I noticed some "country style" ribs at the butcher. Reading up on it and some say to cook like a pork chop and others do it low and slow.
Anyone have experience with these?
Pulled pork tomorrow!
Are they boneless or semi boneless?
I prefer to braise them as that is the only way I can get them as tender as I like. They are not a rib. Pork chop is a better example of the texture of the meat.
I guess they're semi-boneless. From what I've read it's actually a shoulder bone not a rib bone.
yeah, terribly named cut of meat. It tastes nothing like rib meat.
Here is exactly how I do mine
Preheat Egg to 350, set up for direct heat
2 bell peppers chopped corse
1 onion sliced thick
1 jalapeno diced (if you like hotter keep seeds, else remove)
Clean all excess fat off of ribs
On stove top, in a dutch oven with oil, sear meat on all sides until brown and then remove
Saute veggies in dutch oven for a few minutes
add meat back in
Add in your favorite bbq sauce, thinned out with apple juice. The consistency should be like a thick soup
Stir to mix everything well
Put covered dutch oven into Egg and let cook for 2-3 hours, stirring every 20 or so minutes. Watch this closely though after 90 minutes, the liquid can evaporate quickly if you are not careful. You need the liquid to help the braising process and to keep the meat from getting nuked by the direct heat under the dutch oven
Cook until the meat is fork tender
Serve mixture over white rice
When the meat is tender, your liquid should have reduced down nicely into a thick, flavorful almost syrup like consistency that adds flavor to the rice.