilliger wrote in rec.food.cooking:

> Carol wrote:
>
> > Main way we do it when grilling is a marinade of 'hot sweet chicken
> > sauce', soy sauce, a little vinegar, and worstershire. Marinade
> > several hours. Our 'smoker/grill' is the sort with the side area
> > for coals and wood chips though you can add coals and/or chips to
> > the center as well. Takes about 2-3 hours.
> >
> > Another thing they do well with, is being sliced down to bitesize
> > and used in fast stirfrys.
>
> Because of their shape, you can easily cut them into cubes for kabobs.

Absolutely! Most of the work is done for you in that case. TJ gets a
possibly thinner cut of what seems the same they sell here (not
suprising, we live not that far from one another with me in southern VA
and him in NC). It's possible a major 'marketroid pork place' is
servicing both our markets.

He broils them 15-18 mins or so (flipping midway through).

Too bad the set we just found in the freezer depth wasn't re-wrapped.
Charlotte probably put it away for us and it wasn't in the right bin so
now it's petfood for the grinder once it defrosts.


--

On 7/1/2011 4:55 PM, cshenk wrote:
> Cooking them varies but if you have the same type, they take well to
> hot smoking with a rub or a marinade. You can precook them mostly in a
> crockpot in the marinade then finish off on a hotter grill if you like.

I've tried several methods because I really like them. But incorrectly
cooked, they will be tough and dry. My mom used to pre-cook them in the
oven then finish on the grill. I can't remember if she actually braised
them or just dry cooked them, but they turned out well. I've tried the
crockpot method and finish on the grill but they were horribly dried out.

Cheryl wrote in rec.food.cooking:

> On 7/1/2011 4:55 PM, cshenk wrote:
> > Cooking them varies but if you have the same type, they take well to
> > hot smoking with a rub or a marinade. You can precook them mostly
> > in a crockpot in the marinade then finish off on a hotter grill if
> > you like.
>
> I've tried several methods because I really like them. But
> incorrectly cooked, they will be tough and dry. My mom used to
> pre-cook them in the oven then finish on the grill. I can't remember
> if she actually braised them or just dry cooked them, but they turned
> out well. I've tried the crockpot method and finish on the grill but
> they were horribly dried out.

Oh! This cut needs saucing in the crockpot. Unless it's a fattier cut
version. They lack the fat cap to make it work in a crockpot all alone.

You can do a loo'ing sauce with them on the stove and that works well
for the leaner types.


--

In article >, "Kent" >
wrote:

> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling country
> style ribs.
> If you want to see something pretty ridiculous to point where it's humerous
> look at the BBQ Pit Boys Old Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on the
> Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

I wouldn't grill them myself. I cook them at 225F for 4 to 5 hours in my
smoke cooker (without using wood chips). I flavor them with a rub of
salt, coarse grind pepper, and garlic- no sauce. There's plenty of
flavor and they are succulent. There's a slight residual smoke flavor
imparted by the cooker.

D.M.

In article >, "Kent" >
wrote:

> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling country
> style ribs.
> If you want to see something pretty ridiculous to point where it's humerous
> look at the BBQ Pit Boys Old Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on the
> Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

How'd they come out? I don't like country-style ribs unless the bone is
in.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Jun 30, 5:02*pm, "Kent" > wrote:
> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling country
> style ribs.
> If you want to see something pretty ridiculous to point where it's humerous
> look at the BBQ Pit Boys Old Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on the
> Weber charcoal grill.
>
> Thanks for any thoughts.
>

You can turn your Weber into an improvised smoker. by placing a
barrier in the bowl. Use real wood charcoal in one side, and place
drip pans in the other .

I'll dry rub the meat, start the fire in a chimney, and wait for the
coals to turn ashy. Then dump the coals in the coal side, and put the
meat over the drip pan side. I put a big pan of water over the coals
to regulate the heat. The water needs to be replenished from time to
time as does the charcoal. Mesquite provides some lovely large, long
burning pieces. After 5-6 hours the meat is irresistable.

On Jun 30, 8:02*pm, "Kent" > wrote:
> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like to
> grill them. How do you do it? I don't find many recipes for grilling country
> style ribs.
> If you want to see something pretty ridiculous to point where it's humerous
> look at the BBQ Pit Boys Old Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on the
> Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

..........