I grilled up some country pork ribs and was going to have some Beaver Brand Wasabi Horseradish with them and got a little more then I needed. That will clear the head out.

Horseradish rules!!!! Sounds delicious

… no idea what a beaver wasabi horsasses is … but cross cut pork shoulder is good eatin

… matter of fact if you ever start cussin like that in here again….. I might take a notion to hit the report button

What is a country pork rib? Is it a pork cut or a preparation?

… it’s pork shoulder cross cut against the bone Mr Charles

… but this man’s profanity will not stand… there’s kids in here like Wolfdog .. and we need to be mindful of that

huh? What profanity are you referencing Savell?

Savell..either put your glasses on or stop drinking long enough for your eyes to clear..

… yall might think throwing out words like wasabi is acceptable… but I was raised different!

Take the upper shoulder aka blade roast aka boston butt slice it about an inch and a half thick. Commonly called country style ribs.

This is the way mama taught me and how I still do it as part of our new years meal.

Season the meat well, salt pepper garlic and onion powder maybe some cayenne. Mix a baste of equal parts cider vinegar lemon juice. Broil ribs under a hot broiler about a hand width under the broiler until done flipping every five minutes basting heavily each flip, I use a spray bottle. The baste helps cut the fat.

You can do the same on the grill.

Just a hot cook variation of the standard southern open pit bbq method.

In south LA the same cut is used to make tasso ham. Heavily seasoned, cajun spice, with a salt cure for about a week or so then hot smoked and stored as a seasoning meat for dishes like red beans and rice.

They're basically a pork chuck steak.....reminds me, I need a couple pork butts

A pork shoulder sliced into steaks is called pork steaks here, grilled on the BBQ grill with your favorite sauce, is a summer holiday staple here. Supposedly it's a St. Louis thing.

Steaks would be the whole shoulder sliced half to three quarter thick. Country style is just the blade roast sliced thick about an inch and half for a long thick cut of meat.