SAMS has CSR's in the meat case and I'm getting a pack or 2 for the weekend!
Thanks for the inspiration Bear!!!
Todd
Thanks for the inspiration Bear!!!
Todd
Thanks Johnny,Here are some porkchops I did with that method. They were stellar!
http://www.smokingmeatforums.com/forum/thread/98807/buttermilk-brined-pork-chops-mmmmmmm
Very pretty ribs you got there, Bear! I love CSR's - I've done bunches of them. Lotta meat for not a lotta money - they go on sale all the time around here.
Some place cut them from the pork butt and some places cut them from the loin end, either with or without bone. I like both cuts but they both taste and cook differentlyLook good Bear! Those are some very lean CSR's compared to the ones we get around here. Here they are a lot like pork butt - marbled with fat.
Some place cut them from the pork butt and some places cut them from the loin end, either with or without bone. I like both cuts but they both taste and cook differently
Great!I have some CSR's on now. Gonna do a 2-1.5-.5 @230 with a bit of Applewood, and then dinner)))
yummy!
Still dry using "2-1.5-.5" ???The CSR's came out OK. A bit dry, but tasted good.
I'm Sure I'll do better next time))
JD
JP61's comment: Picture perfect ribs and photography.
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JP61's comment: Looks yummy!
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Nice job Bear!