Country Style Ribs (CSRs)

[michelcoco]

red        I did the Montreal smoke meat recipe. turn out really good. I don't know if

             you tried it yourself???

 

[bugz13]

Why did I look at this? I'm so damn hungry now... nice job Bear!

 

[Bearcarver]

 
Why did I look at this? I'm so damn hungry now... nice job Bear!

Thank You Much, Bugz !!!

Bear

 

[drayspencer]

Thanks for bumping this post up guys. I was wondering what to try next. Gonna use the recipe step by step since they look so good.  

 

 

[Bearcarver]

 
Thanks for bumping this post up guys. I was wondering what to try next. Gonna use the recipe step by step since they look so good.  

 

Thanks Dray!!

Just yell if you have any questions.

Bear

 

[elkmaster101]

going to try this out.

 

[Bearcarver]

 
going to try this out.

Great !!

Like I said earlier, "Just Yell if you run into any questions".

Bear

 

[drayspencer]

 
Thanks Dray!!

Just yell if you have any questions.

Bear

Sure will....thanks  

 

 

[cekkk]

Newbie question, Bear.  So you smoke the ribs right on the smoker rack to begin with, and not in a pan, right?

 

[Bearcarver]

 
Newbie question, Bear.  So you smoke the ribs right on the smoker rack to begin with, and not in a pan, right?

Yes---To get some good light smoke on them---I think for 2 1/2 hours.

Then I did 1 1/2 in covered foil pan.

Then I ran my Weber Q up to 500*, and lined them up on that, coated them with BBQ sauce & flipped them around until they were a little scorched on the surfaces.

Bear

 

[cekkk]

Thanks, Bear.  I'm still very much in the student phase and am smoking more than we can eat.  Fortunately, I've got hungry friends.

 

[Bearcarver]

 
Thanks, Bear.  I'm still very much in the student phase and am smoking more than we can eat.  Fortunately, I've got hungry friends.

LOL---Must be doing good if the friends are devouring all your overflow!!!

Bear

 

[cekkk]

You'd think.  Truth is, these guys would fight hogs at the trough!

 

[dairydennis]

Smoking some CSRs along with some spare ribs on the Broil Keg today. Doing the ribs 3-2-1, and the CSR's like Bear did. Only got this new cooker (Broil King Keg) 2 weeks ago and alreay have grilled on it, smoked brisket and cooked pizza. Can't wait for the ribs!:yahoo:

 

[Bearcarver]

Smoking some CSRs along with some spare ribs on the Broil Keg today. Doing the ribs 3-2-1, and the CSR's like Bear did. Only got this new cooker (Broil King Keg) 2 weeks ago and alreay have grilled on it, smoked brisket and cooked pizza. Can't wait for the ribs!

Sounds Great, Dennis!!!

Be careful with the CSRs. If they're in the thin side, they can Dry out pretty quick.

Bear

 

[cekkk]

How can you prevent drying out?  Watch internal temp closely, use water or something else?  Also I'm not understanding the water thing.  Bear doesn't show using it with the CSRs.  Is there a rule of thumb with water?  Thanks.

 

[smokeitifugotit]

How can you prevent drying out?  Watch internal temp closely, use water or something else?  Also I'm not understanding the water thing.  Bear doesn't show using it with the CSRs.  Is there a rule of thumb with water?  Thanks.

HI there, i followed Bears step by step and went according to his temps and exact times and had no dry problems at all. I've actually done these twice this way and turned out gr8 each time. Did not use water. Good luck!
Fred
P.S. Just noticed you're at 9000 feet. That's probably gonna change things...awful dry up there. Suggest moving downhill...LOL. You might want to use the water pan after all. Again, good luck.

 

[cekkk]

Thanks for the tip.  It is just a tad dry up here.  Guess I need to take the smoker down to Phoenix this winter.  Hmm, not much improvement there!

 

[pigbark]

Next time im at the store, im gonna pick some up... they look great and I best they taste even better- Good post Bear,thanks...

 

[dairydennis]

Bear, they did come out a tad dry, but still had a great taste! I will have to watch temperature a little closer next time. On a brighter note, the St. Louis Spare ribs came out great!:sausage: