Pork shoulder or loin boneless “ribs”?

Powak

swmbo picked up some boneless country style ribs today at the store. Trying to figure out if these are the slow cook pork butt meat or fast cook near the loin cuts.

SmokeyPitt

Not to be a smart butt, but...


Butt!

Powak

SmokeyPitt said:

Not to be a smart butt, but...


Butt!

Sheeeeeyittt!!!! Is there anyway to grill those and have em come out good and tender? Like cook to 200° but at 350 instead of smoking for hours?

Mattman3969

Run em like a turbo butt or pressure cook for 20mins then finish on the egg 

Powak

Mattman3969 said:

Run em like a turbo butt or pressure cook for 20mins then finish on the egg 

Bout how long do you think those would take to turbo butt’m?

Mattman3969

I’d walk away for an hour then check progress. Then repeat with timing based on current temp and tenderness 

pgprescott

I make pork burnt ends out of them from time to time. They have less fat than the belly version obviously and are done much faster. Enjoy

Acn

pgprescott said:

I make pork burnt ends out of them from time to time. They have less fat than the belly version obviously and are done much faster. Enjoy

This is a great option.  I used some last night to make chilorio (ancho-orange pork).

CigarCityEgger

Pork burnt ends are they way to go for these IMO

JohnEggGio

I’d brine, then hot and fast.  These tend to dry out pretty quick - imho.