I love it when I find meat newly reduced in the ‘Manager’s Special’ bin, especially when the ‘sell by’ date is that very day.
This weekend at Bi-Lo, there was a 1.7 lb pack of Boneless Country Style Ribs on sale with an added $2.00 off sticker attached that called out to me: cook me, I’m yours!
So I did.
The funny thing is, each time I pick up Boneless Country Style Ribs (which isn’t all that often) I have to remind myself how to cook ‘em. They’re boneless, so do I still do the slow & low technique on them? (Yes) And what kind of ribs are Country Ribs anyway, they don’t look like ribs? (They aren’t)
Even more interesting is to discover they are cut from the Pork Butt. Okay, but (!) Pork Butt is really Pork Shoulder…why the identity confusion over a piece of meat? Who knows the answer to that one. Continue reading