Hot and FAST country style ribs.

[DanHoo]

I was planning to smoke CSRs, but the schedule changed and I decided to try hot and fast with an emphasis on FAST.

6.10pm: Lit JDXL in a chimney using bacon fat and paper towels as the starter.

Pork shoulder was still part frozen. They are sliced, seasoned and ready to go.


6.21pm: coals ready. CSRs on the WSK. Lid temp was 325 and I brought it up to 375.



6.46 I flipped the CSRs. Internal temp was about 150F. Kept heat about 375 F.


I made a batch of Mac n cheese and some cole slaw. Dinner was served at 7.20pm.

70 mins total.



I liked the hot and fast approach and will do it again.

 

[Bob Erdman]

That's my preferred method for making them too. L&S turns out to dry for me.

 

[Brenda T]

Those look great!

 

[DanHoo]

That's my preferred method for making them too. L&S turns out to dry for me.

I think this may be my new preferred method.

Those look great!

Thank you.

This was my first HAF CSR. They had good spice, excellent bite and were very tender.

I usually take pics so I can look at the timestamps and not have to take notes, yet I did not get a pic of the finish. I think total cooking time was 45 to 50 mins with temps starting around 325 and climbing to 375 or so.

My second temp check after the flip had IT between 185 and 200 so I put them in a warmed baking dish covered with foil for a counter top rest.

 

[timothy]

I've done them with the vortex, but they were bone in.
Took me closer to 2 hrs, foiled in a pan w/ sauce after 1 hr.
I've heard of guys just slathering with mayo and grilling like a chop.

 

[Rich Dahl]

I like it! Just picked up some CSRs, going to try the HAF method, from the comments above it seems to be the way to go.

 

[Bob Erdman]

I like them with my favorite rib rub. Weber Brown Sugar Rub.

 

[Kevin L (NKY)]

Dan I like love this cook HAF is they way to go.
So what kind of seasoning did you use? I am always on the hunt for new ideas.

 

[DanHoo]

Dan I like love this cook HAF is they way to go.
So what kind of seasoning did you use? I am always on the hunt for new ideas.

Edit: I saw it on a Bobby Flay show, but the recipe is credited to Central BBQ.

This had no brown sugar and extra cayenne pepper. I think I did 50 percent more cayenne pepper

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