This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Cooking 'country-style pork ribs' in place of a 'pork shoulder'

  • Filter
  • Time
  • Show
Clear All
new posts

    Cooking 'country-style pork ribs' in place of a 'pork shoulder'

    I've cooked several pork shoulders, but since it's only my wife and I, and she doesn't eat very much, I always have so much pork leftover in the freezer. I portion it into smaller packages, but still, I always view it as 'I cooked too much.'

    I bought some 'country-style pork ribs' (sliced pork shoulder) that were on sale, and wanted to cook them as if I had a pork shoulder: rub them, smoke them, baste while cooking, and pull when they're tender.

    What are your thoughts? Do you end up with too much bark? Would I end up with a drier collection of meat (higher surface area-to-volume)? Should they be braised or cooked in an oven, instead? Is there a better alternative, like a 'picnic shoulder'?

    Edit: The meat came out fine. Maybe a little dry, but that can be fixed next time.
    For those of you that might appreciate a smaller cook: give it a try!
    Last edited by SmokingPat; June 19, 2021, 08:02 PM.

    I put rub on them and cook them as is and take them up to 203 internal, then I put cold barbecue sauce on them and cook until they rise back up to 200-ish internal. They can stall.


      Yup, cook same same as pork butt, never experienced any dryness with this cut, jus more bark, like ya done said...


      Last edited by Mr. Bones; June 13, 2021, 07:34 PM.


        Malcolm Reed's Method is pretty good



          I make them often but need to be careful that they don't get too dry. The way our Butcher cuts them they seem to be leaner than Pork Shoulder. Very tasty IMO. Smoke, sauce, and braise works best for me.


            That’s all I do now: https://blasphemyribs.com/2020/03/13...y-pulled-pork/

            But since it’s faster than a full shoulder but still takes a long time, I don’t waste the heat, smoke and time to just make one. So I make 3-4, pull them, then divide it and vacuum seal and freeze the cooked pork. Reheats well especially if you add a bit of sauce to make up for the moisture loss.


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              But, try a variation...
              don't pull it before vac sealing. Just vac seal the ones you're not gonna eat right away, shock em cold, and maybe sous vide them back to temp.

              This is my process for pulled pork at a remote site, and it works perfectly...

            • jfmorris
              jfmorris commented
              Editing a comment
              I was going to point him to your site - glad you beat me to it!

            Years ago my church used to BBQ chickens for fund raisers. The sop they used had echoes of Carolina mustard vinegar sauce and might work with pork shoulder or country style ribs. Here it is if anyone wants to try it on pork or chicken. Scale it up or down as you see fit.

            1 Quart Vinegar
            1 Quart Water
            1/2 Cup Mustard
            1/4 Cup Worcestershire Sauce
            1/2 Cup Oil
            1/8 Cup Salt
            1/8 Cup Pepper
            1/4 cup onion
            1/4 cup lemon juice

            Mix all except onion and lemon juice together in a large pot:

            Then, puree onion and lemon juice together (use food processor or blender or chop onions very, very fine – this is the most important part).

            Add puree to pot and simmer for 1/2 hours; then, keep warm.
            Last edited by gcdmd; June 15, 2021, 10:38 PM.


              No such thing as too much bark!


                Originally posted by SmokingPat View Post
                Do you end up with too much bark?
                I don't even understand the meaning of this question.


                • jfmorris
                  jfmorris commented
                  Editing a comment
                  Bark is the best part!

                An example of Too Much Bark



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                GrillGrates Take Gas Grills To The InfraredZone

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                Click here to read our comprehensive Platinum Medal review

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read ourcompletereview

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker