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jpw23
10-12-2008, 09:28 PM
fixed a bunch of these today!!!!!

before cooker and all rubbed down with my special rub!!!
http://i170.photobucket.com/albums/u257/jpw23/100_2185.jpg

On the smoker
http://i170.photobucket.com/albums/u257/jpw23/100_2186.jpg

Some pig candy made into a lattice work piece
http://i170.photobucket.com/albums/u257/jpw23/100_2191.jpg


All the ribs done to perfection
http://i170.photobucket.com/albums/u257/jpw23/100_2192.jpg
big brother smoke
10-12-2008, 09:30 PM
Nice groceries!
Rookie'48
10-12-2008, 09:59 PM
What BBS ^^^^^ said!
Trucky1008
10-12-2008, 10:13 PM
Good lookin grub!
Cliff H.
10-12-2008, 10:42 PM
How long do they take to smoke in general and at what temp ?

It all looks good.
smokinvic
10-13-2008, 09:29 AM
Did you use the 3-2-1 method? I have used that method with Country style. worked out okay.
jpw23
10-13-2008, 09:32 AM
Did you use the 3-2-1 method? I have used that method with Country style. worked out okay.No......just throw em on the cooker and use the temp probe to check how done they are. I did have to foil them and put them in the cooler for a while cause they came off a little quicker than I had planned.
Todd Ras
10-13-2008, 10:51 AM
I like country style ribs because they are great for testing new rubs and sauces on. Plus, they don't take as long to cook so if you don't have the time it's still great grub.

My dad cooked these almost every weekend growing up in the summer (until I bought him a smoker last year and changed that). These can dry out pretty quick if you don't watch the temp (or like my dad and have a few too many beers).
jeffjenkins1
10-13-2008, 11:02 AM
Nice job Jay!

Jeff
Midnight Smoke
10-13-2008, 11:46 AM
No......just throw em on the cooker and use the temp probe to check how done they are. I did have to foil them and put them in the cooler for a while cause they came off a little quicker than I had planned.

Looks really good, bout how long though?
Phesant
10-13-2008, 12:55 PM
Nice looking
bbqbull
10-13-2008, 04:25 PM
When I do CS ribs I figure almost 5 hours at 250 degrees.
About 30 minutes before there done I hit them w/a thinned favorite bbq sauce, let that glaze set, then repeat.
Its our favorite meat done that way.

Yours look great to me Jay!
jestridge
10-13-2008, 05:34 PM
I can smell them from here looks great
Brian in So Cal
10-13-2008, 07:26 PM
Making me hungry!!
Monty
10-13-2008, 09:37 PM
im hungry! man that looks good.
Mad Max
10-13-2008, 10:49 PM
Looks mighty good, did you sauce them?
garyk1398
10-14-2008, 05:06 AM
How was the pig candy and how did you get them to stay in one piece?