Country Style Pork Ribs (Bear's First Time)

Discussion in 'Pork' started by bearcarver, Mar 23, 2011.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    that's what i was thinking..................
     
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are some great looking CSRs you got there Bear.  I haven't tried them myself but from the looks of those I may have to...
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I will do these again---before too long too.

    I will not let them beat me!   [​IMG]

    Bear
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Johnny,

    I have a few more, and they seem a little more marbled, but 6 hours is definitely too long for these guys, for me.

    Bear
     
    Thanks Steve!
    Yeah,

    They were OK, but probably the least of a win I've gotten.

    Too many variables I think, so I gotta pay closer attention next time.

    Bear


    Thank You Michael!

    Bear
     


    Thanks,

    I use that pretty often---I really like it.

    Bear


    Thanks Craig,

    Bear
     
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member


    Thanks Mike!

    However don't follow this one step by step.

    It leaves something to be desired.

    It will not come even close to my step by step list.

    Actually probably everything but the time is good.

    Bear
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank you very much guys (JFK, Merv, Biaviian, and Boykjo)  !!!!

    Bear
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    6 hrs. would be long for CSR's, next time treat them more like a porkchop - take them to about 170 internal (approx. 2-3 hrs.). My favorite way of doing CSR's is to mix just enough Ton'y Chacharo's into 4 cups of buttermilk to give it a little flavor, then put the CSR's into a big plastic container and dump the buttermilk mix over the top. Let them sit overnight in that then smoke them for a couple of hours with mesquite. The buttermilk enzymes helpt to tenderize the pork and give it a really tasty tang on the finished product.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Johnny, good to see you back & active!

    You have a thread on that, with pics?

    Bear
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job Bear! I've never made CSR's before, but I may have to try a bunch after seeing yours. Yours looked very good! Now about the veggies. I see them on your plate, but did you eat them?   [​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes I did, but those frozen mixed veggies were lousy!

    I prefer Broccoli, green beens, sugar snapped peas, corn, or baby carrots with my roasted reds & any kind of meat---preferably smoked.

    Bear
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking ribs John. Nice work
     
  12. flash

    flash Smoking Guru OTBS Member

    I do like a 2-1.5-.5 for CSR. No more than four hours and you'll find they will not be dry. Great photos.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Scar!

    Bear


    Thanks Flash.

    That's probably better than what I was thinking.

    I was gonna try 2-2, and then check to see if I want to put them back in with a little sauce on, but if they're done after 2-2, I'd be pulling them then.

    Your 2-1.5-.5 will give me the last half hour with some sauce on.

    I think My next shot will be 2-1.5-.5.

    Bear
     
  14. porked

    porked Smoking Fanatic

    Great job Bear on the CSR's, never smoked them before but you know I'll have to try it now. I can always count on you to get me educated beforehand, thanks for all you do. [​IMG]
     
  15. bakerboy7

    bakerboy7 Smoke Blower

    Great lookin' CSR's, Bear.  The only way that I have found success with them is in the pressure cooker but you have inspired me to give them another chance.

     

    Chris
     
    Last edited: Mar 23, 2011
  16. smoker21

    smoker21 Meat Mopper

    Looks yummy.  I'm gonna try some this weekend but I'm gonna get me some mustard))))
     
  17. skully

    skully Meat Mopper

    xcellent........[​IMG]
     
  18. davef63

    davef63 Smoke Blower

    just did some on the grill the other night, good, but a little dry, i think its pretty easy to overcook these rascals!
     
  19. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Porked,

    I wouldn't follow this one. I'm not happy with it this way---Too long in the smoker---The next one will be better!

    Bear


    Thanks!

    Bear


    Great!

    I like to use Wocestershire (thick) on Beef, but I like mustard better on Pork.

    Bear


    Thank You,

    Bear
     

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