Country Style Ribs, Shoulder

[chilerelleno]

Nice, Chile! I’ve had CSRs on my mind.

Very much appreciate the Like and compliment.

 

[chilerelleno]

@c farmer
Thanks for the Like.

 

[illini40]

Thanks man.
Yes, they'll be labeled as CSRs.
But not always labeled as shoulder or loin, so know the difference, color and fattiness and bone shape.
Know the difference cause they must be cooked differently.

Thank you!

Can you help me with the quick and dirty on how to determine those differences?

 

[chilerelleno]

Thank you!

Can you help me with the quick and dirty on how to determine those differences?

#1 Answer: Read the labeling and/or ask the butcher/clerk.

 

[myownidaho]

Thanks, Chile! CSRs have been a nemesis. No pictures, but what I pulled out of the smoker today are the best I’ve done. Pigalicious.

 

[chilerelleno]

Thanks, Chile! CSRs have been a nemesis. No pictures, but what I pulled out of the smoker today are the best I’ve done. Pigalicious.

No thank you, and great job!
I always am happy when I nail something.
The Swine is Divine.

 

[Smkryng]

Decided to pick up some fresh CSR's today and put a smile on the family's faces.
On request Publix cut'em for me off a nice shoulder, gotta love their service.

Menu
Hickory Smoked/Glazed CSRs
Green Bean Casserole
Stuffing
Sugar Kiss Melon

The CSRs
Rubbed with my homemade pork rub recipe
https://www.smokingmeatforums.com/threads/chiles-pork-and-chicken-rubs.278054/
Let the rub's salt brine into the meat and the meat come to room temp
Fired up the smoker to 225°-250° and fed it some hickory
Let the ribs smoke to an IT of 175° and then glazed with SBR
Pulled at 180°-185° IT

Rubbed and resting

Three hours spritz

Glazed

Finished

Green Bean Casserole
2 cans green beans
1can whole corn
1 large onion chopped
3 stalks celery, chopped
1/2C slivered almonds
1.5C French Fried Onions
1 can each condensed Cream of Mushroom/Cream of Celery
1C milk
1t black pepper
1T garlic minced
1T Lawry's Seasoned Salt

Preheat oven to 425°
Mix all ingredients together in a 9x13 casserole dish
Cover tightly with foil and bake for one hour
Uncover and spread FFOs on top, return to oven and bake for another 15-30 minutes

The Finale

Just curious, was the IT of 185 enough? I seen another post say pull around 190-195, but i would think at that temp they would be about falling apart and wouldn't have much rib like quality left.

 

[chilerelleno]

Just curious, was the IT of 185 enough? I seen another post say pull around 190-195, but i would think at that temp they would be about falling apart and wouldn't have much rib like quality left.

These were a little thinner than usual and were nicely tender at that temp, they would've been overcooked if I'd taken them to the normal 190°-195°.

 

[Smkryng]

These were a little thinner than usual and were nicely tender at that temp, they would've been overcooked if I'd taken them to the normal 190°-195°.

When you say normal 190-195 do mean normal for shoulder or that if your ribs are thicker that’s your normal temp? I’ve got some on right now that are probably around an 1 1/2 in. thick, maybe 2 in.

 

[chilerelleno]

When you say normal 190-195 do mean normal for shoulder or that if your ribs are thicker that’s your normal temp? I’ve got some on right now that are probably around an 1 1/2 in. thick, maybe 2 in.

190°-195° is my normal finish temp for thicker shoulder CSRs.
These were only about an inch, normally about 1-1/2"-1-3/4" inches thick.
I double check temps periodically in various ribs and at the same time probe for tenderness with my handheld therm.

 

[Smkryng]

190°-195° is my normal finish temp for thicker shoulder CSRs.
These were only about an inch, normally about 1-1/2"-1-3/4" inches thick.
I double check temps periodically in various ribs and at the same time probe for tenderness with my handheld therm.

Thanks Chile, and thanks for the quick response!

 

[chilerelleno]

Thanks Chile, and thanks for the quick response!

My pleasure, hope it helps.