Ginormous Style Country Ribs...........

[Glenn W]

Found these monsters at the meat house and could not stop myself. Was going to do some pork steaks but decided to do them on a week night since they don't take as long. So I fired up the Binford 5100 with lump Minion style and used cherry and maple wood for smoke. Cooked at 250 for 5 hrs, added the corn with 1.25 hrs to go and the yukons at 1 hr to go. Both taters and corn were seasoned with EVOO, sea salt and cracked pepper.

I used left over butt rub for the pork: from pg 283 of the Weber's Way To Grill book. Chile powder, K salt, gran garlic, black pepper, dry mustard. I added some brown sugar and white sugar to the rub as well.

I finally made some #5 sauce and basted with 30 min to go. Let me tell all who read this that haven't made #5 yet.... DO IT!!! It is AWSOME!!!




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Thank you for comin down south with me!

 

[JimK]

Beautiful!

Great work Glenn!

 

[Jim Lampe]

Very Nice!!
...and thank you for not dropping your camera

 

[Don Cash]

That...looks...awesome!!!

I gotta try that No. 5!!!

 

[Gary H. NJ]

That looks insanely good.

 

[John Solak]

Really nice looking CSRs and potatoes.

 

[Bob Correll]

Colorful and mouthwatering!
Ya nailed em' Glenn!!

 

[Wolgast]

Yea thats some nice CSR the Color is perfect.

And great pics thx for sharing!