Country Style

Discussion in 'Grilling Pork' started by volsfan, Sep 2, 2013.

  1. volsfan

    volsfan Fire Starter

    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.
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Hmmmm didn't happen with out pictures :)
  3. volsfan

    volsfan Fire Starter

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

    volsfan Fire Starter

    Finished product ready to eat
  5. They sure look good!
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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 ?
  7. volsfan

    volsfan Fire Starter

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

    Those sure look good!
  9. flash

    flash Smoking Guru OTBS Member

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

    Last edited: Sep 12, 2013
  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Looks nice. Hope you guys take out Oregon this week!
    Last edited: Sep 12, 2013
    bgosnell151 likes this.
  11. hambone1950

    hambone1950 Master of the Pit Group Lead

    :sausage: I am a FAN of the PAN!
    Last edited: Sep 13, 2013

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