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From a newbie,First country style rib

post #1 of 12
Thread Starter 

Hello, I've smoked and grilled a few things in the past, but still learning lots.   New to the forum and how it works, but been a lurker for a while.  Just reading and learning.   It was windy today so was hesitant to smoke the CSR but since I'm using the Big Steel Keg, the fire is deep down below and there is very little chance of any sparks flying anywhere.   In the freezer I found a package with small ones and a package that had great big ones. I decided to smoke both.  I have never cooked these before.   I used the cook shack rub.   Then I went to light the fire.  Even in the wind the BSK held the temp at around 250 steady the entire cook.  At the beginning it almost reached 300,but I closed the dampers on top and bottom a little more.  Got temp set then put the CSR on.  I forgot to look at the time.  Not sure but I think it was 3 or 4 hrs.  I am going to start writing all this down when I cook.  When they reached internal temp at 165 I pulled them off. They were good, not fall off the bone.  Still had a bite to them but not tough.  I didn't foil them.  I didn't put butter or spritz them after 2 hours of smoke.  I did none of that.  I never thought about doing it.  I read a post afterward that gave me those options.  Next time I think I might foil them or atleast butter and spray them.   OK I went and bought a spray bottle this evening.  Thank you for your patience. 

post #2 of 12

Still haven't tried CSR's. Looks like they took on some good smoke.



post #3 of 12
Looks good! Tastes Good? Great job!
post #4 of 12

Nice looking CSRs.  I really like the big ones--I just cook them like a loin, and don't foil.



post #5 of 12
Very nice smoke , Fanci ! Enjoyed the post and hope you have us enjoy more of your talent . biggrin.gif

Those CSR's werenice and the final shots looked marveloius !drool.gif:drool

Thanks for the look and . . .
post #6 of 12

Nice looking ribs, Fanci!! Good job!  I've never tried smoking CSRs yet. On the spritzing, for both butts and ribs I like to use a mix of Apple Cider (or juice) and Bourbon (50/50). And I will spritz several times all the way thru the cook, to the end, usually anytime I do something to the meat like flip it or re-position it in the smoker. And I spritz myself too! LOL! The initial rub and this spritz is all I really do to any pork that I smoke. I have home-made rubs that use for butts, ribs, and beef.


Only thing I thought to possibly suggest is that for something like CSRs where you have substantial amounts of leaner meat (part of the loin in this case), take them out before they get to 160 deg-F. That "choice" meat will be juicier and more tender. I've never followed that 160 deg rule for choice pork -- it gets dry and over-done. Try it and see which you like better. With CSRs, it's kind of a trade-off since you have all that lean loin meat AND the rib meat, so you have a bit of a dilemma on what's the best way to cook it. If you treat it like ribs, you'll over cook the lean.  So, you have to shoot for what may the best overall result.


Grilling or roasting, I do various other seasonings, etc lots more though.


Hey! I REALLY love all the cast iron in your avatar!!! I'm an avid fan of using cast iron. Yours look seasoned very well!


Keep it up!! Good Q'ing to ya!



post #7 of 12
Thread Starter 

Thank you, Mr dripman and everyone for your suggestions and encouragement.   I will certainly experiment more the CSR.  I only have my mom and sister as the food critics.  I ask them about tenderness, texture, flavor, etc but they don't elaborate.  They only say things like ' yeah it's good or OK'  .  They are not BBQ fanatics like me.  So, it helps to get tips and knowledge from SMF!  Thanks for everything!

post #8 of 12
Fanci, The the name CSR is somewhat of a conundrum. They can actually be cut from either the loin or from the shoulder. I prefer the shoulder cut. It has a little more marbeling and will be more moist. One thing that I really like is to smoke them at 260-275* for about 2 hours and then put them in a pan with a braise of 1 part apple juice, 1 part honey and 2 parts of your sauce (I use Jeffs sauce with a little sweet added). I want the ribs to be at least 1/2 to 2/3 covered with the braise. I put foil over the pan to allow the braise to boil and really finish the CSR's. After about 30 min. to an hour, I will probe them for tenderness and if really tender, they will come off and rest for about 30 minutes. With this cook, they are not a pick up item,but a knife and fork meat.

Try these. If you don't like them, just PM me and I will give you my shipping address. Good luck and keep on smokin', Joe
post #9 of 12

That sounds like a good way to cook them, Joe. I did not know that some CSRs might be cut from the shoulder section myself. All of the CSRs we've ever bought were very lean, obviously the loin cut. That's the main reason I have never smoked any of them, and we just give them some rub and roast them in some juice plus a bit of additional rub in it. The honey and bbq sauce sound like good additions to try.


I appreciate hearing that info too!



post #10 of 12
Thread Starter 

Hay Joe,

That is a great idea!  I will give that a try.   Well, I took the left over CSR and cut them fine.  I added some spice, onions,etc and cooked them into carnitas.  I offered my mom flour and corn tortilla choice.  She said they tasted pretty good.  They looked like really good tacos.  I am sorry, but I didn't try them as the serrano pepper is too hot for me.  I mean I tried a hot pepper once and it made a blister, so never did it again.    

Well, I did the baby back ribs recently.  The equiptment did a fabulous job, making me look good to my friend who just had knee surgery.    

post #11 of 12

Love those CSR's especially when marinaded in some teriyaki. And don't get me started on carnitas. Yum.

post #12 of 12
I'm glad you guys liked the look of the braising technique. Give it a try, it's a really good alternative for baby backs. Be sure to get the CSR's from the butt or shoulder area. As for baby backs, if you have a Costco in your area, they carry Swifts Premium loin back ribs which are baby backs with a portion of the loin meat left on. They are very meaty and really tasty. Costco has them 3 racks to a Cryovac and the membrane is already removed. Give these a try at 260-275* nekkid for 3 hours or until you get a good bend. Then sauce or glaze them for about 30 minutes and rest for 30 minutes. I use Jeff's rub and sauce that I have sweetened just a little. My friends and family seem to like a little sweeter product. Good luck, hope you enjoy, Joe
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