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  1. Reading through the comments it amazes me that so many don't know there are different cuts that are called country style ribs. The "country style ribs" shown here are as stated loin ribs. "Country style ribs" that I'm use to as I'm sure a lot of people are are nothing more than a Boston butt or the shoulder that are cut into thick riblet like slices.

  2. Why can't I get these BEFORE the Butcher cuts them into individual Ribs..? I can hang them in a Pit Barrel Cooker or in a Pellet Grill and they would retain more internal moisture that way. I've often wondered why they don't let the consumer decide to cut them or leave them whole….. 🤔

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