My Smoked Bolonga

[MacFromOK]

Country style ribs usually ARE pork butt. Sometimes shoulder. They ain't ribs at all.

All I've ever had were shoulder cuts. The shoulder bones are what makes 'em somewhat resemble ribs.

Smoked bologna sounds really good. Closest thing I've ever had is skillet-fried sliced bologna.

 

[Gunbuffer]

Does it have a first name

 

[p238shooter]

Looks great, I seem to like a little more smoke all over than most pseople. I slice my chub in about 3/8 inch slices then lightly spread my fav BBQ sauce, then put on the smoker until it looks done. Usually 20-30 min turning once. It can be done on a low heat grill that way also with just adding your favorite wood chips smoldering collecting smoke under the lid also. Might have to dig out a slice for lunch. Ha Ha