brining country style ribs (pork shoulder)

[DW Frommer II]

Has anyone tried brining country style ribs (bone in pork shoulder slices)? Got any tips?

Also, there seems to be two contradictory methods of cooking country style ribs--some take it to 195°,just like shoulder or butt and some treat 'em just like spare ribs...3-2-1 or maybe 170°?

Any thoughts on this?

 

[adam clyde]

I think it all depends on what you want out of them. Do you want them fall apart tender? Do you want to eat like ribs, or pull like pulled pork?

If you want it to shred like pulled pork, go to 190s. If you want it to have a bit of resistance like spares, then 180 or so. But they are a small cut, so temps aren't always the best way to test it. If you do go by temps, just keep in mind that 170 might be still a little tough. You'll need to play it by look and feel.

I did cochinita pibil recently and took them to around 180-ish. The meat was great. Tender, flavorful, but not fall-apart-at-first touch tender. Just how I wanted it.

As to brining, I've never really got into bringing any shoulder cut (CSR or butt) since it's got so much flavor on its own. But that's just a personal preference thing.

Good luck.

 

[DW Frommer II]

Adam,

Thanks for the reply...I did some of these several weeks ago. I think I took them to about 175°.They were tasty but a little tiny bit tough and drier than I would have liked. That's why I'm thinking about brining.

I'd rather they ate like ribs than pulled pork.