Country Style Ribs (Cured & Smoked) Lots of Qview!

Discussion in 'Pork' started by bearcarver, Sep 28, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member


    All rubbed & ready for fridge:


    Small slices for salt-fry test:


    Fry Test:


    Salt-Fry test taste pieces----Perfect!


    Ready for over night pellicle forming in fridge:


    Fresh out of smoker (163˚ to 169˚ internal temp):


    Bear's Plate MMMMmmmmm...............


    A Little Extra BearView:



    I had a bunch of leftovers, and I noticed the smaller pieces had the same consistency as my Dried Beef, but the great Bacon flavor, so I got the old slicer out.

    I trimmed off all of the excess fat, cut out all of the bones, and sliced the left over meat very thin, like I do Dried Beef & Dried Venison. This stuff came out awesome, and my Son went nuts over it too!!!!

    Check out the pics below.



    Three things I got out of the leftovers:

    Left----------Real tasty outside pieces that are great cold, and even better warmed up.

    Top----------Bones with some meat I left on them---Great to warm up & chew on,

    or add to beans & such for the great Bacon flavor.

    Bottom------Thin sliced Dried Pork Chips----AWESOME!!!!

    Close-up of Dried Pork Chips (very thin):

    Meat left on bones----Just like "Bacon-On-A-Stick".

    Chew off of bones or add to Beans & such.

    Last edited: Mar 27, 2014
    gary s likes this.
  2. jc1947

    jc1947 Smoking Fanatic


    Those make my stomach rumble. Excellent Q & Bear View.

    Thanks for the excellent step by step.

  3. Bearcarver, this looks delicious. Thank you for the easy to follow instructions. I will see if I can adapt the method for my offset smoker.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Bear!

    Do they taste like BBB?

    They sure look good!
  5. teeznuts

    teeznuts Master of the Pit

    Love the color! Are they similar in tatste to BBB? Ham?
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member


    "Weigh each group, and calculate how much TQ is needed per group (One half ounce of TQ per pound).

    Doing one group at a time, rub the proper measured amount of TQ on the pieces of that group (along with about 2 tsp of Brown Sugar per pound), line the pieces up in one layer in the Zip-lock bag, throw any TQ that fell off, into the bag with the group of pieces it fell off of, to keep the proper amount of cure in each bag."

    Bear, Thanks for posting with such great DETAIL...Especially the above underlined CRITICAL information!  Having been a ServSafe Instructor for many years, I had to teach all aspects of Food Safety...BUT...of all the Foodborne Pathogens out there, CLOSTRIDIUM BOTULINUM, the critter that causes Botulism, has to be taken Extremely Seriously! The majority of pathogenic bacteria creates the greatest amount of havoc in the Gastrointestinal Tract, with varying degrees vomiting and/or diarrhea...BUT...Botulinum Toxin can cause Paralysis and Death. Although Botulism is rare, it is of such great concern that ALL PRECAUTIONS must be taken to avoid it!

    The importance of PROPER use of CURE to inhibit grown of CB cannot be overstated. Recipes for Curing Meat and Sausage have been designed to use a specific amount of Cure for a given Weight of meat. If that amount of cure is not maintained in contact the meat, Bacterial growth can occur...PERIOD!  If it was not Critical recipes would simply state, "apply cure to taste".

    Add ALL the Cure to the bag and stay SAFE...Remember, just because Botulinum Poisoning is rare don't mean it won't happen to you!

    Keep up the good work, Bearcarver!...JJ
  7. sunman76

    sunman76 Master of the Pit

    wow whats it taste like?
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You very much, JC!!!


    Great !

    Like I said though, try to get larger pieces of CSRs. 

    These were great tasting, but bigger pieces would have been better.


    Thanks Al !!!

    Actually they taste just like "Bacon-On-A-Stick", without as many sticks (rib bones).

    If I had to pick what they taste most like, other than Bacon-On-A-Stick, I would have to say that your guess is correct-----BBB.

  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those look awesome!! Great step by step as always Bear!!
  10. solaryellow

    solaryellow Limited Mod Group Lead

    That sounds and looks good Bear! I am gonna have to give these a try.
  11. scooper

    scooper Smoking Fanatic

    Bear, those look incredible!  Thank you for the detailed steps.  Especially about the TQ. 

    The Bear Plate and Extra Bear Shot are money!

    I am dying to make something "hammy".  I think it's time to buy some TQ and git 'er done.
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those look awesome Bear. Great tutorial as usual
  13. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    looks like a standing ovation from the crew here!

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Teez !!!

    See the answer I gave Al.


    Thank You very much Jimmy!!!

    That cure thing is a lot more important if you're gonna cold or warm smoke, but if we weigh it exactly for the meat, we shouldn't leave it lay on the counter.

    I think it's just a great habit to get into.

    Thanks again,


    Thank You!

    See the answer I gave Al.

  15. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That looks pretty tasty. Great job.
  16. tailgate72

    tailgate72 Smoke Blower

    That does look great, thanks bear. Something new to try. Great step by step.
  17. That looks great Bear.

    Tnx for the great picts.

    I will have to watch the meat sales to get some to try.[​IMG]

  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Buddy!!!


    Thanks Solar--You'll love 'em!!

    Just be careful, they can dry out easily, especially if they're small ones.


    Thanks Scooper!!

    I'm a sucker for Hammy tasting meats!

  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow my friend you pulled a great one it looks amazing .  [​IMG] if no TQ what can you put? ill have to import some from the USA.
  20. cfarley

    cfarley Fire Starter

    Very informative! Thanks and great job

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