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CSR's - Page 4

post #61 of 72

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 

 

:points:

post #62 of 72
Thread Starter 
Quote:
Originally Posted by robcava View Post
 

Beautiful!!!!

 

Thanks

 

 

Quote:
Originally Posted by tropics View Post
 

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 

 

:points:

 

 

Thanks, they actually have 3 or 4 different flavors.

post #63 of 72
If they say Center Cut Country Style Spare Ribs, are they from the shoulder or the loin? Probably a newbie question, but rather not screw up Sunday dinner.
post #64 of 72

Great looking meal...super smoke on the CSR's!

post #65 of 72

Great smoke Adam.  I love CSRs.  Lots of good meat on them.  Yours turned out GOOD.

 

:points:

 

Gary

post #66 of 72
Quote:
Originally Posted by GaryHibbert View Post
 

Great smoke Adam.  I love CSRs.  Lots of good meat on them.  Yours turned out GOOD.

 

:points:

 

Gary

 

Quote:
Originally Posted by c farmer View Post

Got some CRS' for 1.99 a lb. I know not cheap but they looked good.

Got the mini basket loaded.

IMG_20150426_160823811_HDR_zps2dm4aocz.jpg

Taters on the lower rack.

IMG_20150426_165321514_HDR_zpsyjn8ppze.jpg

Flipped.

IMG_20150426_184420314_zpsi7uxnb5q.jpg

Sauced with this when about done.

IMG_20150426_190232942_zpsdrswujkp.jpg

IMG_20150426_190149596_zps3f83zzjk.jpg

Took bout 3 hours at 275.


Nice smoke ring

IMG_20150426_193450105_zpszzdqie5x.jpg

And my plate full.

IMG_20150426_193800375_HDR_zpsqcbfd59t.jpg

 

Quote:
Originally Posted by c farmer View Post
 

 

Thanks

 

 

 

 

Thanks, they actually have 3 or 4 different flavors.


your meal looks amazing Adam.....nice smoke.  Hey Laura girl!  be blessed you two.

 

Josie

post #67 of 72

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.

post #68 of 72

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.

 

post #69 of 72

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....

post #70 of 72
Thread Starter 

Where the probe of your therm slides in the meat like into hot butter.

post #71 of 72
Thanks, c farmer. Sounds simple enough. I suppose you take it up to the right IT and start checking. I'll bet that's why so many recipes tell you to take it past the target IT to say, 195 or 205 before pulling out or foiling...
post #72 of 72
Thread Starter 
Post your cook in a new thread.
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