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Country Style Ribs... 3-2-was afraid to do 1!

post #1 of 7
Thread Starter 

I did some CSR yesterday and followed 2/3 of the 3-2-1.  I was honestly afraid of drying them out so rather than open and put them on for the last hour with some finishing sauce I applied some and just left them to sit wrapped in the foil on the counter until dinner time.

 

I think they came out really well.  Tender and flavorful.  I am not a big fan of them but my wife is.  Since the first ones I smoked about a month ago, not following 3-2-1, came out like jerky I told her I would try again.  She loved them.  To me that is all that counts at this time.  :)

 

Brined overnight

 

Finished product... sorry it is out of focus.  I did not realize it was and everyone was chomping at the bit to eat.

post #2 of 7

Looks Great, Jerry!!!

 

Last time I did them, like You I did the 3-2, but then I fired up my Weber "Q" and flipped them on there, just long enough to give them a little sear with some BBQ sauce for some scorched in flavor.

 

 

Bear

post #3 of 7
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Great, Jerry!!!

 

Last time I did them, like You I did the 3-2, but then I fired up my Weber "Q" and flipped them on there, just long enough to give them a little sear with some BBQ sauce for some scorched in flavor.

 

 

Bear

 

Thanks Bear!  I will have to give that a go next time with giving  them a bit of time on the Q after opening them!

post #4 of 7
I did some a while back using Bear's method and they came out pretty good. County Style Ribs are some of the best in my opinion.
post #5 of 7

Did some while back soaking in cherry DR Pepper. Just a wrap in the end. Good and tender. Never was much of a fan of CSR's till that. But never brined them before or much of nuthin till reading here. Great site.

post #6 of 7
Looking good!
post #7 of 7

Jerry, I do them here too and I love them. I tried to do the 3-2-1 deal but they were really tender at two hours so I wrapped them for a couple and they were perfect. I was very surprised by how they turned out and how good they were. I am now a big fan of country style ribs.

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