[autorotator]

Was thinking loin backs. Not sure though. Might take a look at some tri tip or brisket. I guess I'll have to make up my mind when I get there. It will be an agonizing decision!

[azkitch]

Fair enough.  I just didn't want the poor guy to get discouraged.  He's new, and I wanted to make sure he kept coming back.   We will just have to show him the ways of the force.....

The way of the Force is boiling using Mike's secret recipe because he admires Mike so much!
How'd you ALL miss that!!

[AzJohnnyC]

I usually let whatever's on sale make my decision for me. Albertson's has ribs for 87 cents a pound.

[Crash]

I usually let whatever's on sale make my decision for me. Albertson's has ribs for 87 cents a pound.

What kind?

[AzJohnnyC]

The ad says pork country style bone-in family pack. But my wife just called me from there and said they're pork shoulder blade something or other. I'll have to go myself and see.

[Mike (AZBarbeque)]

I got some of those Johnny and just got done cooking them up.  They were OK at best. Very fatty and still had pieces of the bone in them.

[toys4dlr]

that is nothing more than a bone in pork butt that they hit on the saw.  Not a rib really. 

[Jaybird]

Yeah, what Dave said. These are cut from the shoulder....nothing to do with the rib. I buy these for pork and sauerkraut on the stove.

[AzJohnnyC]

The picture in the ad showed a glazed rack, and I wasn't sure to believe it until I saw it. That would be a low price for anything good. Glad the wife passed.

[Lizard333]

I think those country style ribs are best BOILED.

[toys4dlr]

Yep, 6 years i the meat dept and I still have all my fingers. 

  Man, I knew how to cook ok back then (I was 18-24) but I wished I knew how to BBQ like today.  Back Then I could get custom items cut to order, not so much now. 

[Captain BBQ]

I am doing some ribs tomorrow.  For me its a three day process.  I usually soak them in a good lawnmower beer overnight.  Then I come back the next day with a basic BBQ rub.  Sweet and smokey.  I let it cure overnight again.  Then I smoke (hickory) indirect on Weber kettle for at least 3 hours.  About every 45 minutes I hit it with a applecider, onion, jalepeno mop sauce. 

Tomorrow I am going to use apple wood and some Maull's BBQ sauce I brought back from St. Louis. 

On some of the las replies, it sounds like you guys are talking about a pork steak.  It is just a sliced butt like someone mentioned.

[Mike (AZBarbeque)]

Care to share that mop recipe?  Sounds pretty good... 

[Captain BBQ]

Sure, It was pretty late when I posted.  I forgot to mention it is apple cider vinegar.

2-3 cups of applecider vinegar
1 large redonion thinly sliced.  I usually use a mandolin to get them really thin
2 jalepenos thinly sliced, I take the seeds out (i have also used canned chipotles for some smokey heat)
1 tbsp coarse salt per cup of vinegar
1 tbsp brown sugar per cup of vinegar
blackpepper to taste
I have also added a little jack daniels to this at times with good results for bourbon flavor.

Hope you enjoy it.

[Mike (AZBarbeque)]

Awesome, Thanks, I will certainly give that a try soon...