bbq: I have a fairly large pork shoulder and want to see if I can make it taste like bbq ribs. Any one ever done this before? Thanks!|||It can be done, but you could do other barbequey things with it whole that would be better. Here is how you could mimic ribs (you know, with no bone of course!): Fat side up with the fat flab part that goes down the sides aiming at you and away from you (that will usually be with the narrow part - if the roast is a rectangle the wide would bealong the sides) Got that?! LOL It will be obvious! OK know with a chef's knife you are going to cut steaks starting at the right of the roast and ending on the left. Cut 1.5 - 2 inch slabs (measure it out and see what makes sense - thicker is better) Then with those steaks you will them cut them in the same proportions. so you will probably have 3 pieces from each steak. Do not trim the fat unless it is like an inch thick and even then just zip off a bit. You will want it. So with these "ribs" - salt, pepper and garlic them and then get out a big tupperware, toss in the sauce and whatever you use for your ribs (or skip this if you are a dry rubber - then dry rub them instead). You will cook these longer and at a lower heat. to give the fat and connective tissue a chance to break down and become fall apart soft. At the end you can dial up the fire and char them off if they look a little dull.|||I just did one like that... I seasoned the roast well with salt, pepper and garlic powder, drizzled some olive oil over it and roasted it in the oven @350 for about 45 minutes, took it out and added wedges of a large onion and a cup of orange juice and some grated lemon zest, returned to the oven to finish, about another 45 mins. When done, I sliced it and served with the orange/onion sauce over it...or you could serve BBQ sauce. Delish! |||You can rub it with a dry rub (chili powder - several kinds, if you have them; paprika - smoky too, if you have it; garlic powder, cumin, Kosher salt, pepper, a little oregano); and slow roast it (covered with foil) at about 250-300 for 4-7 hours (depending how big it is). If you want to baste with BBQ sauce the last 1/2 hour or so, that's up to you. You should be able to shred it then; mix with BBQ sauce, and serve as pulled pork sandwiches. |||You could try slicing it into a long strip, then pounding it with a meat tenderizer to desired thickness. It would then kinda look like a rack of ribs (minus the bones). Then just bbq it up with sauce like you would regular ribs.|||http://www.bbqrecipesecrets.com/pork.htm鈥?/a> http://www.bigoven.com/152406-Bbq-Pork-S鈥?/a> http://allrecipes.com/Recipes/BBQ--Grill鈥?/a>