Thanks Inda!!Looks good 73saints, congrats on making the carousel!
Thanks Bear! Yeah, I left the store thinking I shoulda bought every pack they had!Looks Great, Saint!!!
99 Cents a Pound!!!!! Wish we'd get that price---I'd get a bunch!!
Nice Job!
Like.
Bear
Thanks browneyes, but I can't take credit for the herb medley, it's suggested on the bottle, only I add green onion tops. I tell ya, the basil and cilantro is a blend I never would have considered but it works!Loving your herb medley with sesame seeds! I think I will be "borrowing" that.
Congrats on the ride Saint!
Thanks Gary, having them for lunch today.Man those look great I could eat a plate right now.
Great job and a big Like
Gary
Warren, I bet these would be even better on wings...great idea!Just a thought and someone has most likely already done it but I bet this would make some great wings.
Warren
Thanks Ray!!Boy howdy, you hit that one clean out of the park! Congrats on a well deserved carousel ride, Like. RAY
Well they sure look great ! Around here they sell them 2 ways , like you have here , or with loin meat . Nice work .These were so good, I can’t believe it’s taken me this long to make CSRs
Thanks Chop!Well they sure look great ! Around here they sell them 2 ways , like you have here , or with loin meat . Nice work .
Thanks, it was hard to get a real accurate read but I started glazing at 160/170 or so, and let them set up an additional 30-45 minutes in the smoker w the vents closed 80%. I'd say 175 ish. I like that style of rib with a little chew (like a thick cut pork chop). I think my g/f would have preferred them more fall apart tender but they were exactly what I was looking for. I think the close up bite pic shows the texture pretty well...Dang Saint those CSR's look amazing! I haven't done any in a long time. They usually sell them around here for $1.69lb somewhere around there. What temp did you pull them at?
Thanks, it was hard to get a real accurate read but I started glazing at 160/170 or so, and let them set up an additional 30-45 minutes in the smoker w the vents closed 80%. I'd say 175 ish. I like that style of rib with a little chew (like a thick cut pork chop). I think my g/f would have preferred them more fall apart tender but they were exactly what I was looking for. I think the close up bite pic shows the texture pretty well...