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country ribs

post #1 of 8
Thread Starter 

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  

post #2 of 8
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.gif
post #3 of 8
Quote:
Originally Posted by Joe Black View Post

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.gif

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)

post #4 of 8

Sounds like they got you covered.

 

Let us know how they turn out!

 

Al

post #5 of 8
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.
post #6 of 8

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

 

 

pork cuts 

post #7 of 8
Thread Starter 
Thanks for all the good tips. Gonna try 3 2 1 with rub
post #8 of 8
Thread Starter 
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