Country Spare Ribs

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tomd8

Fire Starter
Original poster
May 21, 2018
55
11
I did a small batch of CSRs using useful tips I've been reading here and Jeff’s rub. I used my manual 30” Masterbuilt and dual probe TP-20. Ribs were smoked for 2 hours, panned with apple juice and BBQ sauce covered for 1 hour. Finally I put them back on the smoker grate and mopped with BBQ sauce for 1.5 more hours for a total of 4.5 hours. I wrapped 2 of the ribs with bacon as a test after seeing how good one member’s post looked using a rotisserie. I kept the smoker temp under 240 and the ribs under 160 deg. I wanted to avoid drying them out like my last batch while making them tender. I have to say this was a success…tender and moist. My daughter, grandkids and I loved them.

CSRsRubbed (876 x 493).jpg


CSRsSMoked (876 x 493).jpg
 
Looks mighty tasty from here.

Point for sure.

Chris
 
those look great! i will try the bacon wrap around the CSRs next time i cook them. i usually take mine to 180-185 and never have a moisture problem. i usually get the country style ribs from the shoulder (basically boston butt strips) so im actually trimming fat from them before i cook and still get a lot of rendering. i bet those tasted fantastic!

Happy Smoking,
phatbac (Aaron)
 
Thank you for the kind words. Success feels and tastes good! What to smoke next? In the meantime I have a sourdough bread test in my kitchen that I have to proof.
 
Bear - That is one impressive list of instructionals. I do have some bluefish in the freezer that can use some attention.
 
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