need a little help with some pork

tommyp · Jun 28, 2011

Went to the local meat store. The guy who was there said he had boneless pork ribs. I said what the heck I will give them a try. So I humored him and bought some of his "pork ribs" He proceeded to cut rib like sections from what i believe was a long loin.

I am not really sure what to do with these sections. Should I just prepare and smoke them 3-21 like a rack? Basically I have 10 or so 1 1/4 inch square by 8" long sections of pork or should I do something different?

thanks

adiochiro3 · Jun 28, 2011

Yeah, these are likely Country Style "Ribs" (CSR's) which aren't ribs at all but a cut off of the shoulder. Sometimes they have a piece of the shoulder blade in them. They are very easy to smoke and taste great! A huge family favorite around here!

I rub mine with salt, pepper, and brown sugar. Add a little heat if you prefer. Smoke at 225* until they hit 165* Internal Temp. You will smoke these time and again, I promise!

tommyp · Jun 28, 2011

Cool thanks! That's what I will do then. How long ball park do they usually take to get to 165?

adiochiro3 · Jun 29, 2011

tommyp said:
Cool thanks! That's what I will do then. How long ball park do they usually take to get to 165?

Sorry. I meant to include that. Just a habit to cook to I.T. rather than time, so I don't usually mention cook times except when I talk about appetizers or CSR's.

About 1.5-2 hours.

venture · Jun 29, 2011

Post some pics.

Find a new butcher. That is if there is such a thing as a butcher any more.

I hope your pork worked out.

Good luck and good smoking.

SmokinAl · Jun 29, 2011

Don't forget the Q-view!

tommyp · Jun 29, 2011

adiochiro3 said:
Sorry. I meant to include that. Just a habit to cook to I.T. rather than time, so I don't usually mention cook times except when I talk about appetizers or CSR's.

About 1.5-2 hours.

Yeah totally, I just want to make sure I don't have anything done hours before my guests get here. I do need to find a better Meat hawker. This guy is right down the street but totally limited. I always stop in trying to support his local business but he always seems to let me down.

I will start the smoking in a couple hours and post some pics for sure.

tommyp · Jun 29, 2011

so applied rub and tossed them on the smoker. they got to 165 a lot faster than I thought. About an hour 15 or so. I tasted one of the CSR and it was really good. tasted a bit like a pork chop. They weren't really tender and I have a bunch of time until my guests get here so I am going to foil them and take them up to 200 and see if that makes them any more tender.

meateater · Jun 29, 2011

I concur, CSR's are great many ways, kinda hard to mess them up.

raptor700 · Jun 30, 2011

How was the final product?

I like the 2-2-done method with CSR's

tommyp · Jun 30, 2011

They were pretty good. People remarked though that they liked the regular ribs I smoked better. I really liked them especially after foiling to bring temps up a bit.

raptor700 · Jun 30, 2011

tommyp said:
They were pretty good. People remarked though that they liked the regular ribs I smoked better. I really liked them especially after foiling to bring temps up a bit.

I like to foil also, It helps tenderize them.

I love the color of them

jirodriguez · Jun 30, 2011

Yup... CSR's are very similar to pork butt, foiling does a great job of keeping them moist and tender.

Search

Search

need a little help with some pork

tommyp

Newbie

adiochiro3

Master of the Pit

tommyp

Newbie

adiochiro3

Master of the Pit

venture

Smoking Guru

SmokinAl

SMF Hall of Fame Pitmaster

tommyp

Newbie

tommyp

Newbie

meateater

Legendary Pitmaster

raptor700

Master of the Pit

tommyp

Newbie

raptor700

Master of the Pit

jirodriguez

Master of the Pit

Similar threads

Latest posts

Hot Threads

Our Second piece of Heaven, Little piece on the Atlantic Ocean

How Do I Get Rid of These Armadillos?!!

Non fat dried milk

Getting to the bottom of what happens to cure in smoked sausage

Featured A couple thick strips please!