How would I cook this? (pork sholder)

[ChuckO]

My son brought it home, I've never cooked this before. Low and slow or hot and furious? I'm guessing low and slow then pulled, but I've no clue

 

[ChuckO]

I think I found my answer. Should have done a better job looking, the answer was right here and recent

http://tvwbb.com/showthread.php?61916-Simple-CSR-s

 

[Dwain Pannell]

You got it. Those are Country Style "Ribs". Really just a pork butt cut into strips. I vote sear then Low N Slow in a disposable pan BBQ sauce bath.

 

[T MacGreggor]

That's a good price per pound. I've always treated CSR's like St. Louis style ribs - low and slow in the WSM with hickory or pecan.