SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Country Style Ribs (in my Old Toy)
This is the way I used to do CSRs, before I got a Smoker in 2009.
This is the way they instructed in the Book that came with the “Showtime Rotisserie”.
In 2009 the cord was heating up, and I got interested in Smoking, so I cleaned it up & put it away.
The Ribs were always Great this way—Tender & Tasty, but not smoked.
So Mrs Bear was always hounding me to make some that way, or she said she will do them in the Crockpot.
So since I’ve been having all kinds of trouble getting around, and I used to like them this way too,
I figured I’d try to fix the Showtime & give it a go.
So we took the thing apart & checked it out, and it turned out the wire was broken inside, right at the plug.
Probably happened from pulling the plug out, by the cord, including Me (I confess).
So we cut it off & attached a new plug on the old cord, and it works Fine.
So I Thawed & rinsed almost 4 pounds of Bone In Country Style Ribs, and put them in a Pot of Water.
Then I brought it up to Boil, but only for a second, then cut it way back to simmer. Sounds strange to boil ribs, but they are only at “Boil” for a few seconds, and then right to Simmer. I just turn the heat off as soon as I take it off boil, and leave it there for about 15 minutes. I figure a couple minutes at 212° in water, doesn’t hurt any more than an hour or more @ 230° air Temp, and this is the method they recommend in their
Then I let them cool to the point of being able to handle them good enough to slide them onto my 6 skewers.
Then I snap the skewers in position on the rotating skewer wheel, with the 4 pointed triggers on the right.
I made sure no 2 big ones were next to each other, so they don’t fight with each other while rotating.
Those triggers will be doing the turning of the individual skewers when they hit the gear on the right, as the whole wheel goes by. This way each time one comes around to the front, it’s ready for some more basting.
So this Batch I basted with a squirt bottle of Kelchner’s Pineapple Teriyaki Marinade & a basting Brush.
I did them all a few rotations for 3 times over the next half hour. Then I checked them to make sure they were all at least 145° IT , and they were, so I removed them to a Plate.
Then I put one of the bigger ones on a plate for Me, along with some Cut Green Beans & some Spanish Rice.
Then the next day I needed some Snacking Treats, so I sliced a bunch of CSR in bite-size pieces, squirted some with Teriyaki, and some with “Mike’s Hot Honey” & Nuked them up nice & Hot.
Then that second night I cut some more slices of CSR, and some little slices of some Loin Ham, squirted some Teriyaki on the CSR slices & some Mike’s Hot Honey on the Loin Ham, and some Spanish Rice in the Middle. Then I Nuked it all up.
That Made the Bear Happy for another Night’s Supper.
Thanks for stopping by,
4 Pounds of Bone-in Country Style Ribs:
Trimmed a couple loose parts off:
Into a Pot, bring to Boil, then immediately cut back to Simmer for 15 minutes:
After Simmering for 15 minutes. Letting cool, so I could handle them easily:
All Skewered Up, and ready for Spinning:
All in place on Spinner Wheel:
Basting with Kelchner's Pineapple Teriyaki Marinade--Sauce:
3rd round of Basting:
Removed from Spinner Wheel to plate:
Bear's First Helping for Supper, with Cut Green Beens & Spanish Rice:
Next Day Snack, with Teriyaki on left pieces and Mike's Hot Honey on Right pieces:
Next Night's Supper of Loin Ham on left with Hot Honey, and CSR pieces on Right with Teriyaki:
And a Pile of Spanish Rice in the Middle & Nuke everything nice & Hot: