Country Style Ribs (CSRs)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,182
Macungie, PA
Country Style Ribs (CSRs)

BTW: This is the first thing I've smoked since my 28 day stay in the Hospital.

Best price I've seen around here in years---$1.29 LB.

These were bone in, so they need a little less time in smoker than most.

1st Day (Prepping):
Coat with Yellow Mustard, and then a Liberal Coat of Rub.
Wrap in plastic wrap & put in fridge over night.

2nd Day (Smoking Day):
12:00---------------Preheat MES 40 to 230*
12:05---------------Load AMNPS with Hickory Pellets (1 1/2 rows) & light one end.
12:30---------------Put meat in smoker, and AMNPS.
3:00----------------Put all pieces in Foil Pan, add heated mix of 6 ounces of Pineapple Juice and 2 Ounces of BBQ Sauce, cover with foil, and put back in smoker.
4:15----------------Light Weber "Q" Gas Grill.
4:30----------------Remove Foiled CSRs from foil pan, coat wit BBQ sauce, and grill both sides.
4:50----------------Remove, take pics, and plate with sides.
5:00----------------Time to eat.

Enjoy,
Bear

CSRs at $1.29 LB:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0024.jpg.html


Ready to Rub:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0025.jpg.html


All Rubbed & ready for Night-Night:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0026.jpg.html


Fresh out of smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0031.jpg.html


Grilling for awhile (coat with a little BBQ sauce) to finish:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0033.jpg.html


All Done:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0037.jpg.html


Bear's first helping:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0038.jpg.html

__________________
 
Awesome as always Bear....beautiful color, sweet looking char, glistening moist on the plate.....great job and happy to see you back in front of the smoker peering through that window.....I see you're slacking on the veggies though...no green on that plate!!
yahoo.gif
Willie
 
Glad you survived the Hospital!

Your CSR's look great. I've always made them on just the top rack on my grill, but I'm gonna have to give them a try in my smoker. Thanks for sharing your recipe and time lines.
 
Awesome as always Bear....beautiful color, sweet looking char, glistening moist on the plate.....great job and happy to see you back in front of the smoker peering through that window.....I see you're slacking on the veggies though...no green on that plate!!
yahoo.gif
Willie
Thanks Willie!!

LOL---We went with the color "Red" this time. I didn't mention it, but those are "Baby Red Beets" at the top of the plate.

Bear
They sure do have a nice color. I'll bet they were good.
Thank You Todd !!

Bear
 
Glad you survived the Hospital!

Your CSR's look great. I've always made them on just the top rack on my grill, but I'm gonna have to give them a try in my smoker. Thanks for sharing your recipe and time lines.
Thank You Neighbor!!!

Just be careful----CSRs get dry very easily!!

Bear
 
Looks great.  Can you use 3-2-1 or 2-2-1 with CSR, or is this the preferred method?
 
Looks great.  Can you use 3-2-1 or 2-2-1 with CSR, or is this the preferred method?
My 2 cents when i cook CSR's on the UDS... I dry rub and let it sit overnight in the fridge...smoke around 250 to an IT of 170-175 turning them about half way.  I apply bbq sauce around the 165 mark so it get's enough time to set.    They come out tasty and juicy every time.    

CSR's don't get treated like regular ribs so don't use the 3-2-1 or 2-2-1
 
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Nice looking CSRs Bear. Haven't decided what to smoke for the 4th of July for me and Ma Dutch and this just may be the ticket. Gonna break out the EUDS to do the CSRs and grill up some corn on the cob when I char up the CRSs.

Thanks for sharing and I'm glad that you're back at the smoker!
 
looks awesome bear. cant go wrong with CSR's. always worth the money. lately ive been getting CSR's and smoking them til 200* and wrapping them up individually in foil and divvying(sp?) them up amongst the family for individual pulled pork and if the wife wants hers sliced i just pull her piece(s) off before. works for everyone. the store here just packages pork butts cut up into a few big chunks and calls them ribs. works out awesomely. i also like how yours says "flavorful pork" on the package..mine doesnt say that..what gives..am i gettin jipped? hahaha!! thanks for sharing bear. :)
 
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Looks great.  Can you use 3-2-1 or 2-2-1 with CSR, or is this the preferred method?
Thanks Dancg!!

I would say it's close to 2-2-1, but much of it depends on if they are boneless or bone in, and it depends on where they were cut from on the steer, because they don't always come from the same place.

Bear
Nice looking CSRs Bear. Haven't decided what to smoke for the 4th of July for me and Ma Dutch and this just may be the ticket. Gonna break out the EUDS to do the CSRs and grill up some corn on the cob when I char up the CRSs.

Thanks for sharing and I'm glad that you're back at the smoker!
Thank You Much, Dutch!!!

Sounds like a good plan for the 4th !!!

Bear
 
looks awesome bear. cant go wrong with CSR's. always worth the money. lately ive been getting CSR's and smoking them til 200* and wrapping them up individually in foil and divvying(sp?) them up amongst the family for individual pulled pork and if the wife wants hers sliced i just pull her piece(s) off before. works for everyone. the store here just packages pork butts cut up into a few big chunks and calls them ribs. works out awesomely. i also like how yours says "flavorful pork" on the package..mine doesnt say that..what gives..am i gettin jipped? hahaha!! thanks for sharing bear. :)
Thanks T & B !!!

Individual Pulled Pork---Cool !!!

I think the biggest percentage of CSRs come from the Pork Butts or Shoulders.

Bear
 
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