Country ribs

Discussion in 'Pork' started by bow-chan, Nov 24, 2013.

  1. So I picked up some country ribs at the local store today.

    I knew they were not for dinner today, but I wanted to smoke them for use this week for making other things. With that in mind, I kept the seasoning pretty basic: Salt, Pepper, and Powdered Ginger.

    I threw them on about 3:30 this afternoon, and plan on removing them around midnight The ECB has been pretty temperamental about holding temps today, and I have been babysitting it...I  was using the Minion Method, until the ECB started having its own way with things...

    I'm using B&B Lump and Hickory chunks

    I would post some pics.... but I ain't lifting the lid... ;)
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Wow , 9 hours on the ECB ? What temp is it holding? Are the CSR's just on the grate , or are they in braising liquid?
     

  3. 9 hours -15:30 - ~00:30

    Temps between 200 and 300.. Most times it will settle down and cruise around 225-250

    Salt, Pepper, and Ground Ginger on the pork

    Top Grate

    Just water in the pan

    At in the last hour, I used the remainder on my Yakitori Glaze on it (see the grilled chicken section for more information)

    They smell great, and will probably be used for soup, pasta, breakfast, etc
     
    Last edited: Nov 25, 2013

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