• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Country ribs


Joined Nov 11, 2013
So I picked up some country ribs at the local store today.

I knew they were not for dinner today, but I wanted to smoke them for use this week for making other things. With that in mind, I kept the seasoning pretty basic: Salt, Pepper, and Powdered Ginger.

I threw them on about 3:30 this afternoon, and plan on removing them around midnight The ECB has been pretty temperamental about holding temps today, and I have been babysitting it...I  was using the Minion Method, until the ECB started having its own way with things...

I'm using B&B Lump and Hickory chunks

I would post some pics.... but I ain't lifting the lid... ;)


Master of the Pit
Group Lead
Joined Jul 23, 2012
Wow , 9 hours on the ECB ? What temp is it holding? Are the CSR's just on the grate , or are they in braising liquid?


Joined Nov 11, 2013

9 hours -15:30 - ~00:30

Temps between 200 and 300.. Most times it will settle down and cruise around 225-250

Salt, Pepper, and Ground Ginger on the pork

Top Grate

Just water in the pan

At in the last hour, I used the remainder on my Yakitori Glaze on it (see the grilled chicken section for more information)

They smell great, and will probably be used for soup, pasta, breakfast, etc
Last edited:
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.