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Pork Shoulder Country Style Ribs??

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TEXASBGE2018
TEXASBGE2018 Posts: 3,831
in Pork
Ok gents and ladies, how the heck do I cook these?



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

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  • WeberWho
    WeberWho Posts: 11,025
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    https://dizzypigbbq.com/recipe/dizzy-pig-bbqd-country-ribs/
    "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

    Minnesota
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  • Lit
    Lit Posts: 9,053
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    Just like you would a shoulder but i usually sauce and pull them around 185-190 so they still have a little texture.
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,972
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    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.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Legume
    Legume Posts: 14,615
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    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.
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  • fishlessman
    fishlessman Posts: 32,746
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    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • womaus
    womaus Posts: 256
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    Carnitas. 

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


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  • SGH
    SGH Posts: 28,791
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    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.  

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
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    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.

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  • SaltySam
    SaltySam Posts: 887
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    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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