Pork Shoulder Country Style Ribs??

TEXASBGE2018

Ok gents and ladies, how the heck do I cook these?

WeberWho

https://dizzypigbbq.com/recipe/dizzy-pig-bbqd-country-ribs/

Lit

Just like you would a shoulder but i usually sauce and pull them around 185-190 so they still have a little texture.

Florida Grillin Girl

I just made this recipe on Monday, came out excellent.

https://www.foodnetwork.com/recipes/melissa-darabian/braised-country-style-pork-ribs-recipe-1923309

The ribs I used were bone-in. The sauce with the vinegar was great, too.

Legume

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.

fishlessman

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

womaus

Carnitas. 

https://www.weber.com/US/en/recipes/pork/pork-carnitas/weber-11705.html

SGH

TEXASBGE2018 said:

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.  

TEXASBGE2018

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. 

SaltySam

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