THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

c farmer

Babbling Farker
Joined
Jun 13, 2013
Location
pa
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.
 
nice cook. I almost never see bone in country style unless I order them from butcher that way...I forgot how good the are!
 
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.

I just look for the odd shape bone in them.
 
I just look for the odd shape bone in them.
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.
 
Back
Top