Last month I picked up a large package of country style ribs from Sam’s Club. Dinner tonight is the 2 extremely large ones I had
left. I sliced them into 6 ribs to get them to cook faster, almost like a pork steak. They were dry brined overnight in kosher salt
and seasoned this morning with Memphis Dust.
My setup tonight consists of using the SnS and the DnG with some KBB and a couple chunks of peach wood. I plan on cooking
them between 250 to 275 until they hit about 160. I will then remove them and put them in a foil pan with some Notch 8 BBQ
sauce until they are tender. Once out of the pan I plan on giving them a little more BBQ sauce and putting them back on the
grill for the sauce to tighten up. Notch 8 BBQ sauce is mustard based made locally in Richmond Hill, Georgia and I pick it up at
our local commissary.
CSR’s on the grill to get some nice peach smoke.
2 hours into the cook and the CSR’s are at 160 internal temperature.
CSR’s into a bath of Notch 8 BBQ sauce, covered and put back on the grill for the next 1 to 1.5 hours.
After 1 hour and 20 minutes in the foiled pan. You can see the excess fat that was melted away.
Back on the grill with a coating of Notch 8 BBQ sauce. After 5 minutes I will flip and coat the other side and let set for another
5 minutes.
These CSR’s are done!
No plated shots tonight. The CSR’s were melt in your mouth good!