Country spare ribs: need a direction to go!

[jcam222]

I always cut steaks by removing the bone and then cutting about a 2 inch steak slicing from the fat side down through the meat side.

If you cut like 3 inch thick the same way you can then lay the steaks flat and slice into the CSR rectangles. That should get it done, but I don't go that route. Hell I prefer to just cut 2-3 giant flat slabs and smoke them like they were a rack of spare ribs but without bones. They come out soooo awesome like this!

I saw a video of exactly this on Tiktok yesterday. They looked great.

 

[DougE]

I always cut steaks by removing the bone and then cutting about a 2 inch steak slicing from the fat side down through the meat side.

If you cut like 3 inch thick the same way you can then lay the steaks flat and slice into the CSR rectangles. That should get it done, but I don't go that route. Hell I prefer to just cut 2-3 giant flat slabs and smoke them like they were a rack of spare ribs but without bones. They come out soooo awesome like this!

I do similar without de-boning. I cut slabs about 2 inches thick off the end opposite the bone until I get to the bone. Great for buckboard bacon. What is left with the bone gets turned into sausage. I expect the butchers saw off the bone end for pork steaks and turn the rest into boneless roasts and boneless CSR.

 

[DieselTech]

Ok I finally got them on & smoking. 2 of the spare ribs had bones, so I left them whole.

The other 4 spare ribs got turned into burnt ends. Or working at it.

Here is a pic of them just starting out.

 

[912smoker]

Ok I finally got them on & smoking. 2 of the spare ribs had bones, so I left them whole.

The other 4 spare ribs got turned into burnt ends. Or working at it.

Here is a pic of them just starting out. View attachment 701861

Is that Casper overseeing the cook?

Keith

 

[DieselTech]

2 hours in & they are looking & smelling good already.

Can't wait till supper.

 

[DieselTech]

I just realized, i dont have any tinfoil pans to put the burnt ends in when the BBQ sauce is added.

What else can I use? Will my cake pans work? Or will it forever stain & flavor my cake pans?

Thanks.

 

[SmokinEdge]

Do you have foil? Make a foil pan from that if you have it.

 

[DieselTech]

Do you have foil? Make a foil pan from that if you have it.

Yes I own stock in aluminum foil. I got plenty of foil.

Thanks. I'll make a boat for the ends.

 

[912smoker]

Or line your cake pan with foil.

Looking good so far!

Keith

 

[DieselTech]

I gotta say. Spare rib burnt ends might be something I do more of.

For the 1st time making they turned out pretty good. I end up using Famous Dave's rib rub & KCMasterpiece BBQ sauce.

I'm delighted!!!

 

[SmokinEdge]

Looks delicious. Look for Meat Church Holy Gospel rub, thank me later. But nice work on this cook.

 

[DougE]

Everything looks fantastic!!

 

[DieselTech]

Looks delicious. Look for Meat Church Holy Gospel rub, thank me later. But nice work on this cook.

Yeah I heard all the Meat Church rubs were good. I just need to order a bunch of different stuff.

They turned out pretty good. The Famous Dave's for me has too much of something for me. I think it's either onion or garlic is a bit heavy for me.

Thanks.

 

[SmokinEdge]

MC Holy Gospel and the Holy Voodoo are bomb rubs for most everything not beef. For beef I’m a salt pepper or SPOG kinda guy.

 

[DougE]

MC Holy Gospel and the Holy Voodoo are bomb rubs for most everything not beef. For beef I’m a salt pepper or SPOG kinda guy.

Same for beef, here. I use Jeff's Texas on beef and it is that (SPOG) with a little chili powders thrown in. I like the ratio he uses. Far as the MC stuff, I will give it a try and replicate the spice profiles if possible. They made it, I can, too.

 

[Brokenhandle]

Looks like it turned out great!
Also if you ever run into the issue of not having foil pans or foil again, coat your pans with dawn dish soap and let it dry. Everything will wash right off. I've seen white enamel coffee pots on a campfire turned black come clean with ease.

Ryan

 

[912smoker]

Looks like everything turned out great !
Need to try those burnt ends myself.

Keith

 

[gmc2003]

Looks pretty darn good to me. Nice job DT

Point for sure
Chris

 

[texomakid]

Oh those look good

 

[SmokinVOLfan]

Weekend CSR's w pics

Ran across a deal on some CSR's last weekend that I just couldn't turn down. Haven't cooked these in quite a while so kind of just threw this together on a whim. Here they are in their glory. Around 13ish pounds for under $15. Not bad. Seasoned these up with what I had on hand real quick...

www.smokingmeatforums.com

Check this thread out by SmokinVOLfan , I remember him doing these...he enabled me to go out and buy some!

Ryan

Thanks for the shout out Ryan. I had forgotten about these. Now it’s about time to do some more!