jestridge
somebody shut me the fark up.
I have never tried csr on the smoker . I need some ideals and pron. Like they say a pic is worth a thousand words.
Country Style Ribs
- Thread starter jestridge
- Start date
thunter
is Blowin Smoke!
In the pic below, the CSR's are on the right. I cook them 3-2-1 just like spares - you would not believe how tender and tasty they are! I have family members who want me to cook them over BB's or Spares!
bbqbull
Watching over us.
The ones I get at Sams Club have bones in them.
I live by the theory....closer to the bone, the sweeter the meat.
Doesnt matter, I love them things, and have cooked a chitload of them.
Wifeys favorite eats of Q.
eagle697
is one Smokin' Farker
you guys have made me want to try these again. The 3-2-1 method sounds promising. I haven't ever really considered them when cooking q. before, could be because as a kid when my mom cooked "ribs" she boiled these, then sauced them and finished on the grill.
Maybe they are worth considering.
Maybe they are worth considering.
OSD
is Blowin Smoke!
They are great eating.:-D Here's some we did a while back.:-D
jestridge
somebody shut me the fark up.
How would they be if one just apply a light sauce on them the last 30 min like we do spares
Westexbbq
Quintessential Chatty Farker
Most likely pretty darn tasty too.
Kidcurry73
Knows what a fatty is.
This is the first style of rib I ever cooked on a smoker! Turns out great and is very forgiving of temp fluctuation.:eusa_clap
Norcoredneck
somebody shut me the fark up.
What temp do you pull them off?
Kidcurry73
Knows what a fatty is.
I do them just like ribs...3-2-1 at 250 or so, i don't remember what the internal temp was. 180-190??
This would be the way I do it. 3-2-1 with "glaze" in last 30 minutes. Family likes a raspberry chipotle sauce.
cardiac_cadet002
is one Smokin' Farker
got any recipes you care to share for that sauce? sounds scrum-dilly-umptios! (Flanders mod:razz
Dr. Trout Bum
is one Smokin' Farker
Looks tasty.
Smokey D
Knows what a fatty is.
I do country ribs on the kettle indirect with smoke. I rub them down with rib rub overnight. Get the coals on both sides of the kettle and get the temps around 350* Check internal temps at an hour fifteen. Sauce up at the last ten minutes and pull at 165*. No need to use smoker if you do low and slow on a kettle with smoke (maple)
Bigdog
somebody shut me the fark up.
I've found that just about any way you cook these things they come out great. I like them for testing out new rubs by putting a different rub on each one.
wlh3
is Blowin Smoke!
Thats a great idea for testing rubs. I'll put that in my tool box for Queing.
Thanks:icon_bigsmil
jestridge
somebody shut me the fark up.
A very brilliant ideal if it a lousy rub have very little to lose. Thanks
71-South
is Blowin Smoke!
Dumb question, perhaps.
3-2-1: 3 hrs on the smoker at 250°, 2 hrs foiled on the smoker at 250°, then what?
Is the one hour coolered? If so, when do I put them back on to glaze in the sauce?
3-2-1: 3 hrs on the smoker at 250°, 2 hrs foiled on the smoker at 250°, then what?
Is the one hour coolered? If so, when do I put them back on to glaze in the sauce?
Norcoredneck
somebody shut me the fark up.
1 hour back on smoker to firm up. Sauce at last part.
