Country Style Ribs (Bone-in Loin) with Conecuh Hot/Spicy Sausage and Grilled Eggplant

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chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
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I found some bone-in loin cut Country Style Ribs for a good price, and I picked up 6lbs.

They're currently in a classic Cherry Dr. Pepper brine.
Going to brine for 6hrs, dry and then rub.

Smoke over Apple wood at 225°-240° till IT of 130°
Then transfer to grill and get a good char on them, finally a glaze of SBR and wait till the IT is about 165°-180° depending on probe tenderness.







I also grabbed 3#s Conecuh Hot/Spicy sausage, they get smoked and grilled too.



And lastly I've three nice eggplants, they'll get sliced and grilled with butter and garlic.



Getting slathered with SBR for a nice glaze.

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Oh yeah, the final product.

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The sausages followed the CSR's into the smoker, added more wood and turned it all the way to 375°+.
Let them smoke and heat up while the CSR's finished on the grill.
They had a great 'Snap!' and a smokiness the factory just can't get.

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The Eggplant and Asparagus got lots of butter/salt, and were grilled until just tender.

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Money Shots

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Oh Boy!!!
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That's all gonna be Great !!
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Even the Eggplant---Haven't had that in awhile---Too Long!!

Be Back----

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Bear
 
Wow John!

Everything looks absolutely delicious!

That plated shot should be on the cover of a food magazine!

Very nicely done!

Point!

Al
 
Beautiful spread. I'm always looking for new ideas for sides. Points for the eggplant. Gonna try that sometime. 
Thank you.
We like our eggplant, good cooked so many ways.
Did you know that eggplant is classified a fruit, and as a Berry.

Thanks for the Point.
CR That looks great I could eat most of that. Points
Richie
Thanks Tropics, appreciate the Point.
 
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Wow John!

Everything looks absolutely delicious!

That plated shot should be on the cover of a food magazine!

Very nicely done!

Point!

Al
Well schucks, thanks Al.
I take pride in getting pics, gotta work to get a good one.
Appreciate the compliment and Point.
 
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