This little piggy went into my smoker
Last week I found country style pork ribs were on sale for about $0.80/lbs and having never cooked country style pork ribs I figured what would it hurt if I lost my 3 dollars. I've cooked a lot of ribs in the past (mostly beef ribs) and never heard country style rib cut so I had to do a little research. The cut is located closer to the shoulder of the pig which is a very fatty area and has some odd bones that make eating difficult. Below is an image I found of where the ribs come from which helped me decide how to cook them.
The recipe I used called for an extended sit in a rub that consisted of about every spice we had in the cupboard. After that I threw it on the smoker for 3 hours and basted it with BBQ sauce every 3 hours.
They were edible which was to say they were unremarkable. I don't think the cut of meat lends itself well to slow cooking or BBQ'ing in general. When I was growing up, my mother used to cook this cut of meat in the oven probably around 400 degrees plus and smothered in BBQ sauce. She used to call them spare ribs which until a few years ago I thought spare ribs didn't have bones in them just a lot of fat. So my little experiment with another cut of pork didn't work out as well as I hoped but it was only 3 bucks and I am getting two meals out of it so I'll have more money for comic books.