CSR's

c farmer

c farmer

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Got deal on them . 1.99 a lb.:doh:

Kbb and kiawe wood.


Ribs on top, taters on bottom


Flipped


Sauced.


With this.


Probe tender in 3 hours at 275.

Smoke ring.


And my plate full.
 
Umm, I feel silly, but what are CSRs? :redface:

Either way your dinner looked great!
 
Great looking ribs Adam, your whole plate looks delicious!!
 
Ah shoulder csr...been a while for those. Nice cook Adam.
 
nice cook. I almost never see bone in country style unless I order them from butcher that way...I forgot how good the are!
 
darkoozy said:
nice cook. I almost never see bone in country style unless I order them from butcher that way...I forgot how good the are!
Click to expand...

Most of the ones around here are bone in and I am glad.
 
The industry really does need to differentiate between loin and shoulder CSR's....they should have two different names imo because it confuses people when it comes to how to cook them.
 
Fwismoker said:
The industry really does need to differentiate between loin and shoulder CSR's....they should have two different names imo because it confuses people when it comes to how to cook them.
Click to expand...

I just look for the odd shape bone in them.
 
c farmer said:
I just look for the odd shape bone in them.
Click to expand...
I'm really just talking about the nomenclature. Folks hear " ribs" and ask if they should 3-2-1 them....then you have people over cooking loin cut and under cooking shoulder cut, just too confusing for the general public imo.
 
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