Pork Shoulder Boneless Country Ribs

fergi

My first attempt at Country Ribs on the BGE. My inclination is to cover them with a rub and cook them direct at 350 degrees.  I'm open to suggestions.

Mattman3969

These turned out really good for me.  

http://eggheadforum.com/discussion/1177898/another-bachin-night#latest

fergi

Thanks for the link Mattman3969. I've been trying to ask a question since you posted but have not been able to post to this discussion. I tried to follow your example but did not know what the internal meat temperature was when you removed it from the grill. My attempt was very tasty but a little tuff. What temperature was the meat when you removed it?

Hi54putty

I do them 300 indirect. 

fergi

Hi54putty said:

I do them 300 indirect. 

Thanks Hi54, at what meat temperature do you remove them from the grill

Hi54putty

fergi said:

Hi54putty said:

I do them 300 indirect. 

Thanks Hi54, at what meat temperature do you remove them from the grill

when they feel like ribs should feel. not sure the temp. 

ShadowNick

Probably want to pull them in the 195-205 range.

Mattman3969

^^^^.  Start checking around 200 for that buttah feeling   My guess is they weren't done and that is why they were tough. 

theyolksonyou

^^^ agree with @Mattman3969 and @ShadowNick , but make sure they are from the shoulder. Sometimes I see "country style ribs" cut from the loin. In that case you should cook like a pork chop. Pull as low as 138 for a nice tender piece of goodness with a little pink left, or as high as 155 if you want all white, but you give up some of the tenderness. 

We we can buy both here depending on where you shop. I prefer the shoulder cut. That looks like what you have. 

fergi

Thanks to all for your inputs!

pls3824

I have cooked these a lot and have always cooked them direct.  Try using a Jamaican jerk rub on them.  

fergi

pls3824 said:

I have cooked these a lot and have always cooked them direct.  Try using a Jamaican jerk rub on them.  

My understanding of direct is lid closed at a fairly high temp (like 450). Is that how you cook them? If so, what grill temp and what is the final or maximum meat temp?