Good to know those other fruits work as well. Thank you!

I don’t own one, but I’m sure you can. Hope you try it let me know.

You can butterfly a pork shoulder to maximize surface area. One benefit of how fatty it is is it’s pretty forgiving. I cook pork shoulders on my grill to get the bark, then cook them overnight in the oven at 200F. Internal temp needs to be nearly 200F to break down all the fat and connective tissue.

Prior to seeing this recipe I grilled a rack of ribs this past week at 235-250 for two hours…then did the Texas Crutch for three hours… then brought them in and cooled them, then into the fridge…next day cooked them in the oven for two more hours at 250…they were FOTB…

Next time, I will use this recipe…

Using a whole shoulder, the marinade flavor wouldn’t penetrate very far. You could buy boneless shoulder chops, or roughly cube the shoulder and marinate it, maybe loosely skewer it when cooking, either in the oven or in/on a grill outdoors. Technically the oven method using some liquid is a braise. BBQ method is using hot air only.

Nice recipe!
I buy my ribs at Trader Joe’s as they are raised “crate* free”–the animals are allowed to move around and forage.
I use a covered kettle BBQ, cooking indirectly (the meat is on the opposite side of the kettle from the coals) with hardwood charcoal (no coal products). By closing down the vents to 25-30% open, you create a slow convection action. I add a few more chunks of charcoal during the 2 hr process, and fan the coals if they cool down too much. (I originally start them in a chimney). I remove the ribs when they get ‘loose feeling’ and let them rest 20 minutes wrapped loosely in foil. All the connective tissue is soft and velvety and the fat has melted of into a dripping catch-pan below. YUMMy cartilage is so good for you.

* tiny enclosures so they basically can’t move

Boil the left over marinade before using it to baste or dip.