I may have smoked my last rack of ribs...


 
Got it, I knew it was some kind of pork but don't think I've come across that cut before. I will look for them. Edit: I do know what a pork butt shoulder is, I buy them all the time to make pulled pork. I guess I didn't realize that you were cutting them up to make your country style ribs. I'm a little slow on the uptake sometimes, but I'm definitely going to try this!
 
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Looks Great, tell me more, what’s the texture compared to pulled pork or actual ribs.
Walk me through slicing too if you don’t mind, I want to try this.
 
Those were my go to bbq years ago.
They are just easier and don’t taste half bad.
I haven’t done them in years.
I’m gonna have to revisit that.
That cut makes some nice crockpot chili verde that’s even easier too.
 
I bought some baby backs the other day and the price was ridiculous. It was mother's Day so I got to do what you got to do. The country style ribs are very good and a lot cheaper than baby backs
 
Bruno said:
Looks Great, tell me more, what’s the texture compared to pulled pork or actual ribs.
Walk me through slicing too if you don’t mind, I want to try this.
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Texture was great. Better than pulled pork and better than ribs that I've smoked

I didn't take many pics. This is an 18 inch grate on my large BGE for size reference.

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I sliced the shoulder about an inch thick, then about an inch and a half wide.

Seasoned HEAVY with my rib rub the night before.

went on at 3.20pm pit temp about 225. Mix of oak, JD lump and a chunk of apple. Bumped the temp to 275 around 5pm. They had not yet reached "stall temp" so I bumped temp up to 300F. About 6.15 moved the CSRs to a baking dish covered in foil. Instant read temp was in the 190s. I put the foil wrapped dish back on at 300F for about 15 mins to warm the dish and then wrapped a beach towel around the foil covered dish while the Mac n cheese was finishing.

They had a good bite, but not really a bark. It had a nice crisp edge, but not bark. A lot of the fat rendered so they presented as lean, yet were quite moist and still had some fat for flavor.
 
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They taste just as good as ribs and can be made in about 20 minutes when cooked at medium high heat on a gasser. I like the bone in csr. The first time I tried them low and slow I dried them out to much. Now that I have a smokeFire I'll have to try Dan's method. Those look great.
 
Looks great!
I agree, CSR give a lot of bang for the Buck! Easier to eat, too.
When I was looking at the picture in the Pyrex I initially thought that you had pineapple under them then realized it was your trivet!
 
DanHoo said:
I like ribs, yet the CSRs are consistently winning.

Easier to smoke
Easier to eat
More consistent flavor
About half the cost

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Looking good Dan. Used to be my choice but the wife says she doesn't like them, though I'm not sure she's ever had them. Next time I grind up a shoulder, going to cut up some CSRs while she watches and see what she thinks.

For me, nothing will ever replace a slab of St. Louis ribs!
 
I normally use bone in. They can take the heat like a st louis' pork steak.
Bonless do cook quick and seem leaner.
 
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