Live smoke: Country style ribs

[TheDude]

Getting a late start, but I'm off tomorrow so a late dinner won't be so bad. Only done these once before and grossly underestimated cook time. Hopefully these turn out better.

[MINIgrillin]

Interesting.. good luck with the cook sir.

Have you used that rub before? What's it like? I had some of the curry type rub. It's good if you like that kinda thing.

[TheDude]

First time with this rub. How can you go wrong with pineapple on pork though?

[TheDude]

Had a Maverick probe die on me. Good thing I've got backups.

[TheDude]

Bout 4 hours in. Dinner won't be as late as I thought.

[TheDude]

Getting ready for some corn on the cob.

[TheDude]

Dinner is almost ready.

[TheDude]

Ribs could have gone a touch longer, but WAY better than last time.

[kettlebb]

Good looking plate there Dude. It really ties the room together.


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[Davescprktl]

Nice looking dinner and smoke ring.

[TheDude]

It's almost like having ribs and a pork chop.

[Travis]

Looks good man. You said they could go longer. What did you pull them at?


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[HoosierKettle]

Looks good. Kraft mac n cheese is just happiness on a plate.


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[TheDude]

@Travis wasnt watching IT. It probed tender in most of it. Maybe you guys can chime in, but after talking to some other grillfellas at work today... sounds like the "pork chop" center is normal.

[Big Dawg]

@TheDude, Those look super.  I've never seen that cut before.  What we get for CS Ribs is either sliced down Boston Butt or the end of a pork loin that's been butterflied and then gets some parallel slices from near the center out.  Wish I could find some like yours ! ! !





BD