Country Style Rib Roast. Check Out Country Style On eBay. Suppliers Of Leading Men's Country Clothing Brands Country-style pork ribs aren't ribs at all. They're cuts of pork shoulder, which is the same meat you use to make pulled pork and carnitas.
I always like to double wrap just to be safe as well. Country style ribs are created by slicing a Chuck Eye steak in two, lengthways, producing two rib-looking steaks. Country-style pork ribs are cut from the blade end of a pork loin, which is located close to the pork shoulder. You can have Country Style Rib Roast using 19 ingredients and 4 steps. Here is how you cook it.
Ingredients of Country Style Rib Roast
- Prepare 4 1/2 lb of Country Style Rib Roast.
- Prepare 1 of as needed Mustard.
- You need 1 of as needed Worcestershire Sauce.
- You need of Dry Rub.
- You need 3/4 cup of Brown Sugar.
- It’s 1/2 cup of White Sugar.
- Prepare 2 tbsp of Season Salt.
- Prepare 2 tbsp of Kosher Salt.
- Prepare 1 3/4 tbsp of Paprika.
- You need 1 1/2 tbsp of Coarse Black Pepper.
- You need 1 1/2 tbsp of Ancho Chile.
- Prepare 2 tsp of Accent.
- Prepare of Foil Wrap.
- You need 1/4 cup of Honey.
- It’s 1/3 cup of Brown Sugar.
- Prepare 2 stick of Butter.
- It’s 2 1/2 tbsp of Apple Juice.
- Prepare 3 tsp of Hot Sauce.
- It’s 1 of as needed More Rub.
The bones in the ribs are actually parts of the shoulder blade, rather than actual rib bones. Country-style ribs have more meat than other cuts of pork ribs – including St. Louis-style, baby back, or spare ribs ribs. Country style ribs aren't actually ribs at all, and come from the shoulder area, the same area of the hog as a pork shoulder roast used for pork tacos, pulled pork, and more.
Country Style Rib Roast instructions
- Start by covering the roast in just a little bit of mustard and worcestershire sauce. You don't need to go crazy. They are just put on there to act as a light flavor profile, hold on the rub and because the vinegar in the mustard will help breakdown and tenderize the meat as it cooks..
- Mix all of the ingredients in the dry rub together. Then thoroughly cover the meat in the rub. It's okay if you have some rub leftover, we'll use that later..
- Add the country style rib roast to the smoker at 275°F. After sometime between 3-4 hours in smoke depending on how you like your meat to look you should be ready to put the meat in foil..
- Make sure you use heavy duty foil. I always like to double wrap just to be safe as well. In the bottom of the foil add the apple juice to help start the steaming process inside of the foil. On top of the meat add more rub the brown sugar, drizzle on the honey & hot sauce, then top it off with butter. Make sure the foil is sealed tight & throw the roast back on the smoker until it reaches an internal temperature between 180-190 degrees..
Spare ribs come from the rib section, have longer bones, and can be tough when cooked. Country style ribs are thicker and have more fat, which means they're more tender and flavorful than spare ribs. Country Style ribs are thick and meaty and laced with fat. They require a low-temperature to render the fat and break down the meat. Unlike a rack of ribs, country-style ribs aren't a true rib.