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Standing Stone Heritage Pork Country Ribs
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Pork Country-Style Ribs (Avg Weight 1.5 - 2.0 lbs / Pack)
The "Meat-Lover's Rib" — Maximum Flesh, Minimal Bone. This is the rib for people who want a knife-and-fork meal. Sourced from our partners at North Georgia Meat Company (NGM), these "Country-Style" ribs are technically cut from the blade end of the loin, right where it meets the shoulder. Unlike standard spare ribs or baby backs which are mostly bone, these are thick, meaty strips that contain the blade bone (or are boneless) and are heavily marbled. Because they come from the shoulder area of Heritage breed hogs, they possess a deep, rich flavor and a texture that sits comfortably between a succulent pork chop and a tender pot roast.
Why It’s a Staple: It is the best value in the barbecue world. You get significantly more meat per pound than with traditional ribs. They are incredibly versatile—tough enough to hold up to a long smoke or slow-cooker braise, yet tender enough to grill directly if handled with care. They are the perfect solution for a weeknight BBQ where you want that smoky flavor without the six-hour wait.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Country-Style Ribs (Shoulder/Loin Blade Cut)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 1.5 - 2.0 lb Pack
💡 The Chef’s Method: Two-zone fire is the secret.
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The Prep: These ribs have more intramuscular fat than chops. Season them heavily with a dry rub (brown sugar, paprika, salt) 30 minutes before cooking.
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The Sear: Start them over high, direct heat. You want to sear the outside quickly to develop a crust (about 2-3 minutes per side). Watch for flare-ups from the dripping fat.
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The Move: Move them to the cooler side of the grill (indirect heat) and close the lid.
-
The Cook: Let them roast gently at a lower temperature (300°F - 325°F) for about 20-30 minutes. This renders the fat and softens the connective tissue without burning the exterior.
-
The Sauce: Brush with BBQ sauce only in the final 5 minutes of cooking.
-
Target Temp: 160°F - 170°F Internal. Unlike a pork chop (145°F), these benefit from a slightly higher temperature to break down the shoulder muscle fibers.
Standing Stone Heritage Pork Country-Style Ribs (Avg Weight 1.5 - 2.0 lbs / Pack)
The "Meat-Lover's Rib" — Maximum Flesh, Minimal Bone. This is the rib for people who want a knife-and-fork meal. Sourced from our partners at North Georgia Meat Company (NGM), these "Country-Style" ribs are technically cut from the blade end of the loin, right where it meets the shoulder. Unlike standard spare ribs or baby backs which are mostly bone, these are thick, meaty strips that contain the blade bone (or are boneless) and are heavily marbled. Because they come from the shoulder area of Heritage breed hogs, they possess a deep, rich flavor and a texture that sits comfortably between a succulent pork chop and a tender pot roast.
Why It’s a Staple: It is the best value in the barbecue world. You get significantly more meat per pound than with traditional ribs. They are incredibly versatile—tough enough to hold up to a long smoke or slow-cooker braise, yet tender enough to grill directly if handled with care. They are the perfect solution for a weeknight BBQ where you want that smoky flavor without the six-hour wait.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Country-Style Ribs (Shoulder/Loin Blade Cut)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 1.5 - 2.0 lb Pack
💡 The Chef’s Method: Two-zone fire is the secret.
-
The Prep: These ribs have more intramuscular fat than chops. Season them heavily with a dry rub (brown sugar, paprika, salt) 30 minutes before cooking.
-
The Sear: Start them over high, direct heat. You want to sear the outside quickly to develop a crust (about 2-3 minutes per side). Watch for flare-ups from the dripping fat.
-
The Move: Move them to the cooler side of the grill (indirect heat) and close the lid.
-
The Cook: Let them roast gently at a lower temperature (300°F - 325°F) for about 20-30 minutes. This renders the fat and softens the connective tissue without burning the exterior.
-
The Sauce: Brush with BBQ sauce only in the final 5 minutes of cooking.
-
Target Temp: 160°F - 170°F Internal. Unlike a pork chop (145°F), these benefit from a slightly higher temperature to break down the shoulder muscle fibers.