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Buttermilk brined Country Style Spare Ribs.... don't get no better than this!

post #1 of 6
Thread Starter 

Since I was firing up the WSM to smoke a brisket for a dinner party tonight I decided to smoke some CSR's to be used later in the week for dinners.

 

The brine is super simple: buttermilk, and Tony Chacharo's Creole seasoning. Just add Tony C's to taste.

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CSR's into the bath for an overnight soak.

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Next day around 8:00 AM tossed them onto the top rack.... brisket is on the bottom rack all foiled up, so the drippings aren't  a problem. Getting hit with with some mesquite smoke.

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More to follow..... popcorn.gif

post #2 of 6

popcorn.gif

post #3 of 6

Oh Boy !!!

 

110.gif Move over Al !

 

 

Buttermilk!?!?

Don't let Scott see that !   biggrin.gif

 

 

Bear

post #4 of 6

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post #5 of 6
Thread Starter 

.... and here they are.... 3 hrs. at 220° with some mesquite smoke.... mmmm, mmmm, good! Just got done vacuum packing them (minus a sample piece biggrin.gif). They will be used later in the week for dinners.

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post #6 of 6

Man them look tasty.. Nice job icon14.gif

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