Country style ribs (Texas Roast)

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cansmoke

Smoking Fanatic
Original poster
Jul 21, 2012
679
951
Hamilton, Ontario
I smoked up a rack of country style ribs or Texas Roast as it is called in this part of the world. Seasoned them up and put into the electric smoker for 3 1/2 hours first at 240 and then down to 235. I fired up the offset and finished the ribs off indirect. The potatoes went into the electric and then down on the coals in the offset. I used maple wood chips. Ribs came off at 180F I could have pulled them a little sooner but no complaints. You know the food is good when there is NO conversation at dinner.

We made a loaf of beer bread as well. (a quick cook bread where the leavening agent is beer)

I may get kicked out of this illustrious group but we prefer country style ribs to back or side ribs. MORE MEAT!
 

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Understood and just kidding. My mother-in-law was from (East Brady) the same town that Jim Kelly is from, and I saw him play in person when we both were in high school.
 
Are those the East coast style of 'country ribs' that are cut from the rib end of a bone-in pork loin? We get those occasionally, but I see country 'butt' ribs more often.
 
Are those the East coast style of 'country ribs' that are cut from the rib end of a bone-in pork loin? We get those occasionally, but I see country 'butt' ribs more often.
Thats kinda what it looks like to me too. I see them a lot around here . butt ones are the best. But we also have some here that are cut from the tail end of a boneless loin. Butterflied and then cut into strips.
 
I’ve never seen CSR’s with a bone in them. Around here they are just strips cut from a butt. Very interesting & they sure look good!
Nicely done!
Al
 
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