How to do thinner cut pork shoulder and individual cut ribs?

[lostclusters]

I got some pork shoulder cut 1" - 1 1/4" thick and about 2" - 2 1/2" wide (boneless country style), with some baby back ribs cut into individual bones. I smoked these up on a charcoal smoker with some hickory and a Korean Sticky Ribs recipe I found. They came out pretty good, but I am not sure I cooked them long enough. They could have been more tender. Like I said they were good and still had some "bite". The meat was thick enough to probe and was between 140 - 150 degrees F and seemed probe tender, before I started glazing. The Chef temperature for pork steaks is 135 - 145. I was not sure exactly were to cook them to. In Meathead's book it says to cook individual bones at 225 "... about 1 1/2 hours, insert a fork and twist it. If it twist easily, the ribs are done". I was afraid of drying them out. They probed easy so I pronounced them done and glazed them. But when these are cooked whole, 203 degrees F or probe tender is usually the goal.

So to those who cook them skinny, what do you do? If I cooked them longer would they have been more tender?

[Troutman]

You have to cook the pork steaks much longer. I do them regularly and bring them up to 195 or so. I do a wrap in foil at about at the 160 mark. In other words I basically cook them like you would pork ribs.

[MBMorgan]

For the individual cut ribs, have a look at this: https://pitmaster.amazingribs.com/fo...blasphemy-ribs

[EdF]

And for those thinner steaks, consider this one. https://www.evernote.com/l/AKKwh0tnl...4OQGHYdmp1juUA

[JeffJ]

Cook pork steaks just like you'd cook a butt - it's the same piece of meat just thinner cut. It still has all of that fat that needs to render and those connective tissues that need to break down.

[lostclusters]

You have to cook the pork steaks much longer. I do them regularly and bring them up to 195 or so. I do a wrap in foil at about at the 160 mark. In other words I basically cook them like you would pork ribs.

When you wrap small pieces do you try to keep them separate?

[JeffJ]

I do. My concern is if you stack them the juices from the faces of the meat that are touching will wash away the bark. I don't know that it will happen but prefer not to take the risk.

[Fire Art]

I like my pork steaks with a little bite 160 Ish and I often cook pork butts 160 ish and slice them. Loin And chops 145 ish all with a good reverse sear