CSRs...

[Unique Name]

I'm going for it.
Prepping the WSM now.
Wish me luck!

 

[Jeff Wright]

Gonna watch for some good ones!

 

[SonnyE]

I CRS about CSR's.
But I'll watch...

Somethin-a-ruther Spare Ribs?

 

[Preacher Man]

I been waitin' for this thread. Make it happen!

 

[Unique Name]

We've started the engines, folks...

 

[Bearcarver]

Just take a Breath & Dive in!!

Pay attention---They're one of the easiest things to Dry out, especially the ones cut from the Loins.
The ones from the shoulder have some Bone and more Fat. (Easier & Better tasting) IMO

Bear

 

[Unique Name]

Just flipped the little dudes and hit them with some honey butter.
1.5 hours in and IT @156

 

[Unique Name]

Well, we did it y'all!!!
Honey Butter country style ribs...
I ain't mad, I'll tell you that!

 

[Preacher Man]

Those look delicious! I'm gonna have to try the honey butter idea.

 

[Bearcarver]

Looks Mighty Tasty!!
Like.

Tip: Some people don't like it, but Pork is safe to eat @ 145° IT, according to USDA.
I pull mine between 145° & 150°.

Bear

 

[indaswamp]

Looks Mighty Tasty!!
Like.

Tip: Some people don't like it, but Pork is safe to eat @ 145° IT, according to USDA.
I pull mine between 145° & 150°.

Bear

...whole muscles cuts (not ground meat) and there is a holding time @145* to pasteurize the meat....

 

[Bearcarver]

...whole muscles cuts (not ground meat) and there is a holding time @145* to pasteurize the meat....

Exactly---That's what I said---"Pork".
Depends on how fast you can run:
The holding time is 3 minutes. It takes me longer than that to get it from the Smoker (or Grill) to my plate.

Bear

 

[indaswamp]

Good point Bear....