Country Style Ribs w/ pics

[Branon S.]

Made some CS ribs on the WSM w/ beans and twice baked potatoes.

I marinaded the ribs in Lowry's Steak and Chop marinade over night.

Just on the WSM. I didn't use a water pan and piled my coals on one side and meat on the other with a dip pan. I used hickory chips and one chunk of cherry wood.

I cooked them for about 2.5 hours between 275-300 degrees. Kind of 1.5-.5-.5 method.

Threw on the beans and made some garlic twice baked potatoes the lazy man way.

Here's a close up.

And another.

The meat was tender and very flavorful. I hope you enjoy the pics.

 

[Bryan S]

Branon S, no harm meant here, all the pics look like CSR except for the firsy one. Please forgive me, cause I have been drinking alot, cause my life suks, but why do the CSR look like fish in the PYREX dish? At least to my drunken eyes they do.

I'm hungry, that might be my problem.

 

[Branon S.]

I just dumped them into the dish and took a picture. Sober up and take another look.

 

[Brandon A]

Looks like marinated chicken to me? (the firsy one)

Thanks for the photos Branon, looks like a winner, I bet it turned out much better then my spares

Me+Ribs=

maybe some day I'll do some spares I like. Anything special for those beans?

Brandon

 

[Branon S.]

The were Bush's w/ some brown sugar and bbq sauce added. My 20 month old can't get enough of them.

 

[Alan Mathews]

Branon

How long did you cook the ribs for?. They look great. I seem to hit and miss with my ribs. One time they are great the next a failure. I noticed you didn't use the water pan.

excellent photo's

cheers
Alan

 

[Tim Johnson]

They look great! Its makin my mouth water...

 

[Tom Chips]

I like the glaze they have. Very appetizing.

 

[Bill E.]

Looks like everything came out great.
How do you do the twice baked potatos?
How long cooking for ribs? What temp?

 

[Toby Keil]

Nice cook Branon. The only problem I see is my phone wasn't ringing informing me everything was ready

 

[Mike Willis]

Those look great, Branon. My wife got me started on country style ribs years ago, and now they are our favorite meat to eat. Crock potted, oven cooked, barbecued or smoked, they can't be beat.

How'd you do the twice baked potatoes?

 

[Branon S.]

Thanks.

I baked 4 potatoes on the wsm wrapped in foil. At first I was going to make potato salad. I really didn't have time for all of that so I peeled them, added milk, cream cheese, margerine, garlic and salt. I gave them a course mash and put the mixer in the foil pan and covered it with cheddar cheese. I kind of made it up as I went along (I basically made mashed potatoes). They turned out ok but next time will add more pepper and garlic.

 

[Danny Parker]

Haven't had CS ribs in years. Need to cook up sum. By the way those looked good.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Branon S.:
I just dumped them into the dish and took a picture. Sober up and take another look. </div></BLOCKQUOTE>
Ok, looked at em again, and my wording that night wasn't the best. They do look great by the way. But pic one, the shape of them look like fish is what I meant to say. Weird I know, but the shape of them in the dish remind me of fat gold fish, esp the top one. Looks like they have big fat heads and skinny/thin tails.

If you ignore me, I totally understand.

No harm meant my friend.

 

[Branon S.]

No harm taken. I can see what you're saying. I was in a hurry with my first response to you.

And now I'm going to throw in a smiley face just so everyone understands I'm not mad.

 

[John Furdyn]

Tried Branon's (1.5 .5 .5) CSR yesterday, had pretty good luck.

I didn't marinate them overnight as he did. They could have been just a little more tender, for "some" of my family members, they were just fine for me and others as well. They tasted great. Cooked at a steady 260 lid temp. Think next time I'l foil them just a little longer.
John

 

[Branon S.]

Thanks for trying them. I kinda made them up as I went along. I think next I will foil them longer as well. I just didn't have the time.

 

[John Furdyn]

Branon

I didn't have enough time (foil), either, it's tough when you are the chef and you have a bunch of hunry people running around. I foiled the few pieces that were left over and put in the oven for about 45 min,, then they softened up just the way some of my guests like them. all in all I like them and will surley cook them again. Happy smoking !!! John