country ribs

njhill1976

Newbie

Original poster

Feb 25, 2016

3

10

• Feb 25, 2016

• #1

New member, I received a MES 30" smoker for Christmas.  I live in Ohio.  I have done ribs, pulled pork 2 times each, and chicken 1 time.  I also received a box of meat for Christmas with lots of "country ribs" on the package.  I believe they are pork.  I plan on doing the 3-2-1 method.  

Any suggestions on rub or brine?  I have been using jeff's rub.  thanks  

 

joe black

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Jan 25, 2015

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Greenville, SC

• Feb 25, 2016

• #2

Jeff's is as good as it gets. I slather CSR's with mustard and a good coating of Jeff's rib rub. I put them in the smoker at 260-275* for about 3 hours directly on the grate. Then, I put them in a foil pan with a braise of 1 part Jeff's rub, 1 part honey and 2 parts apple juice. Try to make enough to come half way up on the ribs. Cook this for another hour and you should have some very tasty and very tender ribs.

Good luck. Give this a try. Joe :grilling_smilie:

 

phatbac

Master of the Pit

Jun 11, 2013

2,207

1,159

Monroe, NC USA

• Feb 26, 2016

• #3

Joe Black said:

Jeff's is as good as it gets. I slather CSR's with mustard and a good coating of Jeff's rib rub. I put them in the smoker at 260-275* for about 3 hours directly on the grate. Then, I put them in a foil pan with a braise of 1 part Jeff's rub, 1 part honey and 2 parts apple juice. Try to make enough to come half way up on the ribs. Cook this for another hour and you should have some very tasty and very tender ribs.

Good luck. Give this a try. Joe

Click to expand...

I have never tried Jeff's rub ( i have my own) but other than that i have made CSR's many time with almost this exact recipe/method and if you finish with a sweet bbq sauce on the tail end of the cooking (20 minutes after the braise) then you end up with a really sweet meat candy! and there is nothing wrong with that!!!

Happy Smoking,

phatbac (Aaron)

 

SmokinAl

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• Feb 26, 2016

• #4

Sounds like they got you covered.

Let us know how they turn out!

Al

 

joe black

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Jan 25, 2015

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Greenville, SC

• Feb 26, 2016

• #5

Nice addition, Aaron. IMO, sweet will beat heat anytime. My friends and family always like my stuff that way. When I was actively judging, a really hot box would carry over for several boxes after and would give a taste that wasn't fair to judge.

 

gary s

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OTBS Member

Jan 6, 2011

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• Feb 26, 2016

• #6

This may help, CSR's are not really ribs as you perceive ribs       

 

 

njhill1976

Newbie

Original poster

Thread starter

Feb 25, 2016

3

10

• Feb 27, 2016

• #7

Thanks for all the good tips. Gonna try 3 2 1 with rub

 

njhill1976

Newbie

Original poster

Thread starter

Feb 25, 2016

3

10

• Feb 27, 2016

• #8

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• njhill1976
• Feb 27, 2016