Grilled smoked pork shoulder ribs. I cut the pork “rib” from the pork shoulder and smoked on the grill until it was tender in autumn. (This is how you can get a boneless pork “rib bone.” If it’s cut out from the shoulder, you can also use a country-style pork rib bone.)
Jump:
My local grocery store sells “Western Ribs” pork. Other stores call them “boneless” ribs, or “country style ribs.” These are not really ribs. They cut the pig’s shoulders into thick rib-like strips. The advantage is that they are almost completely meaty and cheaper than actual ribs. If you like riblet – and oh my kids like riblet – this is a cut of meat for you.
This is a simple barbecue. That’s a contradiction, right? BBQ is meant to be time and effort involved. Or at least time. effort? We disposed of the fire once an hour while drinking beer.
This is a “con man’s barbecue” recipe – I smoke on a gas grill and use wooden chips to wrap the ribs in foil for the last hour. (Wet heat softens the ribs by dissolving collagen with strong shoulder cuts.) It also includes instructions for charcoal grilling to increase the flavor of the smoke. (Gas grills don’t like to trap smoke because of smoking. The airflow of charcoal grills is much less, so there’s much more smoke.) Barbecue traditionalists recommend offset smokers who use nothing but logs burned into coal. And foil? I’m going to run out of Dodge City for that. (They also recommend using real ribs. If you have real ribs, check out the recipe for Grilled Smoked Baby Back Ribs.)
Scammer BBQ? Sometimes a man has to do something about a man when he needs a barbecue. (For traditionalists, take a deep breath and think of this as sucking on the shoulders of small pork.)
Ingredient notes and alternatives
Smoking Wood: Hickory is the most common smoking wood of pork and smells like a barbecue. But I’ve used all kinds of wood and they’re all working fine. Applewood and cherrywood are my favorites. The oak in the wine and whiskey barrels is also amazing. It’s not very different to smoked meat, but it smells great while smoking. Pork Cut: If you want boneless “ribs”, use boneless pork shoulders for 2″ x 2″ strips. Alternatively, use bone-in pork shoulders. The shoulder blades become pieces of pork, but once the cooking is complete, the bones are gently pulled. Or, if your store sells country ribs (also known as country-style ribs), look for country shoulder ribs – cut from the shoulder end of the loin. Country ribs from the central loin side continue to work with this recipe, but they are more lean and not soft to the ribs. BBQ Friction: I use homemade BBQ friction recipes. This does not contain salt, so add salt too. If you use store-bought friction, don’t add any salt! However, store-bought friction is fine. Go ahead and use your favorites. (If you don’t have a favorite, look for ones with sugar and say it’s good for pork.) BBQ Sauce: Use the homemade BBQ Sauce recipe. Again, store-bought BBQ sauce is fine. If you have a favorite, go ahead and use it. printing
Clock Clock iconcutlery Cutlery Icon Flag Flag Icon Folder Folder Folder ICONINSTAGRAMINSTAGRAMS ICONPINTEREST PINTEREST PINTEREST ICONFACEBOOK Facebook ICONPRINT PRINT ICONSQUARES SQUARES ICONHEART HEART HEART ICONHEARE
Grilled Smoked Pork Western Rib
author: Mike vrobel
Total time: 4 hours 15 minutes
yield: 3 Rib bone pound 1x
explanation
Grilled smoked pork shoulder ribs. I cut the pork “rib” from the pork shoulder and smoked on the grill until it was tender in autumn. (This is how you can get a boneless pork “rib bone.” If it’s cut out from the shoulder, you can also use a country-style pork rib bone.)
2 cups Wooden chips (gas grill) or 2 Fist-sized wood (charcoal grill) – Hickory chips or chunks are traditional, but smoking wood cannot smoke any
3– Pig Shoulder Rib 4 pounds (Pig Shoulder, Cut into 2″ x Thick Strips)
1½ tsp Thin sea salt (if your friction is not salt like my homemade friction)
2 tbsp BBQ rub (my homemade BBQ friction recipes can be found here or replace your favorite friction)
1 cup BBQ Sauce (My homemade BBQ Sauce Recipe is here or replace your favorite sauce)
Instructions
Soak wood: Soak the smoking wood in water an hour before cooking. Use wooden chips on the gas grill or lumps of wood with a charcoal grill. Gas Grill – Set up for indirect low heat (250°F – 300°F): Preheat the grill and set up for indirect low heat (250°F). At my Weber Summit, I preheat the grill with all burners set high for 15 minutes, brush the grill’s statements neatly, then medium burner #4, turn off all other burners, and turn on the smoker burner. (If there was no smoker burner, leave another burner in medium size.) or Charcoal Grill – Set for indirect low heat (250°F – 300°F): Set the grill to 250°F to 300°F, with heat on one side of the grill, and drip pan to the left. With my Weber Kettle I-Light 40 coal (webver charcoal chimney, or one full weber charcoal basket), wait for them to be covered primarily with grey ash, then load the coal on one side of the coal. (I do this in a basket of charcoal. I keep the coal in a tight pile.) Finally, I place the drip pan on the charcoal grate on the other side of the coal and put the grill grate back into the grill. Season the rib bones and add wood to the grill. While the grill is heated, sprinkle evenly with salt and barbecue rubs. (If your barbecue rubbing already contains salt, skip salt. Homemade rubbings do not contain salt.) Drain wood chips or lumps of wood. With a gas grill, if the grill does not have a smoking box, wrap the tips in an aluminum foil envelope, drill some holes for smoke to escape, then set them directly on the lighting burner. (If you have a smoking box, use it instead). On a charcoal grill, add lumps of wood to the coal, cook the rib bones for 3 hours, wrap in foil, and cook for an additional hour. Place the ribs on the grill over indirect heat – not one of the bright burners. Close the lid and cook at medium and low (250°F to 300°F) for 3 hours. If you are using a charcoal grill, add 12 discharge briquettes to the illuminated charcoal every hour to maintain the fire. After 3 hours, polish the rib bones with barbecue sauce, wrap them in aluminum foil, and seal the foil. Return to indirect heat, close the lid and cook for an additional hour. Serve: Remove the rib foil pack to the engraving board. Let it rest for 15 minutes or up to an hour. Open the foil and remove the rib river into a large platter. Carefully pour the liquid from the foil into a bowl and whisk the rest of the barbecue sauce. Brush the ribs with this sauce, then serve and pass the remaining sauce on the table.
Preparation time: 15 minutesCooking time: 4 hourscategory: Sunday dinnermethod: Grill smokingcooking: Americans
What do you think?
question? Other ideas? Leave it in the comments section below.
Related Posts:
Again, here is a link to the rubbing and simple barbecue sauce for my homemade barbecue that I use in my recipe. If you’re looking for other grilled ribs, try my recipe
Grill smoked baby’s rib bones, short rib bones with rubbing of paprika, or grilled smoked barbecue short ribs. Or try out the incredibly soft instant pot ribs, like my Instant Pot Baby Back Apple Ribs, Instant Pot Texas Beef Ribs, Instant Pot Spare Ribs, or Instant Pot BBQ Short Ribs.
Did you enjoy this post? Want to help with Dadcooksdinner? Subscribe to Dadcooksdinner by email and share this post with your friends. Do you want to contribute directly? Donate to my tip jar through a link on this site or buy something from Amazon.com. thank you.
(TagStoTRASSLATE) BBQ
