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

Discussion in 'Pork' started by jirodriguez, May 22, 2011.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.

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    CSR's into the bath for an overnight soak.

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    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.

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    More to follow..... [​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Boy !!!

    [​IMG]  Move over Al !

    Buttermilk!?!?

    Don't let Scott see that !   [​IMG]

    Bear
     
  4. nwdave

    nwdave Master of the Pit SMF Premier Member

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  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    .... 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 [​IMG]). They will be used later in the week for dinners.

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  6. tyotrain

    tyotrain Master of the Pit

    Man them look tasty.. Nice job [​IMG]
     

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