Search results for query: CSR

Well I guess that method also works. I mean not ideal, though I totally understand where you are coming from, I'm purposely letting my current batch of back bacon curing 2 days longer then I did the math for just because I'd rather not question it like I did the first time around. lol.

I started off with the brisket, then pulled pork, beef ribs, turkey, finally pork ribs adding each throughout the day with the HOPE they'll be done approximately all at the same time. As things were finishing off I put them in a cooler wrapped to keep temperature. Brisket was last off the smoker...

Well you sound like the rest of us, I usually fill the freezer with raw meat when it goes on sale, then in the winter I do most of my smoking, replacing the raw with smoked. Then in the summer during hurricane season we try to empty the freezer, so we can start the whole process over again. Al

Hi All Just picked up a package of CSR's..I have a few options on how to cook them. I'm going to marinade them in a Char Siu sauce, going for more of a Chinese boneless ribs type. I'm thinking the best way would hot n fast, like the Chinese do. 1 Hang then in my WSM 2 Grill them over charcoal 3...

I'm going to assume because of how you worded that, that you want a ROUND 20" disposable pan? What smoker are you trying to fit this in? In any case, Ill bet your easiest bet would be a disposable turkey roaster pan. Its oval shaped. This one is 18 x 12 x 4: [B077GMS1RB] My second thought...

Hi What package mix did you use? I'm using Por Kwan today. Hope it comes out good..I got some CSR in the marinade now. Going to grill them. Dan

Thanks Dave, I use left over spare ribs all the time for chili and it’s awesome. The CSRs were on sale so I thought I would give those a try. Hoping for success lol. Thanks for the nice comment

Country Style Ribs Crazymoon Those ribs look amazing. Point for sure. Chris

...butchered and sent over a 3 packs marked “ribs” but the package was funny shaped, like it may have been a small Boston butt. So I assumed it was CSR’s. Imagine my surprise when I opened then and discovered this! The one at the top looks almost like a CSR loin back rib. I’m not sure...

...out what ABT was. Atomic Buffalo Turds. Now you want to confuse me with CRS. Because CRS means something entirely different to me than it does to you. Can't Remember sh_t is why I have a book of printed out recipes and methods. LOL! Oh wait... you said CSR. OK, still confused. :rolleyes:;)

I finally tried a CSR using Jeff's recipe and rub here are the ribs: Mustard added Jeff's rub applied and a 15 minute wait A 1 and half hour smoke at 225* with cherry chips, then panned and covered for an hour. They tasted awesome and the finished pic doesn't do them justice ! :) Easy and...

A store near me that I've gotten CSRs from alot, like any time they have em on sale I go there, because they have an actual butcher department has their store ones on sale for 1.99 a pound. I've read here and there on doing this but they all use bbq sauce and hacking them up first. I'm...

I don't know how big an XL BGE grate is but will it all fit? My suggestions: 1st cut the 5lb block of Mozz into smaller 1/2lb pieces. for better smoke penetration. 2nd drop the ice and go with frozen jugs of either water or soda(less moisture). 3rd Since this is your first attempt. Start off...

I find I like the babybacks better. I did a CSR, St Louis, and Babyback test and the CSR's came in last. Though they were all awesome. The babybacks were just the most flavorful :) I look forward to seeing your results!

A new smoker owner asked me how to smoke CSR's. He didn't want any sauce recipes or fancy stuff, he just wanted a method. I did this cook to demonstrate the basics. I rubbed some ribs down with my basic barbecue rub but told him there were many good commercial choices. I preheated my smoker...

Stock up on those prices and experiment with various smoke times. My best advise would to smoke one block - pull it off at 2hrs and taste it. If it's too strong wrap it up and place in the fridge overnight. Try it the next day and see how it goes. If it's not strong enough then put it back on...

@daricksta I found your Nov. 2017 post on the 2012 post you quoted on Traeger pellets. I have Apple and Pecan Traeger with 70% Oak. I like the Oak with Pecan or Apple. This is the part that applies to the Traeger pellets I have. Who knows if they got rid of the oils since 2012 with the...

Country Style Ribs (CSR) come form almost the same spot as the Pork Butt. Hell they share the shoulder blade bone. I love eating CSR's and rarely do I hear of people cooking to 205F+ temps. I would eat them that way but you usually get them more in the ballpark of the temp you cooked your...

CSR = Country Style Ribs, like pork steaks or pork strips just a way to cut up and market a butt...LOL I don't usually make large quantities when I make boudin. That way I always appreciate what I have, I get plenty of chances to improve the taste if I can remember what I put in it last time...

...spots on the grate got to a point where I felt the need to replace it again. So as I said, I just ordered my 3rd grate and when chatting with the CSR, he said that the grates will only last about 2-3 years due to the porcelain coating on the grates. At this point, I started considering buying...