SAMS has CSR's in the meat case and I'm getting a pack or 2 for the weekend!
Thanks for the inspiration Bear!!!
Here are some porkchops I did with that method. They were stellar!
That is going in my "ways to do this" file---for sure!
Very pretty ribs you got there, Bear! I love CSR's - I've done bunches of them. Lotta meat for not a lotta money - they go on sale all the time around here. Johnny's technique sounds perfect to me. I haven't done a buttermilk soak with pork, but I usually do brine mine; then rinse, rub and you're ready to go. And those roasted potatoes - we never get tired of them! Cheers!
Boy, not many deals around here as late. A while back you would find 7 to 8 inch CSR's and lately we are seeing 5 inch ones. Might as well buy a pork butt instead.
Some place cut them from the pork butt and some places cut them from the loin end, either with or without bone. I like both cuts but they both taste and cook differently
That's why people can get confused about CSRs. Not a rib at all but a cut from the butt or loin. I usually get mine from COSTCO and they are wonderful slices of goodness. As was mentioned earlier ours tend to run much bigger, thickness pushing 2 inches, width about 1 1/2 to 2 inches and average at least 8 inches long. We like to invoke the KISS principle with these and just apply CBP and sea salt over a EVOO or mustard coating (if we feel adventurous we'll go with Jeff's rub over mustard) (we like to keep the noise level down hereabouts) for a overnight stay in the fridge, then it's into the smoker (I shoot for 225-230), being kissed with sweet traces of apple mixed with cherry TBS. Oh, BTW, UNFOILED, a drip pan below. Spritzed with apple juice. When the internals hit about 155, it's off to the broiler to crisp up the exposed fat. The only time I'll foil is if I have to hold the meat for later (the towel/cooler trick). At the dinner table, SWMBO likes to dip the meat into my version of a Carolina Mustard Sauce and I like to dip into a little Worcestershire sauce (the thin variety).
Up next is CSRs on my Weber OTG, seared and then indirect (or is it indirect then seared) over lump with apple/cherry mixed. I'm not saying my way is the right way, just the way we do it around our household. For those that need to know how much time, I usually allow 2-3 hours which seems to be a fair guesstimate or more accurately, a SWAG.
The guy who invented the cut took them from the rib end of the loin roast. A clever way to market the "less desirable" portion of the cut. They became so popular that there weren't enough to meet demand. They then started cutting them from the butt. Personally, I prefer them from the loin end when I can get them. Either way, they are usually a good value for the money.
Good luck and good smoking!
Let us know how that works, because that is my plan for my next CSRs.