 |
|
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Follow-on question (Pork Shoulder)
I'm using a WSM and have the shoulder on the lower level and boneless "ribs"
(in reality cut up shoulder from Costco) on the upper level. I'm assuming that the "ribs" will cook sooner than the shoulder, given their relative thinness. I am plan to pull all the pork, so would I aim for the same temp in the "ribs" as in the shoulder? -JasonW |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Pork Shoulder | Diabetic | |||
| Pork Shoulder | General Cooking | |||
| Stoopid question: cutting "country ribs" from a pork shoulder roast | Barbecue | |||
| Follow-up: pork sandwiches at the swim meet | Barbecue | |||
| Pork Shoulder - Fat Up or Down | Barbecue | |||
Threaded Mode
