Country Spare Ribs

[tomd8]

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.

 

[motocrash]

They look awesome Tom!

 

[oddegan]

They definitely look like a big success. Great job!

 

[chilerelleno]

Looking good.

 

[gmc2003]

Looks mighty tasty from here.

Point for sure.

Chris

 

[phatbac]

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)

 

[SmokinAl]

They look fantastic!
Nicely done!
Al

 

[tomd8]

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.

 

[Bearcarver]

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.

Those Look Great, Tom!!
Nice Job!
Like.
What to Smoke next???
Click on this for some Ideas:
Just click on "Bear's Step by Steps".

Bear

 

[tomd8]

Bear - That is one impressive list of instructionals. I do have some bluefish in the freezer that can use some attention.