From the corner of slow and low: CSPRIBS

[philpom]

I have a full weekend planned smoking meats. Country style ribs yesterday, st. Louis style ribs today and beef brisket tomorrow!

I'm going to use the Pecos offset for the brisket and I usually like to burn it a day or 2 before a cook just to clean it up, and shake it down. It hasn't been long since i last used the Pecos so it seemed like a great time to toss on 5 pounds of bone in country style pork ribs.

Hit them well with my general pork rub #86, used post oak and finished with Mrs philpoms Zesty peach bbq sauce.

We served with a simple coleslaw.

Smoked around 225 -250 for about 5 hours. I spritzed regularly with apple cider vinegar. Good stuff and a great way to prepare for the brisket!

 

[JLeonard]

Love the signs. And when the protein looks that darn good you don’t need much in the way of sides.

Jim

 

[jcam222]

They look awesome! I love a good CSR

 

[SmokinEdge]

Excellent

 

[philpom]

Love the signs. And when the protein looks that darn good you don’t need much in the way of sides.

Jim

They look awesome! I love a good CSR

Excellent

Thanks y'all, the signs are fun, "country tyle ribs" are a nice easy way to mix it up and certainly taste great. Maybe something worth curing one day?