Country Style Ribs...wow

volsfan

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Original poster

Jun 8, 2010

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11

• Sep 2, 2013

• #1

Cooked my first CSRs today. Won't be the last. Cooked them in a pan in my Vision. Between 225 and 250 for 2 hours, foil and add some Apple juice back on for 1.5 hours, unfoil and glaze and back on for an hour. Some of the best ribs I have ever had.

 

rdknb

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Jan 23, 2010

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Chester (Kent Island), Md

• Sep 2, 2013

• #2

Hmmmm didn't happen with out pictures :)

 

volsfan

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Jun 8, 2010

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• Sep 2, 2013

• #3

image.jpg

• volsfan
• Sep 2, 2013

Ready to go on the smoker with Bone Suckin Rub and brown sugar

 

volsfan

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Jun 8, 2010

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• Sep 2, 2013

• #4

image.jpg

• volsfan
• Sep 2, 2013

Finished product ready to eat

 

bama bbq

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Sep 24, 2011

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Rocket City (Huntsville) AL

• Sep 2, 2013

• #5

They sure look good!

 

JckDanls 07

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Sep 10, 2011

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• Sep 2, 2013

• #6

dang it.. they look good... question though... doesn't cooking in a pan for the first 2 hours defeat the purpose of putting in a smoker ?

 

volsfan

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Jun 8, 2010

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• Sep 2, 2013

• #7

Not at all. I just use disposable aluminum pans and cook uncovered. Got that tip from Myron Mixon. He cook almost all his competition meats that way. Keeps the juices in and keeps the meat moist and tender. Cleanup takes 5 minutes too.

 

mdgreco191

Newbie

Aug 1, 2013

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10

Georgia

• Sep 12, 2013

• #8

Did you turn the ribs over at some point to expose all sides to the smoke?

Those sure look good!

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Sep 12, 2013

• #9

JckDanls 07 said:

dang it.. they look good... question though... doesn't cooking in a pan for the first 2 hours defeat the purpose of putting in a smoker ?

Click to expand...

I agree, not at all. I do rotate the ribs around though.  Beefies here

BeefShortRibs0068.jpg

• flash
• Sep 12, 2013

 

Last edited: Sep 12, 2013

miamirick

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plantation fl

• Sep 12, 2013

• #10

Looks nice. Hope you guys take out Oregon this week!

 

Last edited: Sep 12, 2013

• 

Reactions: bgosnell151

hambone1950

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Jul 23, 2012

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Metrowest Boston , ma.

• Sep 13, 2013

• #11

Volsfan said:

Not at all. I just use disposable aluminum pans and cook uncovered. Got that tip from Myron Mixon. He cook almost all his competition meats that way. Keeps the juices in and keeps the meat moist and tender. Cleanup takes 5 minutes too.

Click to expand...

:sausage: I am a FAN of the PAN!

 

Last edited: Sep 13, 2013