Country Style Ribs

[Briant]

How do you all cook 'em? My local butcher has them on sale, and I want to give them a whirl...

My options are on the gasser, 22.5 kettle or WSM.

Looking for any suggestions, mainly on cooking method- but if you've got a great recipe to share, that's cool too!

 

[Bob Sample]

Low and slow. Kind of like you would do a pork shoulder chop.

 

[JimmyE]

I just did some last weekend on my Performer, indirect at 250, using apple chunks. To finish, I put them in a pan with a bit of sauce. Probably 3 hours total cooking time.

 

[Matt Heebner]

I've cooked them low and slow, and I've also done them indirect with some 'crisping up' over the coals at the end of the cook. My advice is to find fairly fatty CSR. The trimmed and/or boneless ones dry out pretty good even low and slow. If they have nice marbeling on the outside they are usually a lot more tender.

CSR are one of my 'go-to' weekday meals on the grill. Because they are usually cheap, I grill up a bunch of them and eat them through out the week. More times than not I just rub 'em down with olive oil and just salt and pepper them. On rare occasion I will sauce them on the grill.

 

[Mike Cosgrove]

Look up the CSR recipe on Youtube by the BBQ Pitboys.

 

[Mike Willis]

I usually do them like I would thick pork steaks…indirect for 45-60 minutes, then into a sauced casserole dish, cover and finish in the oven at 275 degrees for about another hour (until fork tender). I've finished them on the grill in a covered aluminum pan also if the fire is still able to go another hour or more...

 

[Briant]

Thanks gang. Hoping to get some tomorrow, I'll let you know how it goes!