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Comments 8

lifeofreilly October 28 2009, 21:55:21 UTC
You got pork "country ribs" which is really just sliced bone-in pork butt (shoulder). Or so it seems to me...

http://www.foodsubs.com/MeatPorkLoin.html

For some reason people don't like eating something with the word "Butt" in it. Hmmn... ;)

It's a flavorful, fatty cut of meat that probably worked just fine. It's also fantastic for Carnitas and pulled pork.

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_buenavista October 28 2009, 21:58:32 UTC
yeah, they were great, thanks for the heads up, haha. now i know!

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ronin001 October 28 2009, 22:00:52 UTC
heh...I was mentioning below that they refer to them here in Saint Louis as Pork Steaks vs Pork Butt!

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ronin001 October 28 2009, 21:58:41 UTC
looks quite yummy, and what with it being Alton Brown you can't go wrong!

from the looks of the cut it doesn't quite seem like a pork chop as much as it looks more like a blade steak, or Pork steak as they like to refer to it here in Saint Louis, cut from the shoulder blade roast. I never found these until I came here to Saint Louis, and I've found they're pretty damned cool to work with because it's more marbelized than a pork chop.

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karohemd October 28 2009, 23:17:50 UTC
Yummy!
I bet they were falling apart.
Hm, why did you f-lock this post?

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_buenavista October 28 2009, 23:58:38 UTC
haha i think my journal just does that to all of the posts i make automatically since my journal is f-only. fixed now, though! thanks for the heads up.

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herithoth October 29 2009, 05:48:33 UTC
You should try his variant version with OJ instead of vinegar in the liquid. The length of time the rub is on the meat is key. Too long and the meat gets real salty. One of my friends substituted coffee for the liquid (Hawaiian style) and this is good too. My problem is that I always get too much steaming and the meat falls off the bone with 300F, so I think you are right to use 250F.

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sweetmizre November 7 2009, 00:28:39 UTC
very good. made this tonight except i tweaked EVERYTHING and i don't measure stuff.

the method is marvelous.

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