Country Style Ribs (CSRs)

driedstick · Jul 2, 2013

Dang nab it bear you are killin me ..... Thems there look mighty scrumptious - nicely done

Bearcarver · Jul 3, 2013

Thank You Much, Driedstick!!!

Bear

jerseyhunter · Jul 3, 2013

Looks great, Thanks for the post. I've always stayed away from CSR's till now. Haven't been on the boards in a while so I'm wishing you the best and speedy now.

turnandburn · Jul 3, 2013

Bearcarver said:
Thanks T & B !!!

Individual Pulled Pork---Cool !!!

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

Bear

i think you are correct sir as far as the cut. and for the individual PP, some dont always want pulled pork, some would rather slice in the house. i can do either way really. all delicious.

oldschoolbbq · Jul 3, 2013

Great looking , as usual...

I enjoy CSR's to , and hate to see them also going sky high...

C U L8R

Bearcarver · Jul 3, 2013

oldschoolbbq said:
Great looking , as usual...

I enjoy CSR's to , and hate to see them also going sky high...

C U L8R

Thank You Too, Stan !!!

Bear

smoke slinger · Jul 9, 2013

Bear those CSR's look great and of course excellant step by step. On CSR's are we looking for a internal temp or just time. ThanksCraig

Bearcarver · Jul 10, 2013

smoke slinger said:
Bear those CSR's look great and of course excellant step by step. On CSR's are we looking for a internal temp or just time. Thanks Craig

There are different ways of doing them.

I like to do them like Baby Backs, but watch they don't get dry.

Only temp to watch would be to get them over 145*, but that would happen early.

Bear

smoke slinger · Jul 10, 2013

When you wrap them at the 2 hour mark like Baby Backs, do you wrap them individually or a few together. Or would it be best to put them in a aluminum pan all together and then just cover the pan. Sorry for the questions, just want to screw them up. ThanksSS

Bearcarver · Jul 10, 2013

smoke slinger said:
When you wrap them at the 2 hour mark like Baby Backs, do you wrap them individually or a few together. Or would it be best to put them in a aluminum pan all together and then just cover the pan. Sorry for the questions, just want to screw them up. Thanks SS

All of them, if they fit, In a foil pan, pour the foil mix over them, and then cover with foil.

Ask all the questions you want !!!

Bear

Like this:

http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0031.jpg.html

Bearcarver · Jul 11, 2013

jerseyhunter said:
Looks great, Thanks for the post. I've always stayed away from CSR's till now. Haven't been on the boards in a while so I'm wishing you the best and speedy now.

Thanks Jersey Hunter!!!

Only thing wrong with CSRs is you have to be careful you don't keep them in too long & dry them out.

Bear

smoke slinger · Jul 11, 2013

Bearcarver said:
All of them, if they fit, In a foil pan, pour the foil mix over them, and then cover with foil.

Ask all the questions you want !!!

Bear

Like this:

http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0031.jpg.html

Thanks Bear, that is what I was thinking. I think I will have the wife pick some up tomorrow and give it a try. Man that looks good. Oh did you wrap the whole pan as that is what it looks like in the picture or just cover the top with foil. ThanksSS

Bearcarver · Jul 11, 2013

smoke slinger said:
Thanks Bear, that is what I was thinking. I think I will have the wife pick some up tomorrow and give it a try. Man that looks good. Oh did you wrap the whole pan as that is what it looks like in the picture or just cover the top with foil. ThanksSS

I wrap the pan & all----I have trouble keeping it sealed just covering the top.

Wish somebody would tell me how to do that, if it can be done.

Bear

bdskelly · Jul 11, 2013

Grat smoke John. I don't do country style near enough. These look awesome. B

Bearcarver · Jul 12, 2013

BDSkelly said:
Grat smoke John. I don't do country style near enough. These look awesome. B

Thank You, BD !!!

Bear

bug975 · Jul 18, 2013

Those look really good. Mind me asking what the mustard does? I have some in the fridge with just rub that I plan on cooking for supper tonight.

fwismoker · Jul 18, 2013

Bug975 said:
Those look really good. Mind me asking what the mustard does? I have some in the fridge with just rub that I plan on cooking for supper tonight.

Mustard is simply a binder for the rub... you never end up tasting it. I'll use mustard usually on my CSR's, ribs, and sometimes my butts.

Bearcarver · Jul 18, 2013

Bug975 said:
Those look really good. Mind me asking what the mustard does? I have some in the fridge with just rub that I plan on cooking for supper tonight.

Thanks Bug!!!

Mustard is one of the things I use to help the Rub stick to the meat. I use Worcestershire (Thick) on Beef all the time. Then I use Mustard on Pork. On Chicken I'll sometimes use Mustard, and sometimes EVOO.

Bear

smokeitifugotit · Sep 30, 2013

I'm gonna try these using your times and everything except the pineapple juice, Bear. If you remember, I did a pork butt following your step by step and basked in the credit. Had it not turned out, you would have had to shoulder the blame.:biggrin:
How easy can it get? An MES30, Bear's efforts posting the "how to's" and Fred takin' the credit and adulation. :yahoo:
Thanks Bear...we'll let ya know how they turn out.
Fred
Here's some nice bone in CSRs ready for the smoker. We use Bad Byrons Butt Rub, as it has less sweet, more kick flavor that we like.

image.jpg

smokeitifugotit
Oct 1, 2013

Here they are after a 2 hour smoke, juiced up with an applejuice and bbq sauce mix, ready to meet their Waterloo.

image.jpg

smokeitifugotit
Oct 1, 2013

And below is the finished product. Bear, I followed your times and didn't do any checking until the crutch time was up, and these babys came out fork tender good.
Thanks for the post.

image.jpg

smokeitifugotit
Oct 1, 2013

1beezer · Oct 1, 2013

I haven't been here in awhile. I glad to see you back and posting Bearcarver. This looks delicious.

Country Style Ribs (CSRs)

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