Buttermilk brined Country Style Spare Ribs.... don't get no better than this!

[jirodriguez]

Since I was firing up the WSM to smoke a brisket for a dinner party tonight I decided to smoke some CSR's to be used later in the week for dinners.

The brine is super simple: buttermilk, and Tony Chacharo's Creole seasoning. Just add Tony C's to taste.

CSR's into the bath for an overnight soak.

Next day around 8:00 AM tossed them onto the top rack.... brisket is on the bottom rack all foiled up, so the drippings aren't  a problem. Getting hit with with some mesquite smoke.

More to follow.....

 

[SmokinAl]

 

[Bearcarver]

Oh Boy !!!

 Move over Al !

Buttermilk!?!?

Don't let Scott see that !   

Bear

 

[nwdave]

 

[jirodriguez]

.... and here they are.... 3 hrs. at 220° with some mesquite smoke.... mmmm, mmmm, good! Just got done vacuum packing them (minus a sample piece

). They will be used later in the week for dinners.

 

[tyotrain]

Man them look tasty.. Nice job