Country style ribs

Discussion in 'Meat Selection and Processing' started by ribking, Jul 7, 2015.

  1. Hello everyone. I have never made bone in country style ribs but I've been thinking about firing em up for a small BBQ i'm hosting this weekend. How does everyone feel about them? I know they are a cheaper cut but I think my party would find their large size fun. I've also read that they only take a few hours to cook which is surprising since they are larger than baby backs. Any experience or tips is much appreciated!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    They are cut/sliced from the front shoulder "butt"... very good and usually tender...
     
  3. thanks for the feedback. How long do you usually smoke them for? Is it really only a couple hours?
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'd just add to watch them pretty close, CSR's can get overcooked easier than other ribs !
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    I usually smoke meats for a couple hours with light smoke.... more than that detracts from the flavor of the meat.... That's just me and Bride... others like lots of smoke flavor.....
     
  6. slysmoke

    slysmoke Smoke Blower

    Here is a thread that helped me out with CSRs this past weekend, http://www.smokingmeatforums.com/t/188866/csrs

    Take note of the discussion starting around post 15 about how CSRs can be shoulder or loin cut, which makes a difference in how you cook them.

    Good luck!
     
    bucfan7273 likes this.

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