or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › CSR's (2nd smoke New MES40)
New Posts  All Forums:Forum Nav:

CSR's (2nd smoke New MES40)

post #1 of 12
Thread Starter 

Ok earlier this week for my first smoke ever I went with some chicken quarters.  Now for my 2nd smoke I also decided to go with cheap just in case I screw it up somehow and to get me more accustom to my equipment.  I found some country spare ribs on sale yesterday so I bought 2 packs.  I ended up only rubbing 1.5 of the racks because it ended up being more then I was thinking  lol   I did 1 pack in a cajun rub with a little Tony C sprinkled in and the 1/2 pack I rubbed on a garlic herb mix for the kiddies.  Wrapped them last night and thru them in the fridge.

 

I found much controversy on the forums about cooking them in a pan or directly on the rack and I decided to go with the easy route and they are in pans.  I preheated my MES to 250.  In the meantime I prepped my pans and lit my AMNPS.  In the MES they go!

 

I am planning on going 3-2-1 so I will update as I go with some Q-view!  Here is what I have so far.

 

Wrapped and in the fridge they went

 

 

Above is the garlic herb rub and below is the cajun/Tony's rub.

 

 

Here is what they look like together.

 

Lighting my AMNPS!  (Yeah I live in MN and it is like 12* and lots of snow around.)

 

Into my MES where the magic happens!

 

I will edit this and update with more Q-view as I go but this is where I am at so far.


Edited by buffpeon - 12/7/14 at 8:02am
post #2 of 12

It will be good. I don't like the in the pan approach. I put a drip pan on the rack below. I don't like boiled in fat stuff.

 

Happy smoken.

David

post #3 of 12

Looks good, I'm sure it will be delicious!

post #4 of 12

Great Start !!

 

I would not recommend 3-2-1 on those CSRs.

 

I would go with 2-2----and then see what you got before you go any farther, and dry them out.

 

This will explain it:

 
 
Bear
 
post #5 of 12
Thread Starter 

In Bear's step by step his had turned out dry so I was thinking this might prevent that problem.  I will see how they taste when they turn out.  If I like them I will continue to pan and if not then the next batch I do I will go directly on the rack.  I always think a little fat gives flavor though :)

 

Gonna throw in some apple juice in the pan at 3 hours and cover with foil.  How much apple juice should I put in?  Like 1/4" high on the CSR's or less?  I honestly have no clue!

post #6 of 12
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Great Start !!

 

I would not recommend 3-2-1 on those CSRs.

 

I would go with 2-2----and then see what you got before you go any farther, and dry them out.

 

This will explain it:

 
 
Bear
 


Another post I read said he went 2-1.5-1 and they turned out good.  Maybe I should try that?  Here is the post:

http://www.smokingmeatforums.com/t/148283/country-style-ribs-wow

post #7 of 12

Personally , I would go with  the Ribs on the grate with a pan below... otherwise , you're Braising the meat . Why not just do it the oven and have "Braised Ribs"

 

You have not learned how you machine works , just heated it up and boiled your meal . You did not learn anything about your Smoker...

 

IMHO , anyone can throw a pan with meat and liquid in the smoker and come out with tender Ribs... the object  is to get a nice tender , Mahogany colored Rib that is tender and juicy

 

while cooking on the Smoker.

 

Start a "Log Book " of your cooks and list everything that happens and watch your skills grow... do the right way , not a lazy way... taste better , also.

 

Have fun and . . .

post #8 of 12
Quote:
Originally Posted by buffpeon View Post
 


Another post I read said he went 2-1.5-1 and they turned out good.  Maybe I should try that?  Here is the post:

http://www.smokingmeatforums.com/t/148283/country-style-ribs-wow

 

Yup---Like I said go with 2-2 or 2-1.5, and then see where you are to see what else you want to do (probably cover with foil for another hour).

 

Since you have them laying in the pan in juice, instead of laying in the pan on a wire cooling rack, or on open racks, I would rotate the pieces at the end of 2 hours to let smoke get to all sides.

 

Just my suggestions.

 

I have another one that was 2.5-1.5, and then I flipped them around on my gas grill with some sauce on them to finish.

 

 

Bear

post #9 of 12
Thread Starter 

Ok well I ended up doing 2.5 in pan, covered the pan and added in some apple juice for 1.5, then I added a little bbq sauce to the cajun rub ones and placed them directly on the rack for 45 min, then flipped and added a little sauce for another 45.

 

They turned out awesome.  My wife said she thought the garlic herb ones were too smokey so I might have to order up some apple wood for her if I ever do them naked again.  I was using the pitmaster blend.  I preferred the cajun rub bbq sauce ones way better then the garlic herb rub.

 

 

 

post #10 of 12

Glad it turned out to the Wife's liking. Apple would be a little milder. You could also back off a little on the amount of smoke you use.

Happy smoken.

David

post #11 of 12

Try one row of pellets next time and see how she likes that.

Happy smoken.

David

post #12 of 12
Thread Starter 

That does sound like a plan since I used 2 rows this time.  She said on the cajun rub with BBQ sauce she liked them so the BBQ sauce probably masked a little bit of the smokiness cause they were all smoked side by side.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › CSR's (2nd smoke New MES40)