CSR help

[BrianGSDTexoma]

Country style ribs are something that kicks my butt. I remember grilling these years ago and being so good but the only way I seem to be able to make tender csr is like my buddy does and boil them first! I can smoke or grill these. Here is a image of what I have:



On another note what do you do when you over season your sausage and buy one that is bland and lean? You mix them together. This turned out pretty good! I love Hatch Pepper season and it is almost over.

 

[BrianGSDTexoma]

delete wrong thread

 

[gmc2003]

Country style ribs are something that kicks my butt. I remember grilling these years ago and being so good but the only way I seem to be able to make tender csr is like my buddy does and boil them first! I can smoke or grill these. Here is a image of what I have:

I usually smoke CSRs for a few of hours then braise in an disposable aluminum pan partially filled with apple cider until tender. Then back on the grill to tack up any sauce you choose to mop them with.

Chris

 

[chopsaw]

Looks like you have them cut from the shoulder , so that's good .
I stopped buying them myself . If I do end up with some , I grind them into sausage . Smoke , braise and grill would be my next try .

 

[BrianGSDTexoma]

I recall grilling these on a smokey joe. Maybe that what did it. I just remember how tender and delicious they where. Come to thing about was not a smokey joe. I can't even find image of it. Was a orange portable small kind of barrel shaped with a small smoke stack, big one piece handle and hinged. I with I still had that thing.

Awe found it. It is a Little Pal.

 

[chopsaw]

That's how I always did them . Hit and miss on the results .
Just get the internal temp right . If they are cut from the shoulder 185 to 190 is in the tender sliced range .
If they have a lot of loin meat 140 ish with a rest for sliced tender .
Brian . I know you can do it .
Or .
pork carnitas in a hatch chili sauce .

 

[SmokinVOLfan]

I rarely buy them but if I see them on clearance I will pick some up. I do what gmc2003 just mentioned above. Give them some smoke and then braise them in a pan. Did these back several months ago.

 

[SmokyMose]

I gave up on them. They have them on sale here quite a lot, but I never had much luck with them in a smoker or grill. Too dry no matter how you cook.
In a crock pot they might be alright....

 

[motocrash]

Chalk me up with gmc2003 and SmokinVOLfan , I do the same.

 

[Bearcarver]

I recall grilling these on a smokey joe. Maybe that what did it. I just remember how tender and delicious they where. Come to thing about was not a smokey joe. I can't even find image of it. Was a orange portable small kind of barrel shaped with a small smoke stack, big one piece handle and hinged. I with I still had that thing.

Awe found it. It is a Little Pal.

View attachment 508971

I used to make CSRs on my Showtime Spinner, by following their instructions, which called for bringing them to boil, and letting them Simmer. Then onto the Rotisserie to finish. They were Great !
Since that my best was SV for a few hours & finish on the Grill.

Bear

 

[mike243]

I have the best results on my Weber performer, a med heat and 1-1.5 hours with some hickory bark for flavor. over cooked the last ones I made on my pellet smoker, fell asleep for about a hour to long

 

[801driver]

I do them in my Smoke-it electric no different than a slab. Keep them going to about 200 IT and start checking with the poke, then pile all together to wrap in foil and into the cooler for at least an hour or two. Works for me. I guess a person could stack them together to kinda make one big slab for less exposed surface if you wanted, I have never tried that.

 

[smokerjim]

i usually just smoke them around 225 until internal gets to 185-190. the problem with country ribs is sometimes shops will go to far into the loin to get more of them out of a loin, true country ribs in these parts comes from the first 5- 6 ribs of the loin any farther then that and you start getting into leaner meat which needs to be cooked less.

 

[BrianGSDTexoma]

I am injecting with some Cajun butter now and will get some smoke on them and probably braise.

 

[zwiller]

Back in the days before I had a smoker, I grilled and seared them and crocked it with BBQ sauce. Was half decent. If I saw them on sale now I'd probably hit them sear in a pan and then dump into a crock with kraut and a little apple sauce.