Sliced spare ribs

[OferL]

I looked for a spare ribs rack but I could only find sliced ones. I was told they are easier to sell for most people who want 3-4 slices.
So I thought I get some and try to cook them the same as a rack.
Got them all rubbed and ready for 3-2-1 low and slow. Maybe these will take a shorter time for being sliced. We'll see.

 

[mike243]

Those look like country style ribs instead of spares, think they might need a new butcher lol

 

[OferL]

They have a long strand of meat attached. Is this what you mean country style?

 

[bschoen]

Here in the 'states Country Style Ribs (csr) are strips cut from the shoulder - the pork butt. they come both with and without bone.

Those do look like CSRs. Gonna be dang tasty either way.

 

[frayedend]

I don't even see any rib bone. Country style ribs are basically pork shoulder sliced to look like ribs. I don't know what you have there but it definitely doesn't look like ribs.

 

[PatAttack]

Either way, they'll be good!!

 

[OferL]

There is a bone but I think @bschoen is right and these are not ribs.
Cooking temp was ~300. This is what they look like after 2 hours and a turn over:

I cut and tasted a slice and I think they are done. I will add some glaze now and finish them.

 

[KClandcruiser]

All I see is good eats there!

 

[jzadski]

Whatever they are they are looking good. You may want to try asking if you can have the butcher set aside a rack of ribs that are uncut for you. I have done this at Sam's Club here for beef dino ribs and have had great success. Otherwise, they cut them up for shortribs and raise the price. Good Luck

 

[OferL]

So the finished food was good.
Some of the pieces did have a bone that looked like ribs but others did not.
I stopped the cook at 2:30 hours and that was a good thing. Some of the tips were getting dry.

The meat seemed like ribs and some pork belly. It was good but not what I paid for... I learned my lesson about that store.

 

[Titch]

No matter, still looked tasty

 

[Greygoose]

I’d eat ‘em !!!!

 

[ModelMaker]

You venture out to cook something new and make corrections for future cooks is what it's all about for me.
You did
Good.
Ed

 

[Stingerhook]

Mighty fine Ofer.

 

[OferL]

You venture out to cook something new and make corrections for future cooks is what it's all about for me.
You did
Good.
Ed

I was told once: being a person of principles is a good thing. But the first principle you should have is flexibility.

So keeping an open mind is always important. In cooking even more.

 

[Callahan-que]

Whatever they are they look good to me.

 

[Big George's BBQ]

Looks excellent

 

[mike243]

Looks like some fine eats to me, call it what they want to but pork is hard to mess up