pork shoulder chunks

[SmokeyBear]

The meat cutter called these "boneless country shoulder ribs", but there ain't no such thing. All they are is chunks of pork shoulder. These are simply seasoned with kosher salt and fresh ground black pepper. The charcoal is Big Green Egg lump, and I threw a small piece of apple wood on for good measure.

more to come

 

[vr6Cop]

They look like what is marketed as "country style ribs" to me. And it looks like you are cooking them the right way. Those'll be tasty.

 

[SmokeyBear]

The finished product served with some Apple Cinnamon sauce from http://www.olerayssauces.com/

 

[Bigdog]

Looking good there Smokey. Lately I have been foiling mine for the last hour for extra moistness and tenderness.

 

[SmokeyBear]

Looking good there Smokey. Lately I have been foiling mine for the last hour for extra moistness and tenderness.

These only took about 45 minutes to cook. I used a full chimney (Weber rapid fire) of BGE lump stacked around a pan of water. They were extremely moist and tender.