Country Style Ribs on the Kettle

[Jason_D]

I reckon yesterday was a proper lazy afternoon. With some Merle Haggard tunes playing in the back ground, me and the cat ( Willie ) nursed some country style ribs across the finish line. Used cherry for the smoke and the color turned out beautiful. 2 hours indirect,, 1 hour foiled up,, unwrapped and sauced for 15 minutes. I heated up some left overs in the microwave at work today and the whole cafeteria wanted to know where the smell was coming from.

 

[Barb D]

They ribs look delicious and I see Willie is keeping a close eye on the cook.

 

[Cliff Bartlett]

Looks superb Jason. Ribs look delicious. Merle had a house about two miles from here. Used to see him up at the market occasionally. Really enjoy his music also.

 

[Robert-R]

Those are some good looking CSRs. I'm sure they tasted great.

 

[Rich Dahl]

Nice looking CSRs, It's amazing how that cherry wood adds great color.

 

[Enrico Brandizzi]

Wow. That color is outstanding ! I bet the taste is top of the notch too.

 

[Jason_D]

Thanks for the compliments all. I ate the last of them today for lunch. Gotta say, they were better as leftovers. Thinking about maybe doing a rack of St. Louis' the same way this weekend.

 

[Jerome D.]

Perfect mahogany color on the CSR's, Jason. Cool charcoal setup too, with the inverted charcoal basket holding everything in place.

 

[BrianCal]

Wow, looks great, have to try CSRs soon

 

[Tex Slater]

I need to get better with these. Have tried a couple of times. I like regular ribs, but my wife loves this style. You did a nice job. Thanks for sharing.

 

[Jason_D]

Perfect mahogany color on the CSR's, Jason. Cool charcoal setup too, with the inverted charcoal basket holding everything in place.

Thanks, but I cannot take credit for the inverted basket idea,,, I robbed the idea from this Bob Correll post.

http://tvwbb.com/showthread.php?66537-LHM-Kettle-Baby-Backs-and-a-Rib-McBob

 

[Jason_D]

I need to get better with these. Have tried a couple of times. I like regular ribs, but my wife loves this style. You did a nice job. Thanks for sharing.

In my opinion, proper trimming is the key to CSR's. On this cook I bought two packages from Walmart, but wound up trimming and throwing away about 40% that was just plain inedible cartilage, sinew and large chunks of fat (cap). The foil wrap also brings something to the game.