help / suggestions for pork-country style shoulder 'ribs'

[BIGFLAT]

Found some of these at the grocery. Boneless,about two inches square. that I want do for next Sunday and Super Bowl . Thinking to do a rub Saturday then cook for a while in root beer in a low oven Sunday,then put on gas grill for a finish. Would like to know. time in oven and temp to tenderize before grilling, and other suggestions. Thanks for the help...BF

[hawgjaw]

Around here country style ribs are just a pork butt sliced . If I don't use one of my smokers I just grill them indirectly low and slow . Once they are fork tender about 175 degrees I move them to the hot side of the grill and sauce .
Bryon

[wwc3]

Around here country style ribs are just a pork butt sliced . If I don't use one of my smokers I just grill them indirectly low and slow . Once they are fork tender about 175 degrees I move them to the hot side of the grill and sauce .
Bryon

Same here . The store just cuts up a $1.25 a pound butt and charges $2.50 a pound for it........GRRRRrrr !!!!!!!

[BIGFLAT]

I had a suspicion that's what it was. Looked too good to pass over. It'll be enough for wife and me and some left over. I find whole loins too dry. Not enough fat in them. Any suggestion on how to cook that without it coming out like shoes? Wife has thing about pink meat...BF

[bassworm1]

I did a loin last week i actually injected it with apple juice and garlic powder let it set for an hr, then took it out and put it in a cast iron skillet and browned all sides turning frquntly then stuck in the oven in a roasting pan at 250 and cooked for 30 min turned reallly moiste and tasted great.

Country ribs i do like the others but i rub them down stick in the oven till almost done them throw on hot grill to brown up and put suce on half if in the mmod.

[BIGFLAT]

Basssworm1, was the roaster covered? I'm not familiar with a roasting pan. Thanks...BF

[hawgjaw]

I had a suspicion that's what it was. Looked too good to pass over. It'll be enough for wife and me and some left over. I find whole loins too dry. Not enough fat in them. Any suggestion on how to cook that without it coming out like shoes? Wife has thing about pink meat...BF

Not a loin but part of the shoulder called the butt. Plenty of fat in a butt or a whole shoulder ! A loin is a totally different cut of meat.
Bryon

[Clif Kincaid]

Not a loin but part of the shoulder called the butt. Plenty of fat in a butt or a whole shoulder ! A loin is a totally different cut of meat.
Bryon

Some butchers will put out counry style ribs of the loin. The CSR with the bone is the shoulder cut. 2 different cooks also. The loin just cook hot and quick, shoulder low heat and check around 170-175.

[bassworm1]

Basssworm1, was the roaster covered? I'm not familiar with a roasting pan. Thanks...BF

Yes i have a smaller one with a glass lid i use for loins and small roasts and chickens

[hawgjaw]

Some butchers will put out counry style ribs of the loin. The CSR with the bone is the shoulder cut. 2 different cooks also. The loin just cook hot and quick, shoulder low heat and check around 170-175.

Good call Clif ! I also smoke loins low and slow only if wrapped in bacon and injected.
Bryon

[Clif Kincaid]

Good call Clif ! I also smoke loins low and slow only if wrapped in bacon and injected.
Bryon

Exactly. ...the loin has no fat and will dry out.