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First CSRs; Blueberry-Cherry

post #1 of 11
Thread Starter 

Where have these been all my life??

 

I've seen several posts on CSR's so I had to give it a go, so I grabbed a pack on Thursday, did a bit of research and they look like they're from the loin.

I've been on a fruit rub kick lately (Thanks Eric) and decided to give his Blueberry-Cherry Rub a try.

 

Started off by dehydrating some frozen blueberries and red bell peppers in my Big Chief. This took a while. Once they were dry it was time to grind them down and mix the rub.

Once the rub was ready, I took the CSRs out of the fridge, rinsed off, splashed some apple cider vinigar on them and applied the rub. Set in the fridge while WSM heated up.

 

Put CSRs in WSM at 220*F and smoked with apple until 140F* IT. At 140*F, I mixed up a blueberry/butter mix and brushed the CSRs and smoked until done at 150*F IT.

 

I didn't want to hide the dry rub on these, so they were left unsauced. Turns out they didn't need any sauce, these were tender, juicy and downright delicious. Will be doing these again.

This rub is amazing also. If you have a dehydrator and a coffee grinder and haven't tried this rub, I highly recommend it, it's a nice change of pace from the sugar based rubs.

 

Thanks for looking th_wsmsmile0ly.gif

 

 

Dried tart cherry after grinding

 

Blueberry dust!

 

 

 

Rub all mixed

 

Rub applied and started turning blue when it got wet, was kind of fun to watch.

 

Smoke time

 

140*F IT before blueberry-butter mix

 

Blueberry butter melted quick

 

Done!

 

 

 

post #2 of 11
Those look great! You can make pork burnt ends with csr's.
post #3 of 11
Hey Duke. POINTS.


You perfected them on your first try.

Looks great
post #4 of 11
Nice job Duke, I need to try the berries & peppers in the rubs... Sounds real interesting ! Could I ask what the flavor profile is after putting in the dried & ground up berries & peppers ? I assume you mix your own rub ? Whatever it is, sure looks tasty man ! Ya knocked that smoke outta the park ! icon14.gif
post #5 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Those look great! You can make pork burnt ends with csr's.

 

Thanks!

Burnt ends...:drool. I've seen that mentioned in a thread or two. Do you need the shoulder pieces or can it be done with both?

 

Quote:
Originally Posted by c farmer View Post

Hey Duke. POINTS.


You perfected them on your first try.

Looks great

 

Thanks Adam. Appreciate it!

 

 

Quote:
Originally Posted by WaterinHoleBrew View Post

Nice job Duke, I need to try the berries & peppers in the rubs... Sounds real interesting ! Could I ask what the flavor profile is after putting in the dried & ground up berries & peppers ? I assume you mix your own rub ? Whatever it is, sure looks tasty man ! Ya knocked that smoke outta the park ! icon14.gif

 

Thanks WHB!

The rub was slightly sweet with a bit of kick on the back end from the black and white pepper. The blueberries offer a hint of deep richness that's kind of tough to put into words. I'm looking forward to trying this with spares or maybe even on my next butt.

 

I've been spending most of the week drying out berries and peppers in my Big Chief. Hoping Santa puts a dehydrator under the tree this year as I'm really starting to enjoy trying new things with rubs!

post #6 of 11
I'm sure you could do with either but more fat would most likely turn out better. I've done them from Csr's not sure what cut they were and a butt and they both seemed tasty!
post #7 of 11
Wow! I just did my first CSRs tonight too. They were loin CSRs too and I cooked them in my WSM as well. Yours looks great! Seemed to have a nicer looking bark than mine. This is a really great cut. Kind of like a juicy, tender pork steak on a bone. POINTS!!
post #8 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

I'm sure you could do with either but more fat would most likely turn out better. I've done them from Csr's not sure what cut they were and a butt and they both seemed tasty!

 

I've tried burnt ends with a small pork shoulder. They were deadly.

 

 

Quote:
Originally Posted by worktogthr View Post

Wow! I just did my first CSRs tonight too. They were loin CSRs too and I cooked them in my WSM as well. Yours looks great! Seemed to have a nicer looking bark than mine. This is a really great cut. Kind of like a juicy, tender pork steak on a bone. POINTS!!

 

Thanks! Appreciate it and the points!

post #9 of 11

Huh...never saw or heard of loin-cut CSRs before, that I recall. I've always had the shoulder-cut...good eats, none-the-less. We learn something new every day...I'll have to keep my eyes peeled for those loin-cut CSRs.

 

Duke, sorry you got all turned around on dry rubs with red bells, cherries and blueberries...(don't forget the apples...LOL!!!)...drying your own for powders...yeah, it's a done deal...I knew that as soon as found out. OK, so, let me correct myself by saying: I'm not sorry, 'cuz your gonna love the journey you just started...enjoy the ride and every creation it brings from your smoker to the plate!!!

 

You make me proud when I see smokes like this...please, feel free to continue!!!

 

Now, that blueberry-butter baste...man, that just seems so right. Kick in some extra richness and another dose of blueberry. I can only imagine how good that is, until I try it, myself. BTW, that money-shot is KILLER!!! Oozing juices out, just begging to be chewed on...:drool

 

 

Eric

post #10 of 11

DB that is an amazing looking first time smoking CSRs , they are my favorite ribs.I do mine like regular ribs.Thanks for sharing

Richie

 

Thumbs Up

post #11 of 11
Loin cut CSRs are my favorite ribs. You have now taken CSRs to the next level!!!!!

POINTS

I have no idea when or where I'm going to find all the ingredients for the rub (I don't have a dehydrator) but I am now on a quest.

Thanks for the inspiration and thanks to Eric for the rub.

Gary
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