First Country Style Ribs...Yummmmm...
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First Country Style Ribs...Yummmmm...
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Thread: First Country Style Ribs...Yummmmm...

  1. #1

    First Country Style Ribs...Yummmmm...

    Well, I finally got around to smoking some country style Ribs on the MAK. I had no idea how good they were or I'd have tried them sooner! I cooked them pretty much like ribs, only at the end, I probed for tenderness.
    They eat like little rib steaks...so meaty, fatty and moist. To me, they are like a cross between pork ribs and a chuck roast. I really do think I like these better than ribs. Thanks so much to you guys who went before me and showed me how to. Please take a look...

  2. #2
    Oh yes... Plate me up PLEASE!

    I know what you mean about possibly liking them more than regular ribs. I love 'em!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  3. #3
    Those look darn good. Nice smoke ring!! I've never had those. Going to have to give those a try before it gets too cold.

  4. #4
    Senior Member
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    Fantastic cook! I’ve seen those at the grocery store/meat market a million and one times, but have yet to buy/cook. Now you’ve got me thinking I am missing out on something. They are typically cheaper than regular ribs to, right? How much were those per/lb.?
    MAK 2 Star -- 26.75" Weber kettle -- Camp Chef FTG900

    I am not a vegetarian, but I eat animals that are...

  5. #5
    Quote Originally Posted by rwalters View Post
    Fantastic cook! I’ve seen those at the grocery store/meat market a million and one times, but have yet to buy/cook. Now you’ve got me thinking I am missing out on something. They are typically cheaper than regular ribs to, right? How much were those per/lb.?
    Glad you're going to try them. I felt the same way...till I tried them. Couldn't tell you how much they were /#, but for all those ribs, it was $7.00 and change. I'll look closer next time and there def will be a next time. Thanks for the props.

  6. #6
    Senior Member
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    No argument here. CSRs have been a staple on my grill/smoker for at least 30 years. I used to get the bone-in variety, but switched to boneless back in the 90s... Try marinating them in some Italian dressing for an hour or two before cooking, then slather with BBQ sauce at the end. You won't regret it...
    MAK 2 Star General #3001 w/Super Smoker Box
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    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  7. #7
    Senior Member NorCal Smoker's Avatar
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    I have seen those many times in the store and just walked by. Now you have convinced me that I have to try them! Thanks for sharing.
    MAK 2 Star #500
    Weber Genesis Gasser
    Weber Kettle

  8. #8
    Moderator scooter's Avatar
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    Absolutely agree they are magnificent!! What process did you follow?
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