I grew up in Arkansas, and pork butts were the go to BBQ there.

Country style ribs are cut up pork butt. Have any of you guys tried them? Let's hear about it.

Yes sir. I've just used a regular old BBQ rub and grilled them over mesquite coals. I'm not a sauce guy, but I'd imagine it'd work just fine. They're also pretty dang cheap. Good eats for sure.

Aren't they cut out of the front shoulder?

Both. Sloooooooooooow cooked or boiled, then grilled.

Butt is just an expression. It's the upper part of the shoulder. They have more meat than spare ribs or back ribs. Back ribs come from boning out the loin. You can't have bone in pork rib chops and back ribs from the same side of the hog.

I buy them and grill them like steak. WONDERFUL....
I also smoke them like a pork butt.

I cut meat for over 25 years and there is no telling how many thousand pounds of these I have cut , but never tried fixing any till about a month ago. They were really good.I smoked a pork butt and made pulled pork about a year ago and I don`t know if I will ever smoke another brisket.The only problem with smoking butts is it requires about 18 hours to smoke them. But it is worth it.

I grew up in Arkansas, and that's what they called BBQ. It took me awhile to get accustomed to brisket. You can do a butt in a cooking bag with liquid smoke, and a dry rub. Try it @225 for around 8 to 10 hours. The bone will fall out. You can add vinigar, cayanne, and stock to Kraft BBQ sause and make it taste about like Arkansas or Tennessee sauce. They serve their pulled pork sandwiches with slaw on top. We had some pulled pork out of a bag at our field trial over the weekend. It was pretty good. I put slaw on mine.

Bill,
I grew up in Memphis and you nailed it. Get some Stubbs regular sauce and put a little apple cider vinegar, catsup, and Woody's sauce and you're good to go.

You have to put some red pepper in there.

Ever eaten here?

http://www.hogsfly.com/

Bill,
We've eaten there several times when we stayed at the Peabody. I still put coleslaw on my BBQ sammie. Amen on the red pepper.

I think that is what we call "riblets". That is one of the first things we cook at deer camp.

We just put salt/pepper and garlic powder on them, then throw them on the grill, being careful not to over cook.

The reason that is one of the first things we cook is because we cook enough to have left overs for breakfast. Runny eggs and riblets makes for a pretty good breakfast!

take your country style ribs cut the meat away from the bone,leave a little fat on them,salt pepper ,batter them like you would catfish ,fry them in the fish fry_er,man talk about gooooood!!!!!

just made posole rojo out of them

I put a rub on them, heavy brown sugar with kosher salt, garlic powder, cayene and black pepper and smoke them at 220 degrees for about 3 hours over hickory wood and you have some DAMN fine eating! Pulled pork...lite.

CB

I boil the hell out of them with tons of shrimp boil with them... drain the water, remove the bones, and it makes great BBQ sandwiches.... I make a red-eye gravy sauce for them, wife likes rasberry chipotle, some like plain BBQ sauce...

Had an old cajun coach tell me about this several years ago,,, very good and very easy...

THE SHACK!!! Next to the courthouse,gone now but I have the original recipe for the sauce, many variations of it but mine is the real deal. Shack Sandwich, fritos and a nu-grape.

Grilled some just yesterday and had some left overs this morning. Just sprinkle with Uncle Chris Steak Seasoning and grill like a steak. Then I slice em up and make tacos with corn tortillas, guacamole, and pico de gallo, MMM MMM Good!

Amen! I know I'm a little late to this one, but yes, we in Texas (7th generation here) tend to think there isn't anything but brisket at times. But pork butts have gone a long way in winning me over, thanks to my wifes family over in the Carolina's. If they aren't doing a whole pig, they are doing pork butts... and yes, they love that mustard base bbq sauce. I like it at times too. Here is a recipe they use for pork butts. Caution, it may change your thinkin' :

Eastern NC BBQ Sauce:

Boil up a large pan of salt water.

In a large sauce pan, put in a bunch of apple cider vinegar (how much depends on how much cooking you're gonna do!). Put in an equal amount of water. Add a couple tablespoons of butter, some ground pepper, crushed red pepper, salt and black pepper (all to taste). For color (and spice) add a good bit of hot sauce (I use Texas Pete (from Winston-Salem, NC)or you can use Tabasco).

Heat all of this to a boil, then cut it back and let it simmer for about half an hour. It's done!


Boston Butts:

Try to keep the grill heat (indirect) at 275.

Buy the "roast" end of the butt. Rub them down with cooking oil and put them on the grill (skin side down). Cook for one hour.

Baste the butts (don't you just love the sound of that!) with the BBQ sauce each time that you open the grill to tend them.

After the first hour, inject them with the salt water (and baste them).

After the second hour, same thing.

After the third hour, same thing.

After the fourth hour. same....and inject them real good. Double wrap them in heavy aluminum foil.. and let them cook another 3-4 hours.

They will just fall apart (or shred).

They use this recipe on a large scale for huge parties over there and everyone loves it. Give it a try.

my neighbor in oklahoma chicken fries them ive tried it wants and it was to fatty. And I heart bacon

pork butt is the bomb

the first i remember hearing of 'country style ribs' was about 25 years ago........my grandmother thought they were about the best things she ever ate. God I miss that woman!!!!