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[Ross77]

My wife bought some of these and I’ve never cooked them.

Do I smoke them at 225?

[Th3Batman86]

I have never cooked them. A buddy of mine gets them and yes does them low and slow on his Traeger. But he puts the in a pan and cooks them that way. I am not sure what he puts in the pan but there is some sort of basting liquid. He flips them every so often so I guess half smoked half boiled or something. I don't know, but they taste good. I realize this comment isn't helpful but xxxxxx I already typed it.

[Bentley]

They are just strips cut from the shoulder.  So they can be treated just like a butt, or braised and grilled!

[Bobitis]

I cook them the same as ribs. 

[Bar-B-Lew]

The last time I made them I used them as pork burnt ends.

[Mudflap]

smoked at 180 for 1 1/2 hrs. Just upped temp to 220 and put ribs in BQ sauce and foiled pan and sweet potatoes.






cook till tender about 1-1 1/2 more.

Mudflap

[Th3Batman86]

smoked at 180 for 1 1/2 hrs. Just upped temp to 220 and put ribs in BQ sauce and foiled pan and sweet potatoes.






cook till tender about 1-1 1/2 more.

Mudflap

This is what I was trying to describe that my buddy does in my nonsense post up above. Mudflap must be my translator. We are both Oregonians so he speaks my language

[Mudflap]

[/quote]

This is what I was trying to describe that my buddy does in my nonsense post up above. Mudflap must be my translator. We are both Oregonians so he speaks my language
[/quote]

 

[mattcotool]

Malcolm Reed has an awesome recipe for Country Ribs on his website.

[hughver]

I have a love/hate relationship with Country style pork ribs. For twenty years or more I seasoned them, baked covered at 350° for 1.5 hours, drained off liquid, sauced and baked for another 15-20 minutes. They were very good and everyone liked them. Then one day I came across some unbelievably lean ones at Costco and prepared them in the same manner. Wrong, they were so dry that I had to throw them out. I've not tried them again since then.

[BigDave83]

I agree, country style ribs are like chuck roasts they run the spectrum of to lean to to much fat so you need to be picking when buying them.

[Ross77]

Turns out these are spare ribs country style.  Bone-in.  I'm going to smoke them at 225 and possible foil them at some point during the cook.

[jstrand]

I believe there are 2 kinds of CSR's, Loin back and from the shoulder, so the loin cut would be leaner and the shoulder cut more fat. Should say on the package what cut they are.
Not sure why I posted this except for the fact that I just learned this not long ago so figured it might help someone else.

[Ross77]

They are loin cut.

[hughver]

They are loin cut.

If they are very lean, I'd suggest that you cook them more like a pork chop than a pork butt.