or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › need a little help with some pork
New Posts  All Forums:Forum Nav:

need a little help with some pork

post #1 of 13
Thread Starter 

Went to the local meat store. The guy who was there said he had boneless pork ribs. I said what the heck I will give them a try.  So I humored him and bought some of his "pork ribs"  He proceeded to cut rib like sections from what i believe was a long loin.

 

I am not really sure what to do with these sections. Should I just prepare and smoke them 3-21 like a rack? Basically I have 10 or so 1 1/4 inch square by 8" long sections of pork or should I do something different?

 

thanks

 

 

post #2 of 13

Yeah, these are likely Country Style "Ribs" (CSR's) which aren't ribs at all but a cut off of the shoulder.  Sometimes they have a piece of the shoulder blade in them.  They are very easy to smoke and taste great!  A huge family favorite around here!

 

I rub mine with salt, pepper, and brown sugar.  Add a little heat if you prefer.  Smoke at 225* until they hit 165* Internal Temp.  You will smoke these time and again, I promise!

post #3 of 13
Thread Starter 

Cool thanks! That's what I will do then. How long ball park do they usually take to get to 165?

post #4 of 13
Quote:
Originally Posted by tommyp View Post

Cool thanks! That's what I will do then. How long ball park do they usually take to get to 165?



Sorry.  I meant to include that.  Just a habit to cook to I.T. rather than time, so I don't usually mention cook times except when I talk about appetizers or CSR's. icon_redface.gif About 1.5-2 hours.

post #5 of 13

Post some pics.

 

Find a new butcher.  That is if there is such a thing as a butcher any more.

 

I hope your pork worked out.

 

Good luck and good smoking.

post #6 of 13

Don't forget the Q-view!

post #7 of 13
Thread Starter 
Quote:
Originally Posted by adiochiro3 View Post





Sorry.  I meant to include that.  Just a habit to cook to I.T. rather than time, so I don't usually mention cook times except when I talk about appetizers or CSR's. icon_redface.gif About 1.5-2 hours.



Yeah totally, I just want to make sure I don't have anything done hours before my guests get here.  I do need to find a better Meat hawker. This guy is right down the street but totally limited. I always stop in trying to support his local business but he always seems to let me down.

 

 

I will start the smoking in a couple hours and post some pics for sure.

 

 

post #8 of 13
Thread Starter 

so applied rub and tossed them on the smoker. they got to 165 a lot faster than I thought. About an hour 15 or so. I tasted one of the CSR and it was really good. tasted a bit like a pork chop. They weren't really tender and I have a bunch of time until my guests get here so I am going to foil them and take them up to 200 and see if that makes them any more tender.

 

bbq.JPG

 

267683_10150685982870274_642910273_19368400_4039269_n.jpg

 

 

post #9 of 13

I concur, CSR's are great many ways, kinda hard to mess them up. icon14.gif

post #10 of 13

How was the final product?

 

I like the 2-2-done method with CSR's

post #11 of 13
Thread Starter 

They were pretty good. People remarked though that they liked the regular ribs I smoked better. I really liked them especially after foiling to bring temps up a bit.

post #12 of 13
Quote:
Originally Posted by tommyp View Post

They were pretty good. People remarked though that they liked the regular ribs I smoked better. I really liked them especially after foiling to bring temps up a bit.


I like to foil also, It helps tenderize them.

 I love the color of them thumb1.gif

 

post #13 of 13

Yup... CSR's are very similar to pork butt, foiling does a great job of keeping them moist and tender.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › need a little help with some pork