Smoked pork country style ribs may be one of my favorite things to eat.. although, I do have a lot of favorites! They are great smoked low and slow and they are equally good grilled up hot and fast so in this rendition, I am smoking them low and slow to get some really solid smoke flavor on them and [...]
I have received a number of emails over the last few months from readers asking me to take a stab at the smoked swineapple and to give instructions for making one. If you have not heard about this or seen one of these it is simply a pineapple peeled and cored out, stuffed with pork, wrapped in bacon and smoked long [...]
Burnt ends, those wonderfully delectable morsels of goodness that are browned perfectly on the outside and soft and moist on the inside are often made from the fatty end of the brisket called the point but I discovered a good while back that they can also be made from pork in much the same way. In the past I have cooked [...]
Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they'll be ready for dinner. Helpful [...]
To some folks, pork butt is all about pulled pork but I am here to tell you that smoked pork steaks and smoked country style ribs are cut from pork butt and is to die for. With plenty of fat to keep them moist, you can cook these cuts until they are fall apart tender and the flavor is unbeatable. [...]
I have had a quite a few of you ask about smoked pork country style ribs over the last while so I decided to do a write-up on these lovely pieces of goodness brined with Cherry Dr. Pepper for good measure. In my neck of the woods, the country style ribs are simply pork butt that has been sliced into pieces [...]
If you have not tried smoked country style ribs then you are missing out on some of the best tasting grub you could ever find. The really cool thing about country style ribs is that they are so versatile. They can easily be grilled at high temperatures, smoked at low temperatures, skewered with vegetables, used in a stir fry or [...]
This week we are cooking up some country style ribs a little different. I have opted to cut them up into cubes, double marinate them, then skewer them with various vegetables before smoking them. I have to say that this was a very good idea and the almost 6 pounds of CSR's that I prepared, didn't last long at my [...]
As you may already know.. the country style ribs that we have here in our part of the country are not really ribs at all but rather the pork butt sliced up into long fat pieces of meat. There is plenty of fat to make it good for smoking and the cool thing is that it only takes about 4 [...]
Hello and welcome to the May edition of the Smoking Meat Newsletter the voice of the "Low and Slow", and occasionally "high and fast" barbecue community. Last month we talked about smoking eggs in a couple of different ways and hopefully some of you were able to try that in commemoration of the Easter season. If you did not get [...]
