The butt is the upper part and the picnic is the lower part. They are both shoulder though.
Pulled Pork
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grumpyoldman
Senior Cook
hey i'm an old man, sometimes i even get my left and right mixed up now a days
OP
OP
Andy M.
Certified Pretend Chef
I always use the Boston Butt, which is the upper portion of the front shoulder. The shoulder is the lower part.
I cooked the butt to an internal temperature that makes it shreddable-around 205ºF. If you take it out at 190ºF-195ºF, at that temperature it is sliceable but not shreddable. I cook mine at a 250ºF oven temp. If you use higher oven temperature it will certainly cook faster.
I cooked the butt to an internal temperature that makes it shreddable-around 205ºF. If you take it out at 190ºF-195ºF, at that temperature it is sliceable but not shreddable. I cook mine at a 250ºF oven temp. If you use higher oven temperature it will certainly cook faster.
OP
OP
Andy M.
Certified Pretend Chef
I thought I saw that you are 68 YO. That's not old.
Kathleen
Cupcake
Sad this doesn't break it down like g-ma did.
caseydog
Master Chef
I buy ribs with my eyes. Sometimes it is spares, other times BBs, and this time I saw this absolutely prefect, meaty rack of St. Louis cut spare ribs, and for a reasonable price, and had to buy them.
Every rib on this rack had a good amount of meat. I hate when one end of a rib rack is meaty and the other is tiny. This rack should cook very evenly.
You seem to have a lot of "rules" about foods and cooking.
CD
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caseydog
Master Chef
I believe you got that backwards. The "butt" is the upper part, and the "Picnic" is the lower part.
CD
I buy St. Louis cut most of the time because I like spares, I like the cut to remove the excess portions and I can afford to have someone do that portion. I can focus on other things.
caseydog
Master Chef
Oooops, I didn't mean to "pile on." I replied before reading to the next page of the thread.
CD
caseydog
Master Chef
If I see a nice rack of spares, I'll buy them, square them up, and smoke the rib tips separately for snacks. They are also good smoked, then diced up into some beans.
CD
I mean, I'd use the same smoker to do both.
I don't usually want to deal with the tips either prepping or having them as a snack. It is nice to have a choice in what we buy and cook.
grumpyoldman
Senior Cook
CD: i don't have anything against St. Louis cut spare ribs
except the cost , like i 1st said its really none of my business but if i wanted the St. Louis cut i would have just bought a whole slab that i liked , made 3 cuts and i would have it plus the rest of the slab to boot
but then again i never fire up my smoker to do less than 4 slabs
except the cost , like i 1st said its really none of my business but if i wanted the St. Louis cut i would have just bought a whole slab that i liked , made 3 cuts and i would have it plus the rest of the slab to boot
but then again i never fire up my smoker to do less than 4 slabs
caseydog
Master Chef
I mean, I'd use the same smoker to do both.
Ummm, I do smoke them at the same time just in separate pieces. The rib tips are generally done a lot faster, which is what makes them good snacks.
CD
grumpyoldman
Senior Cook
CD: you said that i seem to have a lot of rules for cooking and eating ,
i suppose that's true i do ,
but then i suppose we all do , and i suppose i am Stricker than most about mine , but that's what works for me ,.
i know of a few folks that are far far picker than i ever thought about being for example : i remember one fella that used to work for me that would not eat anything unless his wife cooked it with her own hand , another i remember was so limited as to what he would eat i could count the different thing that he would eat on just my 10 fingers and nothing else . we are all different with different tastes and rules ,
my wife has a much much wider range of things that she like's sometimes we will both be sitting at the same table and be eating two completely different meals and we still get along just fine ...funny how that can work huh ?
i suppose that's true i do ,
but then i suppose we all do , and i suppose i am Stricker than most about mine , but that's what works for me ,.
i know of a few folks that are far far picker than i ever thought about being for example : i remember one fella that used to work for me that would not eat anything unless his wife cooked it with her own hand , another i remember was so limited as to what he would eat i could count the different thing that he would eat on just my 10 fingers and nothing else . we are all different with different tastes and rules ,
my wife has a much much wider range of things that she like's sometimes we will both be sitting at the same table and be eating two completely different meals and we still get along just fine ...funny how that can work huh ?
jennyema
Chef Extraordinaire
A Boston Butt is a pork shoulder
Ribs I grew up on had little meat. I was told that was why they were called "spare ribs"
I got a rack about a year ago thinking WOW, nice and meaty. The taste was there but I just did NOT enjoy it. There was just too much meat. It was still tender but just not the same.
I also do them dry... no sauce (shudder) for me.
I got a rack about a year ago thinking WOW, nice and meaty. The taste was there but I just did NOT enjoy it. There was just too much meat. It was still tender but just not the same.
I also do them dry... no sauce (shudder) for me.
grumpyoldman
Senior Cook
1st off , there is no such thing as "to much meat "haha
people fall into 6 groups when it come to ribs
(1) sauce or
(2) no sauce
(3) spare ribs or
(4) baby backs
(5) fall off the bone tender
(6) a little tug when you bite it
i split the difference on the sauce , i smoke them with no sauce and put the sauce on the table if you want it
i like spare ribs, the wife like baby backs
we both like a little tug when we bite the rib
folks with no teeth will like them fall off the bone tender
i like Memphis sauce ,wife likes Carolina sauce
people fall into 6 groups when it come to ribs
(1) sauce or
(2) no sauce
(3) spare ribs or
(4) baby backs
(5) fall off the bone tender
(6) a little tug when you bite it
i split the difference on the sauce , i smoke them with no sauce and put the sauce on the table if you want it
i like spare ribs, the wife like baby backs
we both like a little tug when we bite the rib
folks with no teeth will like them fall off the bone tender
i like Memphis sauce ,wife likes Carolina sauce
jennyema
Chef Extraordinaire
Grumpy, are you only 68? That’s not an old man at all!
I’ll be 67 in 3 weeks…. How did that happen?
Keep asking questions here and we’ll keep answering “fish sauce” <- just a joke
I’ll be 67 in 3 weeks…. How did that happen?
Keep asking questions here and we’ll keep answering “fish sauce” <- just a joke
You forgot the group that doesn't like ribs. I cannot be friends with such people but I hear tale they exist.
