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Big boneless country ribs
Powak
Posts: 1,412
SWMBO bought a couple packs of these big boys yesterday thinking they were like the little loin cut country “ribs” we get at hannaford. I think I’ve tried grilling these once but i know they’re not meant for that. I’m gonna smoke em this time. Do you guys treat them like ribs with a few hours of smoke and finish in foil or like a butt with thermo in the center of one of the bigger pieces and roll to 200°?
Comments
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Those are usually sliced pork shoulder. You can sear and then slow cook/braise or you can smoke like a butt that will cook more quickly than a full butt. I’ve never tried hot and fast with them.
pre-egg, we seared these in the broiler, put them in crock pot above a bed of onion and poured bbq sauce on and let run for 6-8 hours for kitchen bbq pork.THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
I've used these for pastor tacos before, but not smoked them. They seem to thin to smoke? I agree you may need to roll them to smoke it. For tacos, dice them up, season like crazy with achiote and saute until almost crispy, add onion tortilla, cilantro, one of the the cen-tex salsa thread salsas and a lime. Goes great with Tecate and Juanga!+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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I’ve cubed them, smoked and did Po Man’s burnt ends. They were so good I won’t cook them any other way now.
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DANG!!! That sounds so GOOD! Do you just follow a pork belly burnt ends recipe?CigarCityEgger said:I’ve cubed them, smoked and did Po Man’s burnt ends. They were so good I won’t cook them any other way now. -
Forgot about those - I’ve done this before I started using belly, they turn out really well.Powak said:
DANG!!! That sounds so GOOD! Do you just follow a pork belly burnt ends recipe?CigarCityEgger said:I’ve cubed them, smoked and did Po Man’s burnt ends. They were so good I won’t cook them any other way now.THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
an article on pork steaks using butt
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Made Po’ man’s burnt ends and MAN did they come out good.
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Makes for good breakfast the next day too!
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That looks awesome.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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