Pork Shoulder Country Ribs - questions

Discussion in 'Pork' started by rgautheir20420, Jul 9, 2014.

  1. Kind of a silly question, but I want to make sure of what I'm cooking. At the store, they are called "Pork Shoulder Country Ribs", and the come as single ribs. I've done a little bit of reading, and it seems these guys dry out a bit faster and the 3-2-1 method isn't really used on them. 

    Does anyone have any advice on cooking these? It's my first time doing ribs on the smoker, and I want to make sure they come out good. Thanks in advance!
  2. They're not really ribs... it's a top of the shoulder cut. Since they are bigger chunks of meat than spare ribs, I cook them to an internal temp of 140 degrees...

    I rub them then smoke them at 225 and spritz them once in a while, then sauce them at the end of the cook...
  3. Hmmm well if they're not really ribs then I think I'll get something else. Same store has "Center Cut Pork Ribs". They look to be more of a "rack" of ribs. These are indeed ribs....correct? :)

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