Pork Country Style Ribs Q-View

ecto1

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Feb 22, 2010

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Spring, Tx

• Aug 21, 2010

• #1

Was looking for something to smoke today and I found these for less than a dollar a pound.  I usually just grill them but I am gonna smoke them this afternoon and see how they turn out.  I have made these hundreds of times on the grill and they are a family favorite I hope I don't mess it up.  I am thinking 3-4 hours @ 225 with some hickory and apple wood. Gonna mustard some of them to try to get a bark in that short of time others I am gonna leave just with a salt and pepper rub.  Will have more pics later.

 

forluvofsmoke

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Aug 27, 2008

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• Aug 21, 2010

• #2

I noticed you're in Texas. Is mustard a normal thing for your smoked meats? Just got to thinking that it was a Carolina's style.

Anyway, I see you have the bone-in (edit: are they all bone-in, or are some boneless?), which is the way to go, as you'll be able to judge their doneness by shinkage much more easily.

If your going straight smoke (no-foil) for a bit of chewier texture instead of fall apart, just keep an eye on the shinkage and you'll know when they're ready.

We really enjoy CSR's here. Sounds like a good meal coming your way!

Eric

 

Last edited: Aug 21, 2010

ecto1

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Feb 22, 2010

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• Aug 21, 2010

• #3

forluvofsmoke said:

I noticed you're in Texas. Is mustard a normal thing for your smoked meats? Just got to thinking that it was a Carolina's style.

Anyway, I see you have the bone-in (edit: are they all bone-in, or are some boneless?), which is the way to go, as you'll be able to judge their doneness by shinkage much more easily.

If your going straight smoke (no-foil) for a bit of chewier texture instead of fall apart, just keep an eye on the shinkage and you'll know when they're ready.

We really enjoy CSR's here. Sounds like a good meal coming your way!

Eric

Click to expand...

I am from Texas and more importantly grew up on the Mexican border and mustard is not the norm but neither is pork in BBQ down here.  I spent 8 years in the Army with three of them being in Ft. Lee VA where I fell in love with southern pork style BBQ.  I do all my beef, goat, chicken, links, and traditional Texas style BBQ just like my dad has for years.  My wife says my beef Fajita's may have been reason enough for putting up with me.  But pork is a whole other story in 1996 I went to the pork festival in Lexington  N.C. and had pork BBQ for the first time.  Since then I have been BBQ's my pork southern style while all my other meats Texas style.  I consider this the best of both worlds.  My family doesn't complain and I am the only one I know who does their own pulled pork so when I make pork and I do that quite often I often have plenty of friends and family that convently find there way to my house.

Some bone in some boneless.
 

 

Last edited: Aug 21, 2010

ecto1

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• Aug 21, 2010

• #4

Here we go all seasoned up and in the fridge for a couple of hours gonna start the smoke @ around 4 hoping to be done in three hours.  My wife won't be home until around 7:30 to 8 from work so these should work out good.

 

meateater

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• Aug 21, 2010

• #5

Looking good, CSR's are one of my favorites.

 

miamirick

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plantation fl

• Aug 21, 2010

• #6

those look like a good start   gotta watch em close so they stay moist  i love em

 

ecto1

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• Aug 21, 2010

• #7

 

forluvofsmoke

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• Aug 21, 2010

• #8

Nice!!!!!

Nothin' to it, eh?

Good smoke, brother!

Eric

 

meateater

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• Aug 21, 2010

• #9

Nice smoke ring and looking very juicy, what more could you ask for?

 

ecto1

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• Aug 22, 2010

• #10

Here is a video of the smoke if anyone wants to see. 

 

mnjosh

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Jul 5, 2010

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Bloomington, MN

• Aug 25, 2010

• #11

Nice smoke, those look very good. Will be trying them soon as I have a lot of hog left in the freezer.

 

scarbelly

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• Aug 26, 2010

• #12

Great job my friend - those are some great looking ribs - need me a BIG plate of those

 

brdprey

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Jul 8, 2009

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westvalley city, utah

• Aug 26, 2010

• #13

thanks for sharing that was good info ill try it

 

duffman

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Jul 15, 2010

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Nebraska - Go Big Red!

• Aug 26, 2010

• #14

I've Never had County Style Ribs before but I am defiantly going to try it now. Thanks for the idea! 

 

wntrlnd

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Oct 18, 2009

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out on the western plain

• Aug 26, 2010

• #15

ECTO1 said:

I often have plenty of friends and family that convently find there way to my house.

Some bone in some boneless.
 

Click to expand...

yeah, i have some boneless friends too!   lol! 

(just kidding!  i don't really have any friends)

good thread!  i've been wondering about CSR.  i used to like to grill them, too.  but i never was really good at grilling them.  maybe i'll see how they smoke.