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pork shoulder ribs

Discussion in 'Pork' started by salmonclubber, Apr 6, 2006.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello all
    i got about 10 pounds of pork shoulder ribs never cooked any before do you use the 3-2-1 method or should i just cook like a pork shoulder season with mustard and a nice rub and cook till they reach 150 degrees thanks for your help
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    SC -Pork Shoulder Ribs consists of the first twos rib and the top end of the breast bone. Depending on how close these where cut from the shoulder, they usually have less meat on them than the spare ribs. We used to just bone them out and toss them away or sell them as soup meat. But nowadays a lot of processing plants are trying to jump on the "Rib Wagon" and will sell anything that has a rib or two. Sometimes when these bones are sold as "ribs" the cutters will be a bit more generious about leaving a little extra meat with the bones. :P

    I'd go with a modified 3-2-1 smoke- Smoke them until the meat pulls back a bit from the cut end then juice them and wrap them.
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    thanks i will probibly do these this weekend some time along with a few abts and some fattys and a few skinnys and maybe even a few brats i always do the kick ass beans i will let you know how it goes thanks again