Pork cut
I see "ribs" advertised in the paper occasionally, and I have cooked some to
varying degrees of success. They are called shoulder cuts, shoulder ribs, shoulder etc, etc. etc. They do have a lot more fat, and meat than the skinny part of the ribs, and I have had some decent ones. Do you use this cut with any degree of success? Rub and bake? Slow cook on the smoker? Put them on the intake manifold on a trip to Cleveland? What's your method? Steve |
Pork cut
In article >,
Sqwertz > wrote: > On Fri, 23 Mar 2012 17:37:02 -0700, Steve B wrote: > > > I see "ribs" advertised in the paper occasionally, and I have cooked some > > to > > varying degrees of success. They are called shoulder cuts, shoulder ribs, > > shoulder etc, etc. etc. > > They are probably just sliced pork butt with the blade bone in them. > AKA Country Style Shoulder Ribs. not to be confused with Country > style ribs from the loin. > > > Do you use this cut with any degree of success? Rub and bake? Slow cook > > on > > the smoker? Put them on the intake manifold on a trip to Cleveland? > > What's > > your method? > > I grill: > http://www.flickr.com/photos/sqwertz...7213/lightbox/ > > Or smoke fairly hot and fast (300F): > http://www.flickr.com/photos/7275891...n/photostream/ > > These are loin country ribs, not shoulder, but the effect is the same. > Like Steev sez. They're pretty bullet proof. Boil 'em in water. Boil 'em in oil. Crock pot 'em with Kraft BBQ sauce. Put 'em on a stick and wave 'em in the flames. Their size,shape and makeup make 'em PERFECT for engine block cooking. Takes a couple hundred miles on the exhaust manifold. monroe(best car air freshener ever) |
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