This is “the other” country style pork ribs to me. I frequently do boneless country style ribs and this is a totally different cut. The boneless is the tail end of a pork loin. It is very lean and cooks quick. This is cut from the pork shoulder (also called “Boston Butt”) and has cuts of bone from the scapula. This meat is not lean but is variable because different muscles are included but much of it is like the Boston butt.
I started with a BBQ Memphis Rub and went with 100% indirect heat. A long and slow cooking. And decided to use an end point of 190 to 200. Excellent for a cheap cut of meat.
I liked it and so did wifo…
Notes: The following day I decided to experiment with two more of these. I cooked them similar to my boneless ribs. Don’t do this… tough and fatty. A nasty thing.
Start with a rub: Here I used 2 T paprika; 1 T pepper and brown sugar; 1 1/2 t salt and celery salt, 1 t garlic powder, dry mustard and cumin; and 1/4 t cayenne pepper.
Rub the spice mixture into the pork ribs well.
Cover with plastic wrap and refrigerate for a few hours.
If smoking, then pre-soak several cups of wood chips.
Preheat grill to a stable temp of about 275 using one side only. 250 is ok but 300 is too high. A accurate oven thermometer is a very good thing here. Clean and oil grill well. Add the chips a few minutes before the meat.
Place the pork on the unheated side.
I had good smoke for about 1 hr and decided that was enough.
Flip about every 30 minutes until internal temp of 190 to 200. It took just under 3 hrs for me. The flipping may not be need but it makes me feel better.
February 4 2014