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Old 05-02-2005, 02:35 PM   #1
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Country style ribs

I've done em a long time ago and didn't like em at all. But I've learned a lot over the past couple of years. Si I'm trying an illustrated cook tonight.

First, what the heck are they? Some markets simply slice pork butt
and call em csr's. I've also heard they are slices from the loin end and the butt end of pig. Here's a pic of what I got today....look like the old sliced butt, which I don't wish to grill, but they are bone in!

I've seen pics of what looks like thin pork chops, and these are, I believe, true csr's. So, I'm going to brine (going on now), rub with
Glens's secret double probation general rub, then grill indirect and foil and who knows what else.

I hope some of you with experience will chime in.





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Old 05-02-2005, 02:38 PM   #2
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By the way, I added a dash of the brisket marinade/liquid smoke I spoke of earlier.

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Old 05-02-2005, 03:02 PM   #3
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I've seen a lot of post from folks who say they love em, but one of my friends loves everything he cooks..ya know? Always braggin' never cooked a bad meal!

We'll see...no way am I gonna fire up the smoker for sliced butt....
the point of smoking butts is to let the fat render...since these are sliced, I'm guessing it'd be like smoking a pork loin for 12 hours.....not gonna do it.

Won't be my first screw up!

There's always the crock pot!
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Old 05-02-2005, 03:26 PM   #4
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Reckon that's what they are....and I am not a big fan of grilled pork.

Details coming.
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Old 05-02-2005, 04:34 PM   #5
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Well if it is sliced butt, than wouldn't indirect on the grill kind of cook them low and slow sorta? Hey Capt, with price you paid for them you really can't go wrong. Let us know how they turn out!
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Old 05-02-2005, 05:06 PM   #6
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Shoulda taken a pic before foiling, but here's a very instructive pic of coals and foil!




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Old 05-02-2005, 05:26 PM   #7
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Boy... that's some mighty nice looking foil. =D> Where you buy that?
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Old 05-02-2005, 06:07 PM   #8
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What's that goofy thing your cookin on?
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Old 05-02-2005, 06:51 PM   #9
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ok much better than in the past. The foil (I guess) created a nice
bite-tenderness.

Using hickory and cherry, there was actually some smoke flavor.
Good cook!




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Old 05-02-2005, 06:55 PM   #10
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Okay Capt. cough up the details of the cook! Time, direct or indirect, foil time, sauces, marinade....come you know the routine by now! Don't leave us guessing!
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