Country Style "ribs" are common here in Georgia, too. They are almost always available in either bone in or boneless.

My brother, father, and I, have been cooking them for years on the charcoal and gas grills (just got my wsm a month ago!) and they come out pretty nice in a short cook. We usually season them and cook partially, then mop with your favorite sauce while finishing.

Cooked well, they come out tender, moist, and tasty. We usually serve them wet with sauce, so messy and finger licking good. I usually prefer dry rubbed ribs, but for a quick and easy meal, the country style "ribs" will work.

We've been enjoying country style pork ribs for a long time. Seems they're everywhere we look in the West... so you just haven't looked out here .

I grill 'em, slow cook 'em, the wife slow cooks 'em in the oven... we use them for pulled pork sandwiches, taquitos, burritos & chimichangas, enchiladas, the list goes on & on .

The best part is.. since they're from the pork shoulder, you really can't hurt 'em! We ALWAYS have them in the freezer.

By the way, the wife was born in Kansas City and I was born in St. Louis... we met in California ... we both grew up with CSPRs, probably why we fell in love

quote:

Originally posted by James M:
Country Style "ribs" are common here in Georgia, too. They are almost always available in either bone in or boneless.

My brother, father, and I, have been cooking them for years on the charcoal and gas grills (just got my wsm a month ago!) and they come out pretty nice in a short cook. We usually season them and cook partially, then mop with your favorite sauce while finishing.

Cooked well, they come out tender, moist, and tasty. We usually serve them wet with sauce, so messy and finger licking good. I usually prefer dry rubbed ribs, but for a quick and easy meal, the country style "ribs" will work.

WHAT HE SAID

Country pork ribs are definately different than pulled pork from pork butt or BB/spare ribs. I buy them all the time when I see them on sale for like $.59/lb. If boneless are available for cheap, I'll get those normally. Never tried them on the WSM, but used to just rub or marinate them and grill them on a super hot grill. I just bought some yesterday and it's marinating in the fridge right now. This is how I've been preparing them lately.

My Pork Tacos

Ingredients
- Pork country ribs, cut into small pieces; all bone removed
- Goya Mojo marinade (find it in the Mexican section)
- Onion, chopped
- Garlic, chopped
- Serrano peppers, chopped
- Cilantro, chopped
- Limes
- Olive oil
- Chipotle powder
- Cumin
- Salt and pepper
- Corn tortillas
- Cheddar/Jack cheese

Directions
1. Marinate the pork pieces in Goya mojo for 48 hours in the fridge.
2. In a hot cast iron skillet, cook the onions, garlic, and Serrano peppers in olive oil. Season with salt, pepper, chipotle powder, and cumin
3. Remove the cooked onions, garlic, and peppers and mix in a bowl with the chopped cilantro. Add lime juice and cover to keep warm.
4. Add more oil to the pan and cook pork; with the marinade. Season with salt, pepper, chipotle powder, and cumin.
5. Mix the cooked pork and all of the liquids from the pan with the onion mixture.
6. Serve on corn tortillas with more lime juice and cheddar/jack cheese.

* I like to heat the tortillas in the same skillet that I used to pick up all the burnt and greasy bits of goodness