Country Style Ribs for Kimsribs0

[BBQ Butcher]

Apr 1, 2012 19:43:16 GMT -5 kimsribs0 said:

I live in Mexico. I want Country Style pork ribs. I have looked on line and it tells me what area they are located on the pig but I need to SEE where it needs to be cut, exactly. Then I can show the butcher where I want him to cut the ribs. They dont eat ribs here and he doesnt understand; so I have to show him. Please help!

Kim, there are two types of Country Style Ribs as described in this LINK

Here is a pork chart.....



The Pork Shoulder Boston Butt is to the left of the #3 on the chart.

Here is the pork shoulder.......



The Rib End Loin Roast is to the right of the #3 and here is a photo of that.......



For cutting Country Styles out of the Pork Shoulder, have the butcher slice the meat off the top of the Blade bone and make Boneless Country Ribs, per this LINK and then slice thru the bone-in meat with the meat saw, about 1-1½ inches thick.

With the Pork Rib End Roast, have him take off some of the Loin meat, leaving about 1" of meat left on the bones. Then, just slice down thru the bones. It's that easy.

If you ever find a Boneless Rib End Roast, you can also cut your own 'fake' ribs, as shown in this [url=http://askabutcher.proboards.com/index.cgi?board=essays&action=display&thread=49
]LINK[/url]

Hope this helps?

[BBQ Butcher]

Yup no problem, you are more than welcome....

[uglybagofwater]

Question - are the country styles cut from a rib end loin similar in fat and connective tissue to the ones cut from a shoulder? In other words, would the same style of cooking yield comparable results between them?

[BBQ Butcher]

Jun 27, 2012 9:07:25 GMT -5 uglybagofwater said:

Question - are the country styles cut from a rib end loin similar in fat and connective tissue to the ones cut from a shoulder? In other words, would the same style of cooking yield comparable results between them?

Sorry I'm late getting to this

The CS's cut from the Rib End will indeed have the same characteristics as the ones cut from the shoulder.

[pubwvj]

Apr 2, 2012 8:39:06 GMT -5 BBQ Butcher said:

Here is a pork chart.....

Glad you enjoyed my Pork Cut Chart featuring our boar Archimedes. People can see the original in its larger size and the article accompanying it at:

sugarmtnfarm.com/what-good-is-a-pig-cuts-of-pork-nose-to-tail/

Cheers,

-Walter Jeffries
Sugar Mountain Farm
in the mountains of Vermont

[BBQ Butcher]

Jul 5, 2012 15:20:22 GMT -5 pubwvj said:

Apr 2, 2012 8:39:06 GMT -5 BBQ Butcher said:

Here is a pork chart.....

Glad you enjoyed my Pork Cut Chart featuring our boar Archimedes. People can see the original in its larger size and the article accompanying it at:

sugarmtnfarm.com/what-good-is-a-pig-cuts-of-pork-nose-to-tail/

Cheers,

-Walter Jeffries
Sugar Mountain Farm
in the mountains of Vermont

Thanks for the update.......Steve Graves from Ludlow, Vt

[uglybagofwater]

Jul 2, 2012 11:31:21 GMT -5 BBQ Butcher said:

Jun 27, 2012 9:07:25 GMT -5 uglybagofwater said:

Question - are the country styles cut from a rib end loin similar in fat and connective tissue to the ones cut from a shoulder? In other words, would the same style of cooking yield comparable results between them?

Sorry I'm late getting to this

The CS's cut from the Rib End will indeed have the same characteristics as the ones cut from the shoulder.

Excellent, just what I was hoping to hear. Thanks!