I picked up a package of CSR’s the other day. These were cut from the butt section. I marinated
them for 6 hours in the following modified BBQ Pit Boys
recipe:
½ cup vegetable oil
1 cup soy sauce
½ tsp garlic powder
½ tsp kosher salt
½ tsp coarse black pepper
1 tbl ground ginger
1 tbl dry mustard
1 tsp dry jalapenos (they used pickled jalapeno)
1 tsp crushed red peppers (I added this for an extra kick)Seasoned with Yardbird rub and coming up to room temperature.
Put on the Grid Iron using Cookin Pellets Perfect mix with the same in the 6 inch tube. I will be
running the Grid Iron at 185 for the first 1.5 hours.
The ingredients for my smoked baked beans: (Bacon is end pieces from my Cider Mill batch)
(my homemade BBQ sauce in the jug)
All blended together.
Beans joined the CSR’s on the Grid Iron.
4 hours in and the CSR’s are at 160 internal. Pulled them off to braise in some sauce until done.
Sauced with some Booty Rub Sauce that I found at Lowe's today. It has a Memphis style flavor.
Put back on the Grid Iron and temperature kicked up to 250.
An hour later and they were at 198 internal and probe tender.
Beans are done too!
My dinner plate!
Dinner was fantastic! Ribs were extremely tender, juicy and full of flavor. When I do this recipe again
I am going to cut back the soy sauce to ½ cup and eliminate the kosher salt. It was a tad saltier then
we like. The beans were excellent and could have been a meal on their own. The Booty Rub sauce was
good but nothing I will probably buy again. We prefer my homemade sauce but I thought I would give this
one a shot.
