need a little help with some pork

Discussion in 'Pork' started by tommyp, Jun 28, 2011.

  1. tommyp

    tommyp Newbie

    Went to the local meat store. The guy who was there said he had boneless pork ribs. I said what the heck I will give them a try.  So I humored him and bought some of his "pork ribs"  He proceeded to cut rib like sections from what i believe was a long loin.

    I am not really sure what to do with these sections. Should I just prepare and smoke them 3-21 like a rack? Basically I have 10 or so 1 1/4 inch square by 8" long sections of pork or should I do something different?

    thanks
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Yeah, these are likely Country Style "Ribs" (CSR's) which aren't ribs at all but a cut off of the shoulder.  Sometimes they have a piece of the shoulder blade in them.  They are very easy to smoke and taste great!  A huge family favorite around here!

    I rub mine with salt, pepper, and brown sugar.  Add a little heat if you prefer.  Smoke at 225* until they hit 165* Internal Temp.  You will smoke these time and again, I promise!
     
  3. tommyp

    tommyp Newbie

    Cool thanks! That's what I will do then. How long ball park do they usually take to get to 165?
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member


    Sorry.  I meant to include that.  Just a habit to cook to I.T. rather than time, so I don't usually mention cook times except when I talk about appetizers or CSR's. [​IMG] About 1.5-2 hours.
     
  5. venture

    venture Smoking Guru OTBS Member

    Post some pics.

    Find a new butcher.  That is if there is such a thing as a butcher any more.

    I hope your pork worked out.

    Good luck and good smoking.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the Q-view!
     
  7. tommyp

    tommyp Newbie


    Yeah totally, I just want to make sure I don't have anything done hours before my guests get here.  I do need to find a better Meat hawker. This guy is right down the street but totally limited. I always stop in trying to support his local business but he always seems to let me down.

    I will start the smoking in a couple hours and post some pics for sure.
     
  8. tommyp

    tommyp Newbie

    so applied rub and tossed them on the smoker. they got to 165 a lot faster than I thought. About an hour 15 or so. I tasted one of the CSR and it was really good. tasted a bit like a pork chop. They weren't really tender and I have a bunch of time until my guests get here so I am going to foil them and take them up to 200 and see if that makes them any more tender.

    [​IMG]

    [​IMG]
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    I concur, CSR's are great many ways, kinda hard to mess them up. [​IMG]
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    How was the final product?

    I like the 2-2-done method with CSR's
     
  11. tommyp

    tommyp Newbie

    They were pretty good. People remarked though that they liked the regular ribs I smoked better. I really liked them especially after foiling to bring temps up a bit.
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    I like to foil also, It helps tenderize them.

     I love the color of them [​IMG]
     
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yup... CSR's are very similar to pork butt, foiling does a great job of keeping them moist and tender.
     

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