These “ribs” are really cut from a pork shoulder roast (a.k.a. Boston butt). There’s a lot of meat on them along with enough fat to keep them tender when you cook them low and slow. I like to cut them into 2-3 inch chunks and serve them as appetizers.
Trim the ribs to size and remove any excess fat or gristle. Coat generously with rub, working it into all sides of the meat.
Set your grill up for an indirect cook that will burn for at least 5 hours at 250°F. Use a drip pan under the ribs to catch the fat. I added some hickory for smoke.
Once the grill is up to temperature, put the ribs on the grill and close the lid. Give the ribs a flip after they have been on the grill for 1 hour. At 2 hours, give the ribs a flip again and start checking internal temperature. Continue cooking until they reach 160°F internal (about 2-3 hours, depending on thickness). Now it’s time to sauce.
Flip the ribs and baste them with barbecue sauce. Cook for 20 minutes, flip and baste. Cook for another 20 minutes, flip and baste a final time. Check the internal temperature – it should be right around 180°F. If not, flip them again and cook until they reach 180°F.
Serve the ribs as finger food with a couple of dipping sauces.