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 Pit Barrel Cooker May Be Too Easy

                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them

                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                Click here to read our detailedreview

                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

                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

                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts

                Compact Powerful Sear Machine For Your Next Tailgater

                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order

                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