Discussion in 'General Discussion' started by deerjohn, Jan 10, 2016.

  1. I just finished country style ribs!  Tough and bloody???  Mes 30, 2 hours @ 250 degrees naked, 1 hour in a foil pan with juice and BBQ sauce covered.  1/2 hour naked with sauce turning at 15 minuted!  Only opened smoker to change from naked to foil and then back to naked????  Really tough, and very red meat ????  HELP ??
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Try 3-2-1

    3 hours in smoker on the rack

    2 hours foiled

    1 hour back on racks

    Times can be adjusted to your liking but it's a very good starting point in a 225 degree smoker
  3. I've used the 3-2-1 on my baby backs, and was satisfied!!  The two recipes for the country style both called for 3 hours??
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    For baby back ribs we recommend 2-2-1 but for spares and country style it's 3-2-1

    Country Style Ribs are usually cut out of pork butts and you know what kind of temps we take them to so they are tender
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    definitely under cooked.... not cooked long enough... and then you have to make sure that the smoker is actually running at the temps set at....
  6. joe black

    joe black Master of the Pit OTBS Member

    deerjohn, the cooking method that you described is almost exactly like mine with 1 exception. My smoker likes to run at 260-275*. I smoke my CSR's there for about 3 hours on a bradley rack, laying on the grate. Then into a foil pan with a braise and covered for approx. 1 hour. This is all that I do. They sit in the braise covered and in the foil pan to rest just for about 15-30 minutes. The result is a perfectly done, very tender, juicy CSR.

    Check your therms, try the higher temp and good luck, Joe
  7. muralboy

    muralboy Smoking Fanatic

    Could there temp on your MES be off? Were you using another thermometer/probe to verify temp?
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO CSRs do best on a hot grill, seared and then cooked indirect until done, usually 20-30 minutes. Not everything needs to cook for 3 or 4 hours to taste good.
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

     CSRs are from the shoulder area and are inherently tough. Only time and low temps will cook that out of them. I do mine just like the spare ribs.

    I was actually talking about them today at work and planned to do some tomorrow. I like to dip them into my pinto beans….[​IMG]  
    Last edited: Jan 10, 2016
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    CSRs are cut up pork butt, not really ribs.  They require cooking to a high IT to make them tender.  They are also very forgiving with the cooking temps, high and fast, or low and slow, doesn't matter.  Just cook them till they are fall apart tender and you are good to go.

  11. I guess I'm the oddball, whole cuts of pork (non organ meat) is done at 145. I treat them more like a pork chop and smoke them at a hotter temp until they hit that IT, then take them off let rest for a bit and eat. They don't fall apart but are tender and moist with a great flavor.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am eatting while reading this, possibly the very best spare ribs I have had all year long!

    I did 'em at 220 and it ended up 4/2/2. AND they didn't fall off the bone, but were tender with the perfect bite and had just little drawback. So why did I smoke 'em this long and get such great ribs. I looked at the ribs. I poked and bent, I didn't cut one but would have had there been any question. 

    Remember that we we talk about here is great and normally works fine but don't get so locked into the ABC's that you forget to look at the meat yourself. Stick it with a knife if in doubt, poke it with a toothpick, hell my Pop always had the pit's share usually when he was doing alot or away from home or on a differnt pit or whatever. We always over cook, thats cook more meat than needed, use it and enjoy it

    Seriously 4/2/2 and they still had a bite to 'em! Perfect ribs. But I waited till the skin cracked when bent, that's my go to check with ribs. 

    Don't get looked into time/temp it will work great till when its an important smoke and you'll get that Oh Sh*t and it will need more. Develop you skills of sight, smell, hearing, touch, they all talk to you when cooking. Never put all your faith in a battery!

    Sorry about your CSR's, but know that we have all done it before, some of us more than others, hard-headed is all I can say....LOL Things be going good and you forget some small thing that changes the whole smoking profile and if you don't use your experience, knowledge, and a dash of good ol'common sense not only will you not reakize it, but you'll never recover. Everyone talks about how easy it is smoking meat, but you got to think just a little bit about it.

    I am babbling again...... so know we all have done it, remember what you want to change, and try it again. 
    Last edited: Jan 14, 2016
    deerjohn likes this.

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