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.
Oh yeah, the final product.
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.
The Eggplant and Asparagus got lots of butter/salt, and were grilled until just tender.
Money Shots
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.
Oh yeah, the final product.
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.
The Eggplant and Asparagus got lots of butter/salt, and were grilled until just tender.
Money Shots
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