Char Siu Country Style Ribs

Bearcarver · May 30, 2016

GaryHibbert said:
That looks mouth watering good, John. Nice job. I figured it would only be short wait until you tried the Char Siu--just been to much mention of it to ignore.

Gary

Thank You Gary!!

LOL---Yeah I kinda got tired of looking at all of them.

Gary made it easy for me!!

And Thanks for the Points!

Bear

BDSkelly said:
Seriously... This is the best plate I've seen all week. Crazy good Bear. Point! B

Thanks Brian!!

Kind of you to say---I Appreciate it.

And Thank You for the Points!

Bear

canuck38 · May 30, 2016

Bearcarver · May 30, 2016

mneeley490 said:
Looks great, Bear!

I think my favorite Chinese place uses CSR, or pork butt for their char siu, and theirs is the best that I have found. But with practice, I'm getting closer.

Thank You Sir!!

Bear

canuck38 said:

Thanks Canuck!!

Bear

remsr · May 31, 2016

Think I'll pick up some of those .99 cent bone in country style ribs today and try your recipe. I'll bet my wife will eat them even though she says she don't like them. After all they are just sliced pork butt and she does like pulled and chopped pork.

HalfSmoked · May 31, 2016

And I didn't smell this cooking either man one of us has to move a little closer!!! How come you always cook the good stuff when the wind is from the south???

For another fine looking meal.

Warren

Bearcarver · May 31, 2016

REMSR said:
Think I'll pick up some of those .99 cent bone in country style ribs today and try your recipe. I'll bet my wife will eat them even though she says she don't like them. After all they are just sliced pork butt and she does like pulled and chopped pork.

Those might even be better, because they aren't as lean as the "Boneless" CSRs I used here. (Not that there was anything wrong with mine)

If you look closely at the pic I took of the Label on my meat, it says "Loin" which is more lean than the ones you're getting (Butts).

You'll Love It !!!

Bear

idahopz · May 31, 2016

Dang, that looks great, Bear!

I'm definitely going to try this as a different way to do country ribs. In the past I've only done them in a pressure cooker with black beans and dried chiles.

Bearcarver · May 31, 2016

HalfSmoked said:
And I didn't smell this cooking either man one of us has to move a little closer!!! How come you always cook the good stuff when the wind is from the south???

For another fine looking meal.

Warren

Thank You Warren!!

Darn wind changes too often!!

And Thanks for the Points!!

Bear

IdahoPZ said:
Dang, that looks great, Bear!

I'm definitely going to try this as a different way to do country ribs. In the past I've only done them in a pressure cooker with black beans and dried chiles.

Thank You Sir!!

I think you'll like these!

And Thanks for the Points!!

Bear

remsr · Jun 3, 2016

Bear,
Had the wife pick up a cupple packages of those .99 cent ribs yesterday, about 10 pounds.
Question: what is your opinion about brining the ribs?
Also it looks like you went for an itt of 160 where as Jeff did some to 195 itt. I know there are different cuts that need to be done different these are pork shoulder cuts with bones and a fair amount of fat. I'm looking for tender and jucy. What do you suggest?
Here is a picture of the ribs

image.jpeg

remsr
Jun 3, 2016

Bearcarver · Jun 3, 2016

REMSR said:
Bear,
Had the wife pick up a cupple packages of those .99 cent ribs yesterday, about 10 pounds.
Question: what is your opinion about brining the ribs?
Also it looks like you went for an itt of 160 where as Jeff did some to 195 itt. I know there are different cuts that need to be done different these are pork shoulder cuts with bones and a fair amount of fat. I'm looking for tender and jucy. What do you suggest?

Mine were from the Loin, which is very Lean. I should have caught them sooner & only take them to about 150° IT finished.

Those ones you got are Fatty & with bones, and are from the shoulder. I would do them like Jeff did----Take them to 195° IT, and don't take too long to get there. I'd use 225° smoker temp, or whatever Jeff used on his.

Bear

remsr · Jun 3, 2016

Thanks Bear.
Randy,

disco · Jun 6, 2016

Terrific take on a great dish, Bear. Looks so good!

Points

Disco

Bearcarver · Jun 7, 2016

Disco said:
Terrific take on a great dish, Bear. Looks so good!

Points

Disco

Thank You Disco!!

And Thanks for the Points!

Bear

remsr · Jun 8, 2016

CSR's going in the Masterbuilt tomorro, their in the refrigerator getting happy rubed with grub and bone sucke'n rub after 8 hours in a brown sugar, salt and garlic brine. Never tried this before hope it's not to salty

Bearcarver · Jun 8, 2016

REMSR said:
CSR's going in the Masterbuilt tomorro, their in the refrigerator getting happy rubed with grub and bone sucke'n rub after 8 hours in a brown sugar, salt and garlic brine. Never tried this before hope it's not to salty

The recipe I used here, I got from GaryS.

It wasn't salty at all.

You should be good, but I don't know how much of your stuff you used.

Maybe you should take a slice or two & give them a salt fry test, before you smoke it, in case it should be soaked in Ice water for awhile before smoking???

Bear

remsr · Jun 8, 2016

Thanks Bear, I will do the fry test.
Randy,

Bearcarver · Jun 9, 2016

REMSR said:
Thanks Bear, I will do the fry test.
Randy,

Bear

remsr · Jun 10, 2016

These CDR's were so big that it took 7 hours to bring them up to 195.
I brined them in brown sugar kosher salt rub and garlic for 8 hours, then rubed them with grub rub and bone sucke'n rub, then put them in zip lock bags and into the refrigerator they went. I am busy building a gazebo so I didn't get back to the CSR's for 3 days.
After they hit 160 I put them in foil pans with brown sugar, rub, butter and pineapple juice.
I pulled them at 195. Socked them in a pan of barbecue sauce then Carmelized them on the grill. They turned out sweet jucy and tender.
Here they are at 160 degrees.

image.jpeg

remsr
Jun 10, 2016

Bearcarver · Jun 10, 2016

REMSR said:
These CDR's were so big that it took 7 hours to bring them up to 195.
I brined them in brown sugar kosher salt rub and garlic for 8 hours, then rubed them with grub rub and bone sucke'n rub, then put them in zip lock bags and into the refrigerator they went. I am busy building a gazebo so I didn't get back to the CSR's for 3 days.
After they hit 160 I put them in foil pans with brown sugar, rub, butter and pineapple juice.
I pulled them at 195. Socked them in a pan of barbecue sauce then Carmelized them on the grill. They turned out sweet jucy and tender.

Looks & sounds like that was the way to go with those, because of the bones & fat content from the shoulder, as opposed to the lean Loin!

I'll bet they were Awesome!!

Bear

remsr · Jun 10, 2016

They were great, they didn't even look like pork, they were the color of mahogany all the way through. Nice light smoke from the cherry I used and about the consistency of baby back meat that has just a little resistance coming off the bone. My wife still didn't like them. But she has been on chemo and her taste buds are messed up. That's not as bad as it sounds, Wednesday was her last chemo treatment and she is cancer free.
Anyway I am looking forward to doing these again only with a little heat next time to complement the sweet.

Char Siu Country Style Ribs

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