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

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)