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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 08:33 PM   #1
Big slick
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Default What my stores call "country style ribs" plus Pron

I figured this was a great way to help share information with the Brethren about a product that may also be in their stores. Plus it will be a great way for me to remember how to cook these next time. Mind you this is a cook in progress so bear with me.

Well my Super Bowl menu consists of 20lbs of country style ribs. I decided to prep them all today so that they could sit and marinate before tomorrow's cook. Here's all the packs prior to trimming.



I bought a variety of "country style ribs" (CSR) to show you guys and get some opinions on what these items actually are. I call them fake "CSR" because they look more like a pork steak than anything else. Anyways here are the different types I bought and how they look out of the package. All in all I was happy with the products.



















Now the pics make the meat look bad, but its a camera phone... Come on...

So I trimmed all 20lbs up and laid them out in three full pans prior to seasoning



Big shout out to Simply Marvelous. I used 3 different ribs of theirs for this cook. I start with a light coating of SM season all. Next I do a liberal dusting of SM Pecan followed by another dusting of SM Sweet seduction. I then hit the CSR with some turbinado sugar and coarse black pepper. I did this to both sides of the CSR and then covered the trays with foil and into the fridge they went.





I went ahead and constructed my WSM grate modification while the CSR marinate.



I will have to tweak it tomorrow to make sure I get even cooking space, but I'm excited. I plan to smoke these over some apple wood and oak lump. I also have some sirloin tip that I seasoned up with SM peppered cow that I plan to smoke on the mini WSM. Once that's cooked I am going to add bbq sauce and just let it soak till kick off. I'm hoping for a win with this meal.

Thanks for looking. Ill post pics of the progress tomorrow morning.
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Unread 02-02-2013, 08:39 PM   #2
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CSR= sliced butt cut into strips.Gimmick.Good eats when cooked properly.I MUCH prefer them to BB or Spares.
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Unread 02-02-2013, 09:10 PM   #3
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Love country style ribs, and those look great!
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Unread 02-02-2013, 09:15 PM   #4
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Yep, those are them. Looks like a lot of good meat
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Unread 02-02-2013, 09:16 PM   #5
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Off to a good start. I'll check in tomorrow for your progress.
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Unread 02-02-2013, 09:21 PM   #6
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Might be the camera, but that pork is a much deeper red than the pink pork we get around here. Looks like they will cook up great.
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Unread 02-02-2013, 09:24 PM   #7
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Yep. If'n you cut a butt into slices, you get pork steaks. If you slice those steaks into strips you get shoulder cut Country Style Ribs.

They will be good! Just cook them until they are tender, just like a butt or pork steak!
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Duh.
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Unread 02-02-2013, 10:56 PM   #8
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That's what country style ribs mean over here.
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Unread 02-02-2013, 11:03 PM   #9
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Keep the pics coming!! Looks good.
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Unread 02-02-2013, 11:26 PM   #10
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In the first pic (the one with all of the packages laid out), it looks as if the bottom two packages are a different cut, and if so, I assume they are from the loin. If that's true, you will find that those "ribs" are much leaner, and will cook quite differently. Not necessarily bad, but probably not as friendly to low and slow. If the label said "loin", and you have them separated, you may want to cook them differently. Around here, the grocery stores offer both "Country Style" and "Western Style" ribs. I'm not even sure that all of the stores use the same terms, or that I can keep them straight. When my wife is doing the shopping, I just tell her to get the ones that say "shoulder", never the ones that say "loin". Either way, I hope yours are delicious! Keep us posted.
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Unread 02-02-2013, 11:36 PM   #11
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looks good here
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Unread 02-03-2013, 10:04 AM   #12
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Well I started up the WSM and mini WSM at 6:30 this morning. I took out the meat to get it up to temp and hit it with a little more SM Pecan and a little bit of SM Spicy Apple. I also dusted the sirloin tip with some more SM peppered cow and black pepper.





By 7:45 I was at true blue and started to load up my smoker. Thanks to my WSM mod I can now fit 4 grates on my smoker with at least 3" spacing between the grates. This means I can now double my cooking capacity. I see four briskets being cooked at once in my future.



Meat has been cooking since 8 at 270. I'm thinking it will be done some time around 2:00. Ill post more later. I also got some jerky dehydrating now too. It's gonna be a good day for food!
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Unread 02-03-2013, 10:07 AM   #13
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It doesn't matter what they call them, just so long as you know what they are.

Those look lovely, btw.
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Unread 02-03-2013, 10:50 AM   #14
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So at 10:30 the sirloin tip was cooked perfectly. A few pieces were a tad over cooked, but those were devoured quickly to hide the evidence. I sliced up the pieces and put the in a half pan with some bbq sauce and a little SM Pecan. I covered it with foil and tossed them back on the smoker.



The meat was tender and juicy. It had a nice hint of smoke and the peppered cow is just amazing with beef.

I'm hoping in the next 2-3 hours that the CSR will be done or at least close to being done.
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Unread 02-03-2013, 10:51 AM   #15
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Here's the beef all sauced and ready to go back on the smoker.
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