<![CDATA[Boneless Country Style Ribs]]>Does anyone have any advice for making Boneless Country Style Ribs? I wasn’t even aware of them, but saw a video last evening and now I’m intrigued.
I’d like to cut them myself. Do you suggest cutting them from a Boston Butt, a pork loin, or other cut? If from a Boston Butt, any tips on how to cut them?
On the video I watched, they suggested smoking for 1 hour at 300 (this seemed high to me) and then braising them in a BBQ sauce mixture until IT of 195. They looked amazing!

]]>https://waltonsdev.nodebb.com/topic/3913/boneless-country-style-ribsRSS for NodeThu, 10 Sep 2026 22:16:09 GMTThu, 27 May 2021 15:25:21 GMT60<![CDATA[Reply to Boneless Country Style Ribs on Tue, 01 Jun 2021 22:07:10 GMT]]>gChart I do a 2-2-1 @ 240 and have never been disappointed

]]>https://waltonsdev.nodebb.com/post/39127https://waltonsdev.nodebb.com/post/39127Tue, 01 Jun 2021 22:07:10 GMT<![CDATA[Reply to Boneless Country Style Ribs on Tue, 01 Jun 2021 20:03:36 GMT]]>I’ve seen them at the grocery store cut from the loin. Don’t do it! I’m mean, not that the extra-lean pork loin meat is a bad thing, but it’s nothing like a “rib”.

Sometimes I find them pre-cut from the shoulder, sometimes I’ll cut my own. I usually cook mine using the 3-2-1 method like you’d do ribs and they turn out amazing.

]]>https://waltonsdev.nodebb.com/post/39121https://waltonsdev.nodebb.com/post/39121Tue, 01 Jun 2021 20:03:36 GMT<![CDATA[Reply to Boneless Country Style Ribs on Tue, 01 Jun 2021 18:01:07 GMT]]>cdub2007 man you have a big pan of goodness. I want to say that country ribs come from around the front, near the shoulder. I have been gathering meal ingredients for the 7/4 holiday week, we usually have company for 7-10 days. Might just toss some of those in the cart .

]]>https://waltonsdev.nodebb.com/post/39118https://waltonsdev.nodebb.com/post/39118Tue, 01 Jun 2021 18:01:07 GMT<![CDATA[Reply to Boneless Country Style Ribs on Tue, 01 Jun 2021 16:52:01 GMT]]>cdub2007 looks great!

]]>https://waltonsdev.nodebb.com/post/39115https://waltonsdev.nodebb.com/post/39115Tue, 01 Jun 2021 16:52:01 GMT<![CDATA[Reply to Boneless Country Style Ribs on Tue, 01 Jun 2021 16:16:46 GMT]]>Well, I tried them out this weekend. And, I think they turned out great! Cut them from a pork shoulder. Used my traditional rub. Smoked on my GMG for about 1.5 hours, then put into a pan with a BBQ sauce, apple juice, chopped jalapenos, and brown sugar mixture, covered and baked in the oven for about 2.5 hours until IT of 200. I’ll be doing this again soon! Super easy to do and shorter cook time than a full pork shoulder…and more surface area for yummy bark! IMG_6021.jpg IMG_6020.jpg

]]>https://waltonsdev.nodebb.com/post/39113https://waltonsdev.nodebb.com/post/39113Tue, 01 Jun 2021 16:16:46 GMT<![CDATA[Reply to Boneless Country Style Ribs on Sun, 30 May 2021 00:11:44 GMT]]>My mom would pressure cook them in sauce. I slow cook, grill up and sauce.

]]>https://waltonsdev.nodebb.com/post/38903https://waltonsdev.nodebb.com/post/38903Sun, 30 May 2021 00:11:44 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 16:40:34 GMT]]>I just grill them usually, it’s my second favorite cut of pork after the pork ribeye.

]]>https://waltonsdev.nodebb.com/post/38767https://waltonsdev.nodebb.com/post/38767Fri, 28 May 2021 16:40:34 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 16:30:56 GMT]]>I usually buy them pre-cut and then just cook low and slow until very tender. Season with good rub. Sometimes I will glaze with a sauce sometimes not.

]]>https://waltonsdev.nodebb.com/post/38766https://waltonsdev.nodebb.com/post/38766Fri, 28 May 2021 16:30:56 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 12:08:48 GMT]]>Yes cure it like any cut and you would want to slice it after the smoke, but at my house it usually doesn’t even make it in the house before consumption. We eat it like fried pork chops, right off the bone.

]]>https://waltonsdev.nodebb.com/post/38749https://waltonsdev.nodebb.com/post/38749Fri, 28 May 2021 12:08:48 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 04:49:01 GMT]]>mrobisr do you cure it like you would do with a pork belly? Also do you slice it before or after smoking it.

]]>https://waltonsdev.nodebb.com/post/38743https://waltonsdev.nodebb.com/post/38743Fri, 28 May 2021 04:49:01 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 04:11:36 GMT]]>We eat country style ribs weekly, try curing them and then slow smoking, buckboard bacon and it is terrific. You can also cut them off the bone, cube them up and chicken fry them and make some gravy from the drippings, it is wonderful.

]]>https://waltonsdev.nodebb.com/post/38742https://waltonsdev.nodebb.com/post/38742Fri, 28 May 2021 04:11:36 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 04:05:37 GMT]]>Joe Hell it’s nice to see you here again. You seemed to have disappeared for a while. I enjoy reading what you have to say

]]>https://waltonsdev.nodebb.com/post/38741https://waltonsdev.nodebb.com/post/38741Fri, 28 May 2021 04:05:37 GMT<![CDATA[Reply to Boneless Country Style Ribs on Fri, 28 May 2021 03:58:06 GMT]]>cdub2007 same cut as pork butt/shoulder. Reduced size means less cook time!

]]>https://waltonsdev.nodebb.com/post/38739https://waltonsdev.nodebb.com/post/38739Fri, 28 May 2021 03:58:06 GMT<![CDATA[Reply to Boneless Country Style Ribs on Thu, 27 May 2021 22:22:04 GMT]]>We use country style ribs all the time, just had some tonight. Wife made them in the pressure cooker. My favorite tho is I bake them covered with my homemade sauerkraut… They stay nice and moist and tender

]]>https://waltonsdev.nodebb.com/post/38719https://waltonsdev.nodebb.com/post/38719Thu, 27 May 2021 22:22:04 GMT<![CDATA[Reply to Boneless Country Style Ribs on Thu, 27 May 2021 20:43:55 GMT]]>cdub2007 we get them from pork loin when we buy at the butcher the one end they cut in boneless ribs the rest they cut into chops

]]>https://waltonsdev.nodebb.com/post/38708https://waltonsdev.nodebb.com/post/38708Thu, 27 May 2021 20:43:55 GMT<![CDATA[Reply to Boneless Country Style Ribs on Thu, 27 May 2021 20:37:28 GMT]]>We also buy them cut up from the grocery.
Marinated with soy sauce, chopped fresh garlic, chopped green onion, 5-star anise Asian spices and grilled over a wood or charcoal fire.
They are powerful good!

]]>https://waltonsdev.nodebb.com/post/38707https://waltonsdev.nodebb.com/post/38707Thu, 27 May 2021 20:37:28 GMT<![CDATA[Reply to Boneless Country Style Ribs on Thu, 27 May 2021 17:21:24 GMT]]>I have never cut them myself, I usually get them already cut at local grocer. I cook them on my Traeger. 350 degrees about 7 minutes per side. Your choice of seasoning and sauce. They are delicious. Never tried smoking them.

]]>https://waltonsdev.nodebb.com/post/38681https://waltonsdev.nodebb.com/post/38681Thu, 27 May 2021 17:21:24 GMT