Pork Country Style Ribs Q-View

Discussion in 'Pork' started by ecto1, Aug 21, 2010.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

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    Was looking for something to smoke today and I found these for less than a dollar a pound.  I usually just grill them but I am gonna smoke them this afternoon and see how they turn out.  I have made these hundreds of times on the grill and they are a family favorite I hope I don't mess it up.  I am thinking 3-4 hours @ 225 with some hickory and apple wood. Gonna mustard some of them to try to get a bark in that short of time others I am gonna leave just with a salt and pepper rub.  Will have more pics later.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I noticed you're in Texas. Is mustard a normal thing for your smoked meats? Just got to thinking that it was a Carolina's style.

    Anyway, I see you have the bone-in (edit: are they all bone-in, or are some boneless?), which is the way to go, as you'll be able to judge their doneness by shinkage much more easily.

    If your going straight smoke (no-foil) for a bit of chewier texture instead of fall apart, just keep an eye on the shinkage and you'll know when they're ready.

    We really enjoy CSR's here. Sounds like a good meal coming your way!

    Eric
     
    Last edited: Aug 21, 2010
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I am from Texas and more importantly grew up on the Mexican border and mustard is not the norm but neither is pork in BBQ down here.  I spent 8 years in the Army with three of them being in Ft. Lee VA where I fell in love with southern pork style BBQ.  I do all my beef, goat, chicken, links, and traditional Texas style BBQ just like my dad has for years.  My wife says my beef Fajita's may have been reason enough for putting up with me.  But pork is a whole other story in 1996 I went to the pork festival in Lexington  N.C. and had pork BBQ for the first time.  Since then I have been BBQ's my pork southern style while all my other meats Texas style.  I consider this the best of both worlds.  My family doesn't complain and I am the only one I know who does their own pulled pork so when I make pork and I do that quite often I often have plenty of friends and family that convently find there way to my house.

    Some bone in some boneless.
     
     
    Last edited: Aug 21, 2010
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Here we go all seasoned up and in the fridge for a couple of hours gonna start the smoke @ around 4 hoping to be done in three hours.  My wife won't be home until around 7:30 to 8 from work so these should work out good.

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  5. meateater

    meateater Smoking Guru SMF Premier Member

    Looking good, CSR's are one of my favorites.
     
  6. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    those look like a good start   gotta watch em close so they stay moist  i love em
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

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  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice!!!!!

    Nothin' to it, eh?

    Good smoke, brother!

    Eric
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Nice smoke ring and looking very juicy, what more could you ask for? [​IMG]
     
  10. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Here is a video of the smoke if anyone wants to see. 

     
  11. mnjosh

    mnjosh Fire Starter

    Nice smoke, those look very good. Will be trying them soon as I have a lot of hog left in the freezer.
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job my friend - those are some great looking ribs - need me a BIG plate of those
     
  13. thanks for sharing that was good info ill try it
     
  14. I've Never had County Style Ribs before but I am defiantly going to try it now. Thanks for the idea! [​IMG]
     
  15. yeah, i have some boneless friends too!   lol! 

    (just kidding!  i don't really have any friends)

    good thread!  i've been wondering about CSR.  i used to like to grill them, too.  but i never was really good at grilling them.  maybe i'll see how they smoke.
     

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