I'm using a WSM and have the shoulder on the lower level and boneless "ribs"
(in reality cut up shoulder from Costco) on the upper level. I'm assuming
that the "ribs" will cook sooner than the shoulder, given their relative
thinness. I am plan to pull all the pork, so would I aim for the same temp
in the "ribs" as in the shoulder?

-JasonW

Jason your aiming more for tenderness than temp in the ribs. If a
toothpick (or temp probe) slides though the meat betwen the bones
with ease the ribs are probably cooked. They get tender at the ends
before the middle. This will be around 185f or higher in my
experience. Yes the ribs will be ready first.
HTH,
Konrad
http://www.teddybearbbq.com

"JasonW" > wrote in message news:<Z8AQb.114773$nt4.455092@attbi_s51>...
> I'm using a WSM and have the shoulder on the lower level and boneless "ribs"
> (in reality cut up shoulder from Costco) on the upper level. I'm assuming
> that the "ribs" will cook sooner than the shoulder, given their relative
> thinness. I am plan to pull all the pork, so would I aim for the same temp
> in the "ribs" as in the shoulder?
>
> -JasonW