How I missed this I don't know. That looks great I never seen that sauce around here,I'll have to look for it though.Great looking meal
Thanks, they actually have 3 or 4 different flavors.
your meal looks amazing Adam.....nice smoke. Hey Laura girl! be blessed you two.
Great looking Country Style Ribs Adam.
Reading through this, and also looking at other sites, I understand now that there are CSR cut from the butt/shoulder and ones cut from the Loin. It looks like what Adam cooked were cut from the shoulder since you can see the y-shaped blade bone section. Those have to be pretty similar to pork steaks -- which were a regular thing on the grill in the midwest when I was a kid. My dad would grill them off, then put them in a pan of BBQ sauce and beer to steam.
Anyway, I picked up some loin CSRs yesterday and am going to cook them today. I'm still running a 3 speed Traeger smoker, so I'll plan 2.5 to 3 hours on "smoke" (200-225 degrees), then pan them with some thinned q sauce (probably apple juice and bottled sauce) and let them steam for another hour or two until I get them to an IT of about 195. I'll finish on the grate with a glaze for maybe 15 minutes just to set the sauce.
That's the game plan anyway, I'll post pics later.
Here is the end result. I smoked them to 150* internal, then panned them with BBQ sauce thinned with pineapple juice and cooked them to about 180* internal. Then back on the grill for 15 minutes with sauce to get it to set. They had a great smokey taste, were moist and really tender. Just about perfect. I also tried a recipe I found on the web for "smoked mac-n-cheese" made with cheddar, parmesan, gouda and cream cheese. I tweaked it slightly by adding a bit of chipotle powder and smoked salt, and topping it with a panko bacon crust. It was tasty.
I just found this thread while searching for CSR info. I was intrigued by TexasGal's post and went out and found some nice ones (with bones). I'm planning on making them this weekend, but now you all have me a little confused. What is "Probe Tender"? This is the first I"ve heard of that term....