Slow roast thick ribs(pulled pork style)

[Wolgast]

Ok i dont know what u call this cut in the us?

But here in sweden its called thick ribs(urs country style?)

A well doesent matter i was going for a pulled pork shred.

Meat

ork thick ribs,weight 4.4lbs

Rub:sweet and pepper.

Temp: 210-250

Time: 8hours

Toppings for the "burger" cheese,mixed salad,onion and the "bulls eye" orginal sauce.

My home made "fire ring" (coal saver)



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If u know what the cut is called in the US tell me pls.


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The meat was not as juicy as ordinary pulled butt but still good.

Bless//Me

 

[TravisH]

Hmmmm... looks like pork butt or shoulder but those muscle strands seem very long. Maybe it's the zoomed image or, at 4lbs, it may be the way it's been trimmed.

 

[Wolgast]

No its from the ribs,think its between the spares and the bb ribs. altho im not a butcher

bless

 

[Jim Lampe]

I don't care what it's called or where it's from Wolgast, I'll EET everything in those photos!
OUTSTANDING!!!!!

 

[Charles Howse]

Hey Wolgast,
Great cook, and better yet, great photography!
Could you tell me about your camera?
I'm in the market for a point-and-shoot.

 

[Paul Lai]

Not to stomp on Wolfgast's parade, but a look at the picture site reveals "Canon Canon DIGITAL IXUS 95 IS" from the "image details" button.

+1 applause on the cook!

 

[Wolgast]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">"Canon Canon DIGITAL IXUS 95 IS" </div></BLOCKQUOTE>

Yep thats what im using.
Its actually a low price camera modell but with a good "auto" mode that config it self with close macro pics and light settings.

Thx for the comments on the food