Buttermilk brined Country Style Spare Ribs.... don't get no better than this!

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jirodriguez

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 5, 2009
4,656
144
Portland, OR
Since I was firing up the WSM to smoke a brisket for a dinner party tonight I decided to smoke some CSR's to be used later in the week for dinners.

The brine is super simple: buttermilk, and Tony Chacharo's Creole seasoning. Just add Tony C's to taste.

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CSR's into the bath for an overnight soak.

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Next day around 8:00 AM tossed them onto the top rack.... brisket is on the bottom rack all foiled up, so the drippings aren't  a problem. Getting hit with with some mesquite smoke.

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More to follow.....
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.... and here they are.... 3 hrs. at 220° with some mesquite smoke.... mmmm, mmmm, good! Just got done vacuum packing them (minus a sample piece
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). They will be used later in the week for dinners.

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