Grilling - All Forms are Welcome!

Ok, stupid question but what makes them country style ribs/what makes those different from non-county style ribs?

 

im not a butcher, but it has to be the cut, country seem a little more fatty, may have bone thru em..i dunno, just heat-n-eat i reckon..

 

They’re the scraps cut off when they shape the shoulder area, loosely resembling a “rib”.

 

Whats up fellas, new here but def not new to smoking/grilling. I started smoking meat about 20 years ago.

My latest obsession is Picanha, it's expensive and difficult to find but if you want a real "show stopper", its easy and is damn damn damn good. I've smoked just about everything though, from cheese, salt, jerky, to briskets.

 

It's the cut. They come from a different part of the pig, same as baby back. The difference between spare ribs and St. Louis style is how the spare rib is trimmed.
Country style




Spare ribs


St louis style



Baby back ribs

 

Here is a good diagram explaining it.

 

Welcome.

 

When life gives you lemons...

 

The better half got some kind of wild hair and wanted to "make a pizza as a together activity."


... Aight.

 

Thats right up there with when my wife turns to me and said "I think we need a new boat."

 

sorry to bother...

 

Home made rice pilaf, fried eggplant and a rack of lamb marinated in olive oil, garlic and rosemary.
Convection broiled and baked with lawrys salt and pepper. cross and Blackwell mint sauce (now extinct and it was my last bottle)

 

Meal fit for a fucking king. Price of lamb now days that’s the last in a while.

 

Then you use the bones to fuck with your nephew.