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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 12-08-2018, 10:30 AM   #1
is one Smokin' Farker

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Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleeb
Default Country style ribs with some brethren love

I had a nice pack of CSRs and new rubs and sauces to try out (courtesy of Stingerhook) and an empty belly, so let's get to it!

I picked the 4 Rivers Smokehouse all-purpose rub for the rub. Stuck it down with some Worcestershire as I always do. Rub tastes primarily of salt, sugar, black pepper and a solid whack of cumin. Popped them on the PG1000 at 275°, which gives me a zone 4 cook temp of 250°. I basted with the mop 2 times, once mid cook and once about 15 mins before the end. Cook time was right at 2 hours. I boosted the temp to 300° at the end to set the glaze.

I don't use mopping sauces, but figured I'd give it a go with these for something different.

The mop was Everglade's gourmet moppin' sauce with sweet Florida onions. Holy cow was this stuff good! The 4 Rivers rub was great with a delicious peppery finish. I don't use mops, but I think I'm going to have to change my technique. I liked this one because it wasn't too sweet, and even though I had the cooker cruising at 300°+ at the end, it didn't burn, although it's the PG1000's indirect side that helps here -- it's almost like cheating! Kept everything nice and moist. I pulled the CSRs when they hit ~255°-260° IT. Even though they are pork shoulder, we're not going for pulled pork. Seriously some of the best CSRs I've pulled off the cooker.

-=<Cookshack PG1000 | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | Cindy, the cinderblock reverse flow pit | Fireboard>=-
The weather in Sleeb's backyard
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Old 12-08-2018, 10:33 AM   #2
Babbling Farker

Join Date: 09-25-17
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CSR's are one of my favorite things to cook.
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Old 12-08-2018, 10:41 AM   #3
is One Chatty Farker

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Join Date: 10-09-11
Location: Pelahatchie MS

Nice work...
I LUV to smoke 'em...

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Old 12-08-2018, 10:51 AM   #4
Big George's BBQ
somebody shut me the fark up.

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Location: Phoenixville, PA

Those look excellent
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Old 12-08-2018, 11:07 AM   #5
somebody shut me the fark up.

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Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty

One beautiful cook sir, glad you are enjoying the trade.

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
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Old 12-08-2018, 01:13 PM   #6
somebody shut me the fark up.

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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill

Oh yeah those CSR's look delicious.
Bill, from Cochise County Arizona
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Old 12-08-2018, 02:12 PM   #7
On the road to being a farker

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Join Date: 11-12-14
Location: Providence Forge, VA

Great looking cook! I have always liked CSR's, I don't know why I don't cook them more often. I will have to pick some up for next time.
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Old 12-08-2018, 02:15 PM   #8
Smoking Piney
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They look outrageously good!

Well done, Sleebus!

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Old 12-08-2018, 03:14 PM   #9
Knows what a fatty is.

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Join Date: 10-30-18
Location: Newburyport MA
Name/Nickname : Eric

Looks great!
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Old 12-08-2018, 04:00 PM   #10
is one Smokin' Farker

Join Date: 01-07-14
Location: Cavalier, ND

Those will work just fine for me.
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Old 12-08-2018, 07:32 PM   #11
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I say as well those look so tasty!
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Old 12-08-2018, 08:04 PM   #12
Blythewood BBQ'er
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Location: Blythewood, SC
Name/Nickname : Dennis

Nice sleebus!
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