Country Style Ribs (Bone-in Loin) with Conecuh Hot/Spicy Sausage and More

Started by ChileRelleno, April 22, 2017, 04:36:56 PM

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ChileRelleno

I found some bone-in loin cut Country Style Ribs for a good price, and I picked up 6#s.

They're currently in a classic Cherry Dr. Pepper brine.
Going to brine for 6hrs, dry and then rub.

Smoke over Apple wood at 225'-240'F till IT of 130'F
Then transfer to grill and get a good char on them, finally a glaze of SBR and IT around 150'-160'F







I also grabbed 3#s Conecuh Hot/Spicy sausage, they get smoked and grilled too.



And lastly I've three nice eggplants, they'll get sliced and grilled with butter and garlic.

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

mo65

~YOU CAN TUNA GEETAR...BUT YOU CAN'T TUNA FEESH~


Bill B

It may not be very productive,
but it's sure going to be interesting!

ChileRelleno













Money Shots







Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Alto Mare

Forget about all the reasons why something may not work. You only need to find one good reason why it will.

Dominick

You are smokin...Looks really tasty.  You the smoke man.  Dominick
Leave the gun.  Take the cannolis.

There are two things I don't like about fishing.  Getting up early in the morning and boats.  The rest of it is fun.

David Hall


Rickb

 ;D   Mouths watering and stomach was growling at me .... !!!!! Now I have to feed the beast

mo65

~YOU CAN TUNA GEETAR...BUT YOU CAN'T TUNA FEESH~