pork shoulder blade bnless country style ribs...

The sauce,by the way was the KC Masterpiece low carb with 2 grams of carbs and added 3/4 cup of water to sauce in crock pot.Also,with the boil and smoke time it seemed to take away from the vinegar taste of the sauce...maybe the strong smoke..???Dont know for sure on that,but try it,it was VERY goooood,even for my diabetic girlfriend!!YAY!!

billy,

Glad it worked for you, but I can't recommend boiling as a good method in a Q forum. That's my experience.

I think if you do the same ribs in the smoker, without boiling and let them go long enough to get to tender, you'll see a difference.

You'll get a better tasting product without boiling. Boiling just boils away any flavor in the pork.

Okie, I concur w/you. Boiling pork seems to dry it out immensly. I did some bone in country style ribs other day. I overcooked them just a tad. but they were awesome. I did them w/one chunk of oak at 250 for about 5 hours. Then glazed them w/KC Masterpiece. let em go for abt 20 minutes. Man them were great.

Thanks Smokin and bbqbull,will give it a try for sure!

Seems like a lotta work. Next time just put them in the ST with a little wood and let them go until they're done.

Just my .02

Gotta admit, I was cringing before I got through the first post!

The flavor of meat is in the blood, fat & bone. Boiling just steals all the good stuff. Leave the boiling to Ron Popeil, Chili's, Outback, etc.

My new kid on my shift at the firehouse taught me to never boil pork chops, ribs ect. He taught me that it will boil all the good chit outta the meat. He would throw it on da grill and pray for no fire/ems runs before the meat was done. We had a big pan and tongs, and a clear shelf in the fridge if we did have to leave station. It did happen, we slammed meat into pan, into fridge and on to the emergency call. Then I got into bbq hard and learned he was way correct. Sure miss working w/that fellow. He could definately work at any restraunt and do one heck of a job.
Mike

bull,
saw where you got called out. this might add some flavor next. if you are smoking down at the fire house mix some of your fav bbq sauce with apple juice to thin it and keep handy. if you get called slap the meat into a pan like you did and hit it with the thinned out stuff. worst that can happen is when you refire up there might be a little more flavor. learned this when i ran out of generator gas and the rig shut down and had to drive 15 miles for gas one way
by the way those country ribs here sell way better than spares or babybacks and for my money taste way better too!!!