CSR's

[gary s]

[h2]COUNTRY-STYLE RIBS BASICS[/h2]
Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.

[h4]PART OF THE PIG[/h4]

 

[foamheart]

 
These look awesome, I'm new to smoking and am wondering if country style ribs taste much like ribs. Do they have a similar texture and taste? I saw some for a decent price and thought about getting them but was unsure.

I was gonna say they are just like a center cut pork shop, well to me they are. The way the C Man can cook 'em though, they look tender as a tenderloin.

 

[pc farmer]

 
I was gonna say they are just like a center cut pork shop, well to me they are. The way the C Man can cook 'em though, they look tender as a tenderloin.

You can see in the close up pic the meat fibers were loose.

These were very tender.

 

[foamheart]

 
You can see in the close up pic the meat fibers were loose.

These were very tender.

Oooooo..... I knew it was something! Now I can say I like my CSR's just like my women!

 

[boykjo]

Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but are instead contain parts of the shoulder blade (scapula).

what Gary said

 

[fwismoker]

What frustrates me is both cuts shoulder and loin have the same name....insane imo as it confuses folks new to Q

Call them pork shoulder ribs when it's the shoulder and when it's into the loin call them country style....there's gotta be some differential.   You got people on these websites asking if they need to cook them 3-2-1 for Pete's sake.  

 

[flyboys]

They looked great!  Where did you find the Yuengling BBQ sauce?  I never knew they made a sauce and absolutely have to try it now.

 

[pc farmer]

 
They looked great!  Where did you find the Yuengling BBQ sauce?  I never knew they made a sauce and absolutely have to try it now.

I think I got it at the Weis store.

 

[markyque]

 What frustrates me is both cuts shoulder and loin have the same name....insane imo as it confuses folks new to Q

I learned this the hard way last weekend.  Thought I was smoking pork shoulder so I threw them in @ 275 degrees for 2.5 hours.  Tough and dry...had I realized they were loin cuts I would have pulled them at 145-150 degrees. 

 

[fwismoker]

I learned this the hard way last weekend.  Thought I was smoking pork shoulder so I threw them in @ 275 degrees for 2.5 hours.  Tough and dry...had I realized they were loin cuts I would have pulled them at 145-150 degrees. 

It's a dumb generic name of a cut. CSRs are cut from various parts of the shoulder and various parts of the loin which is why i'd just use the name pork shoulder ribs and csr for the loin....NOT use the term interchangeably.

Try to pay attention to the packaging and the color. The shoulder will have more of a red color.

 

[r23bbq]

Great job! that plate looks amazing c farmer! I'm hungry now!

 

[sammysound]

wow, looks great

stupid question - what does csr stand for

 

[pc farmer]

wow, looks great
stupid question - what does csr stand for

Country style rib.

 

[sammysound]

thank you

 

[welshrarebit]

wow, looks great
stupid question - what does csr stand for

Crosby, Stills and Rash!!! ;)

 

[dirtsailor2003]

Crosby, Stills and Rash!!! ;)

That should be Crabs, Stink and Rash...

 

[foamheart]

Crosby, Stills and Rash!!! ;)

That was after Young left the group.

 

[joe black]

A little piece of trivia:

Crosby, Stills, Nash, and Young is the only 4 man group where each member had a #1 seller as a single.

 

[smokinvegasbaby]

Got some CRS' for 1.99 a lb. I know not cheap but they looked good.

Got the mini basket loaded.



Taters on the lower rack.



Flipped.



Sauced with this when about done.





Took bout 3 hours at 275.


Nice smoke ring



And my plate full.

YUM........Adam your CSR's looks amazing.  Now I'm hungry for country style ribs :o))

 

[robcava]

Beautiful!!!!