Gonna try CSRs for the 1st time Need some suggestions

[the dude abides]

Hey friends,
The other day I bought a 4 lb pack of Bone In Country Style Ribs at $1.89 per pound from the local grocery store. I've been seeing a few threads lately about a couple of you doing some really unique stuff with them. Since I've never done these before, I'm thinking I want to keep it basic and see if I like them. So I've got a few questions....
1) Is that a decent price?
2) Do I plan on cooking them like I would a regular rack of Baby Backs?
3) I recenty read about somebody doing a brine? Is this "normal"? Again, I want to do them pretty basic.
4) 3-2-1 or some variation of that?
5) What else besides making sure I've got plenty of beer should I consider?

I guess I'd like to hear what's worked and just as importantly what didn't?

Also planning on doing my first can in the butt chicken (it's just shy of 7 lbs.) and (yep you guessed it) another corned beef brisket. I may get crazy and whip up a fattie.

Doing everything on the WSM with Seven Oaks lump and probably cherry. But may try pecan if I can drag myself out to get some.

Whatcha all think?

 

[danbury]

From my point of view, the "basic" way would be give them a rub with your favorite dry rub and smoke them. I did a "brine" thing a couple weeks ago and although it turned out really good the way I did it, I still like the "basic" way of doing it.
As for as foiling, that's up to you. I don't foil things anymore. I keep my temps in that 225 - 235 range as much as possible and things have turned out just fine. Personally I don't like that "steaming" effect or my pork sitting in liquid. Others swear by it and do it all the time. It's a personal preference I guess.

You can't go wrong on your choices of woods at any rate, the ones you listed. I mix and match every time I do something and I can't complain about any of it.

I can't remember what I paid for the last batch of CSRs but the price you said seems in the ball park.

 

[herkysprings]

I did mine to about 190 temp. I think that may have been too high, however I used my CSRs all chopped up and reheated in several sandwiches this week.

They were all damn good!

 

[the dude abides]

Thanks guys.

For timing puposes, do I plan for them to act like Baby Backs as far as how long they might take?

 

[billbo]

This is the most important step, don't screw it up!

 

[danbury]

Leave yourself some room for error on the time. Better to get done too soon than too late. As with anything else if you have to wrap em and toss them in the cooler, they'll be just as good.

Give yourself 4 - 6 hours cooking time on those depending on your pit and your temp. On my UDS I think the last time I cooked them it was just under 5 hours to "fall off the bone". I don't use a meat thermometer on ribs as I just know when they are done, but don't let that sway you from using one.

 

[the dude abides]

Cool. Thanks. I'll give updates throughout the day on Saturday.

 

[danbury]

I'll surely be watching for the updates. I have to do some spareribs on Saturday. Would much rather the babybacks or the CSRs, but the price was right and every once in a while I just like to do them to stay proficient at them.

I'll be posting some pics on Saturday as well.
Good luck on the smoke!

 

[the dude abides]

Thanks man. You too. Love the avatar too.

 

[danbury]

Thanks. The avatar is actually my brother. He had his wife take the picture and sent it to me as a bbq pork sandwich joke.

 

[rivet]

You got great advice above! ^^^^^^^^^^

Don't forget the pics and keep them beers cold

 

[tasunkawitko]

hey, dude - how's it going?

here are my "quick " answers to your quesitons, since i am short of time:

1. that sounds like a decent price - i've paid a little more and also a little less; my overall impression is that they are a) cheap and be) good value for the money.

2. i treat them like a combination of spares and pork shoulder, meaning that i use the same methods as ribs (for rub, laying out on grate etc), but a little longer - certainly not as long as pork shoulder, but much of the meat shouls be falling apart like pork shoulder. expect some emat that has no fat to be a little tougher than the other meat (which will melt in your mouth) even if you foil and braise a bit, but overall, it should be all good.

3. you can brine if you want, but i've never done it and see no reason to; same with marinade.

4. you can do this and it certainly wouldn't hurt. i've never really kept track of time but the CSRs will pretty much tell you when they are done (fork tender, dark color etc.).

5. i've got a couple fo recent CSR threads out there - feel free to take a look at them - my best advice would be to keep in mind that these are more like shoulder than actual ribs, BUT they are cut like ribs, which is why i sort of blend methods. 190 isn't all that far out of line as a finished temperature, but let the ribs tell you when they are done - braising won't hurt and can help, but it isn't altogether necessary. main thing is to just do it!