When using an internal meat probe, be sure that it has been calibrated before use. It’s all good my friend. Bone-in is best…better flavor and the bone acts as a doneness indicator due to pull-back of the meat from the bone end (shrinkage).
Now you must understand that an actual pork shoulder is very big and most of us usually only smoke a pork butt or a pork picnic roast which is the two parts of an actual pork shoulder. I Prefer the bone in pork butt which normally runs about 8 pounds or so.
Considering this,What’s the best way to smoke a pork shoulder?
Apply rub to shoulder and let sit wrapped in foil overnight. Use ALL but 2 tablespoons of rub, the rest you use in the mop. You’re not going to over season that much meat. There’s another stretch of time related to smoking a pork shoulder that hasn’t been mentioned here, and that’s the time it takes to get the pork shoulder ready for the smoker.
Similarly,What’s the difference between Spare ribs and Rib tips?
Rib tips refer to the small bones and cartilage that connects the front ribs to the breast bone. They are cut from the lower ends of spare ribs when butchering St. Louis cut ribs. Don’t confuse rib tips with riblets which are actually not ribs at all! Rib tips used to be discarded as waste, but have started to make a big comeback.
What is pork neck meat?
Pork neck filet is a cut of meat located under the head of a hog that has been chopped into steaks. It is slightly fatty but very flavourable and is sometimes referred to as a collar chop or neck steak.
Baking Pork Neck Bones Preheat the oven to 375 °F (191 °C). Wash 4 pounds (64 oz) of pork neck bones. Season the neck bones with salt and pepper. Place onion, garlic, vinegar, and water into a roasting pan. Lay the neck bones side by side in the pan. Bake the pork for 2 hours. Baste the pork every 30 minutes.
Restaurateurs, butchers, and grocery store owners capitalize on the popularity of ribs when they sell pork riblets and rib tips. Riblets are simply smaller pieces cut from a full rack, while rib tips are meaty chunks from the underside of spare ribs that contain cartilage but no bone.
Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil. Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste.
Pork neck bones are great in lentil soup to add some meaty flavor and little bits of meat. Or barbecued, like ribs. But the best way to use pork neck bones is to brown in good olive oil and add to homemade spaghetti sauce. Let simmer on low for hours. The combination of meatballs, sausage and neck bones gives an unbeatable flavor to sauce.
The names often get applied interchangeably, but these butcher “scraps” actually come from different parts of the rib. When a rack is trimmed to make St. Louis-style ribs, a boneless strip of meaty rib ends (or tips) remains.
You can also pick up a rack of baby back or spare ribs and ask your butcher to cut it in half lengthwise for you to create riblets. The Spruce / Catherine Song. You can keep fresh pork riblets and rib tips in the store packaging in the coldest part of your refrigerator for up to three days.
Pork butt and Boston butt are two…a third is pork blade roast, since the bone-in roast contains part of the shoulder blade. This is the usual cut-of-choice for making smoked pulled pork. Bone-in is usually preferred for smoking, since the bone helps to transfer heat into the pork roast. Below the butt is the picnic.