Boneless Blues...........

No worries MD - stick that boneless cut in there. It's made some of my BEST pulled pork! Good luck.

One thing that usually works is watch the grocery ads for stores promoting country style ribs.

They are just pork butts run through the band saw.

The mngr gets cases of butt 2 packs and must open ,trim,slice and package.

Usually they are happy to sell you the 2 packs at the promo price and skip all the work.

Unless they are butts above about 7-8 lbs,they have enough moisture not to have to mop.

Coat well with rub,insert probe and don't open the door until it gets near 190�.

Squeeze to see if it is collapsing on itself.

If not,cook another 5 degrees.

I assume you are speaking of foilng after the butts are done,as they don't need it while cooking.

Have fun.

Tom, that's a great idea. I'll start watching the adds for country style ribs.

BJ's Club (in MD)also carries the two pack of the bone in variety. I've done them twice and they are PERFECT!

Tom, apparently the term "Country Style Ribs" has different meaning in different parts of the country. Here in St. Louis they are made from the rib end of a pork loin. The plate is removed leaving only the rib bones then the butcher saws through the rib bones about 1/3 of the way up from where the plate was attached. He then spreads that cut open and slices into the meat to about 3/4 inch from the fat side of the loin and spreads the ribs apart so the cut he just made will lie flat on the grill. These are usually done on the grill not in the smoker since pork loin is too devoid of fat for smoking.

Pork butt sliced about 1/2 to 3/4 inches thick is known as Pork Steak here in St. Louis and is also a grilling item.

As has been documented many times on this forum, St. Louis is not a big BBQ town. Everybody's into grilling here except a few of us renegades.

Great point TakeIt, yup, the 'old "we call this here and you call that there theory".

And some people call stuff a pork shoulder butt (a butt is a butt and a shoulder is a shoulder but a butt is part of a shoulder but a shoulder isn't part of a butt) -- confusing huh?

We always have fun trying to figure out the names, like brisket means some many things.

Like Tom, we call those Country Style Ribs (a deboned butt). If I take a loin and cut it up, then I'd call those Country Pork Chops or just Pork Chops (that's what the grocery stores call them here and they're cut up loins)

So Tom was just trying to help find a Bone In Butt and his idea is a pretty good one, how to find a Bone In Butt.

Key is to get to know your grocer/meat market and tell them what you want. Problem is many of them don't know the real definitions of meat from the meat cutting book as they're not butchers.