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Pork Shoulder Country Style Ribs??

TEXASBGE2018TEXASBGE2018 Posts: 2,828
Ok gents and ladies, how the heck do I cook these?

Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.


  • WeberWhoWeberWho Posts: 8,391
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

  • LitLit Posts: 8,318
    Just like you would a shoulder but i usually sauce and pull them around 185-190 so they still have a little texture.
  • I just made this recipe on Monday, came out excellent.

    The ribs I used were bone-in. The sauce with the vinegar was great, too.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • LegumeLegume Posts: 10,903
    Those are good with a hard sear and then in slow cooker with either some green chile sauce or on a bed of onions with some bbq sauce.  Perfect when you need some kind of pulled pork for something else and smoking a whole butt on the egg isn’t the best option.
  • fishlessmanfishlessman Posts: 26,380
    i would start with a char siu marinade over night then do what lit said and baste it several times with the marinade until its a sticky mess. lots of recipes out there
  • SGHSGH Posts: 27,139
    Ok gents and ladies, how the heck do I cook these?

    Believe this or not, but country style ribs are my wife’s absolute favorite thing Q related. I have been cooking them for her since we was 16. 
    With that said and aside, I do mine a little different than most. I cook them “raised direct” at 275 until they hit about 185. Then I finish then with a good sear right over the fire.  
    There are many ways to get good results. But I do the above because it is how my wife prefers them.  

    Location- Just "this side" of Biloxi, Ms.

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  • TEXASBGE2018TEXASBGE2018 Posts: 2,828
    Well we had family over tonight. Had these country style as well as 3 racks of St. Louis cut ribs. I coated everything with Dizzy Dust and cooked at 250 with hickory. Then once they were done I split everything in half. Half the ribs got coated with a mix of BBQ sauce, peach preserves and a little honey. The other half I wanted something different so I went Asian style with a glaze made from soy sauce, ground ginger, roasted garlic, Sriracha, honey and brown sugar.  The runaway favorite were the Asian style. This is all that’s left out of the 3 racks and a half dozen of the country style. Left is peach preserve regular style that I make and right side is the Asian inspired. 

    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • SaltySamSaltySam Posts: 777
    I’ve had my Egg for 8 years and haven’t tried country style ribs.  After seeing this thread, that will be the next thing I cook.  

    You guys are good salesmen

    LBGE since June 2012

    Omaha, NE

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