Country Style Ribs

[rabbithutch]

After getting Jeff's newsletter, I picked up a package of CSR's. These are my first.

I rubbed them in Jeff's rub and put them in the fridge until tomorrow. I plan to smoke them on my mini-WSM. The temp I'll try to hold will be 225-240° as Jeff suggested.

How long should I expect them to take at that temp? I forgot what the weight is but I'd guess about 5 lbs. There are 6 - maybe 7 - of them.

Is this a couple hours or more like half a day?

 

[me6164]

I always treat them as I do spares. 225-240 with the 3-2-1 method.

 

[peavley]

Rabbit,

How did the CSR's turn out?  Were you able to keep up the temps in the mini WSM?

 

[rabbithutch]

Rabbit,
How did the CSR's turn out?  Were you able to keep up the temps in the mini WSM?

They came out GREAT!

I cooked them to IT temp of 153°. I wound up doing them in the MES because it was easier. Don't remember the time but they cooked quicker than I thought they would.

Thanks for askin'.

 

[flash]

Really. I give them no more than 4 to 4 1/2 hours. No need for 6, atleast in my view. This is nothing more than pork butt meat.

 

[smokinhusker]

Happy to hear they turned out so good! In the MES 40, mine take about 4-5 hrs. 

 

[talan64]

Qview = Fat Guy Po$n!

 

[rabbithutch]

:th_What_NO_QVIEW:






Qview = Fat Guy Po$n!

Was waaaaay too hungry to waste time lookin' for the camera!

 

[oldschoolbbq]

OK, Hutch. You know the rules 

. Now go to the penalty box

.LOL

 

[scarbelly]

Was waaaaay too hungry to waste time lookin' for the camera!

Falls back to your Boy Scout days -- BE PREPARED 

 

[rabbithutch]

Can I take my wine with me to the penalty box?

:sausage:

 

[ironhorse07]

You knew you would get called on the q-view. I'll see you in the penalty box if you got wine.