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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-21-2018, 07:47 PM   #1
darita
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Default First CSRs...My New Fav...

Well, I finally got around to smoking some country style Ribs on the MAK. I had no idea how good they were or I'd have tried them sooner! I cooked them pretty much like ribs, only at the end, I probed for tenderness.
They eat like little rib steaks...so meaty, fatty and moist. To me, they are like a cross between pork ribs and a chuck roast. I really do think I like these better than ribs. Thanks so much to you guys who went before me and showed me how to. Please take a look...
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Old 10-21-2018, 08:04 PM   #2
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One of my favorites too. No idea why i don't cook them more often. Nice bark!

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Old 10-21-2018, 08:12 PM   #3
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What makes them CSR? Salt and Pepper only? Or is it a cut specific designation?
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Old 10-21-2018, 08:24 PM   #4
darita
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Quote:
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What makes them CSR? Salt and Pepper only? Or is it a cut specific designation?
Sid, Country Style Ribs. Rubbed just like I do ribs, pretty much.
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Old 10-21-2018, 08:33 PM   #5
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Looking mighty fine.
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Old 10-21-2018, 08:50 PM   #6
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Quote:
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What makes them CSR? Salt and Pepper only? Or is it a cut specific designation?

Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
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Old 10-21-2018, 09:24 PM   #7
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Quote:
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Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
Thanks! That explains the pictures very well. Ribs with no ribs ...
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Old 10-21-2018, 09:37 PM   #8
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One of my favorite cuts. Looks like you did them right.
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Old 10-21-2018, 09:58 PM   #9
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Great color
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Old 10-21-2018, 10:31 PM   #10
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I thought I smelled those cooking across town from me.
I haven't done those in a long time, you got me thinking.
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Old 10-21-2018, 11:12 PM   #11
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Yep, ya done really really well there!
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Old 10-22-2018, 10:19 AM   #12
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Thanks all. It's great to have the feedback, as the wife isn't into it. It was fun to try something new. I was a little unclear about how to cook these, because on ribs, I go by pullback to tell me when to foil and when their done. I had to go with probing on these. Got some great advice here though, so I figured I'd go for it. Thanks all.
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Old 10-22-2018, 10:23 AM   #13
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Very nice They look really good to me
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Old 10-22-2018, 10:45 AM   #14
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I love me some CSR. Always worth it to take a look first, as (at least at my local supermarket) you can get a wide variety of fatty/lean cuts. Personally, I love mine with a nice vein of fat running through.
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Old 10-22-2018, 10:51 AM   #15
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Are they labeled as "country style ribs" at the butcher? I don't think I've seen them where I shop.
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