• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork Shoulder Country Ribs - questions

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
Kind of a silly question, but I want to make sure of what I'm cooking. At the store, they are called "Pork Shoulder Country Ribs", and the come as single ribs. I've done a little bit of reading, and it seems these guys dry out a bit faster and the 3-2-1 method isn't really used on them. 

Does anyone have any advice on cooking these? It's my first time doing ribs on the smoker, and I want to make sure they come out good. Thanks in advance!
 

camping hoosiers

Fire Starter
60
11
Joined Aug 14, 2007
They're not really ribs... it's a top of the shoulder cut. Since they are bigger chunks of meat than spare ribs, I cook them to an internal temp of 140 degrees...

I rub them then smoke them at 225 and spritz them once in a while, then sauce them at the end of the cook...
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
 
They're not really ribs... it's a top of the shoulder cut. Since they are bigger chunks of meat than spare ribs, I cook them to an internal temp of 140 degrees...

I rub them then smoke them at 225 and spritz them once in a while, then sauce them at the end of the cook...
Hmmm well if they're not really ribs then I think I'll get something else. Same store has "Center Cut Pork Ribs". They look to be more of a "rack" of ribs. These are indeed ribs....correct? :)
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.