Bone-in or bnls pork Ribs-what are your favorites??

[Capt. Cave Man]

How do you have ribs with out.....well, ribs? Country style "ribs" are cut from the butt(shoulder).

Spares here, cut to St. Louis and snack on the trim'ns or put into beans. Always smoked. Never had ribs any other way I do believe.

Dry rub, no(or VERY little sauce), and eat'n by our hands.

Don't like fall off the bone either, want the pull but comes clean off the bone.

[mainebrokerman]

Originally Posted by Capt. Cave Man

How do you have ribs with out.....well, ribs? Country style "ribs" are cut from the butt(shoulder).

Spares here, cut to St. Louis and snack on the trim'ns or put into beans. Always smoked. Never had ribs any other way I do believe.

Dry rub, no(or VERY little sauce), and eat'n by our hands.

Don't like fall off the bone either, want the pull but comes clean off the bone.

they use to call the ribs from the pork butt "southern styles" up in the northeast (im going back 30 yrs too)

the ribs taken from the rib/blade end of the bone in pork loin are called country styles up this way

different regions have different names...

this thread is interesting,,,most everyone has talked up bone in ribs, yet the majority of so-called "ribs" sold in the stores up here are boneless country styles, and bnls southern styles,

i think the better cooks on here,,,know the bone in ribs have much more flavor,,,but also know how to cook them
also, we arent the grilling connosiours up this way---most dont grill year round..

i'm helping a store set up an ad, and one of the features is going to be st louis ribs,,,,i think i'm going to video how to cook these (upload to youtube) and then make a qr code, and place that right in the flyer
and on the sign at the meatcase-that way ,,,anyone can just scan the code and it goes to a cooking video

[Sage 80]

Originally Posted by mainebrokerman

what type ribs?? and how long do you cook, at what temp....just curious..

Pork ribs, either country style or baby backs.

I season, put them in an aluminum foil covered tray, and in the oven at 250 F for 2 hours. Uncover, drain some of the drippings, cover with barbecue sauce. Put them back in 350 F oven uncovered and bake for 20 mins on each side.

They are very flavorful and fall off the bone.

[Nomadicus]

Originally Posted by Capt. Cave Man

How do you have ribs with out.....well, ribs? Country style "ribs" are cut from the butt(shoulder).

Spares here, cut to St. Louis and snack on the trim'ns or put into beans. Always smoked. Never had ribs any other way I do believe.

Dry rub, no(or VERY little sauce), and eat'n by our hands.

Don't like fall off the bone either, want the pull but comes clean off the bone.

Perfect. Suppose you are still doing them in that Trager pellet smoker? Got to be good.

[Nomadicus]

Ribs on. Trimmed to St. Louis. Flap meat removed and the brisket removed. We will eat the ribs tonight and make yellow rice with pork tomorrow night. They got pampered with dark brown sugar before finding the grill. Grill is set to 250°.