Country stile pork ribs

Discussion in 'Pork' started by smoken yankee, Jul 27, 2009.

  1. I need to know how to smoke them and all you pro's out there should know the right way to do them[​IMG] this will be my first time doing them, so come on and let me do them so I don't screw them up, I know I have to put a rub on them and I have to smoke them low/slow, but don't know how long, do I use the 3-2-1 method or the 2-2-1? Safeway up here was having a sale on them and I picked up two packs of 10 for $7, that's all that were left when I got there Sat.
  2. rivet

    rivet Master of the Pit OTBS Member

    First off you will do fine, sounds like you already know how, but here is my 2 cents-

    No, you don't have to rub them first. I've made them nekkid a lot and just BBQ sauce em at the end.

    Last time I made them I rubbed them and did the 3-2-1- method (basically give or take) and sauced them too. I didn't like the clash of rub and sauce, either one alone would have been fine for me but the family loved them.

    If you smoke CSR at no hotter than 250 - 275, you really don't even have to foil them. Remember they are cut from the shoulder which is a fatty, forgiving piece of pork. Just cook them gently past 190 and they will be tender as can be. Ive only foiled them once and that was the last time I made them a couple weeks ago.

    Good luck!
  3. danbury

    danbury Smoking Fanatic

    Pretty much what Rivet said. As for as a rub... sometimes I do, sometimes I don't and sometimes I just put salt, pepper and a very thin coating of brown sugar on them.
    If you sauce them... wait until the very last half hour or so before you sauce them and make sure they are not wrapped in foil at that point.
    You can spritz them with apple juice before and after the foiling if you do foil, just try not to open the pit but once an hour to spritz and get out.

    You'll do just fine... be patient and get an early enough start in case you run into plateaus. CSRs will keep just fine if need to heat them up later and you won't know the difference.
  4. bigsteve

    bigsteve Master of the Pit

    Most of the time, they are marbled with fat, and I have made those without foiling. But once in awhile, the wife brings some home that are kind of small and lean. Those I have not been able to get right without foiling.

    These days, I just foil 'em all.

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