CommonBoston butt
Country-style ribs
Also blade end ribs, country ribs
Not ribs. Shoulder meat cut into strips, sometimes with a piece of blade. The name is a grocery lie.
- Per animal
- A cutting choice from the blade end of the loin or the butt
- Per half-hog
- A package, 2–3 lb
- How to cook it
- Treat as pork steaks or a braise — crock, smoke, or skillet. 195°F, not chop temperature. A spare or St. Louis rack does not belong in this pot.
- Rarity
- Easy to find. Easy to cook like a rib and regret.
- What to buy
- Buy them for a weeknight braise, a crock, or a smoke. Do not buy a St. Louis rack for this job.
- Money
- Priced like ribs, eats like shoulder. Fine if you cook them as shoulder.
- Leftovers
- Same as pulled pork once they shred.
Taken from the blade end — you lose those chops or part of the butt.
How many
Buy 4.5 lb · ~3.2 lb to the table · 6 plates at 8 oz
19 cooks in the library for country-style ribs.