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04-22-2017, 12:44 PM #1Senior Member
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Country Style Ribs (Bone-in Loin) with Conecuh Hot/Spicy Sausage and More
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.
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04-22-2017, 07:30 PM #2Senior Member
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chillinfish and Pier#r like this.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.
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04-22-2017, 07:32 PM #3Senior Member
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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.
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04-22-2017, 09:54 PM #4Member
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What is sbr?
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04-22-2017, 10:49 PM #5Senior Member
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Sweet Baby Ray's BBQ sauce.
Originally Posted by Ladyfish
SBR is so well known/liked, that on many BBQ forums we simply use the acronym.
I forget where I am sometimes, not necessarily a bunch of BBQ/Smoking fanatics everywhere I go.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.
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04-23-2017, 06:39 AM #6Senior Member
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That looks great,I love SBR raspberry . Also that's my favorite sausage to make jambalaya with,Pork in any form is some of the best eats out there imo
ChileRelleno likes this.
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04-26-2017, 11:32 AM #7Senior Member
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So Chile, I'm very interested to know what's the theory behind the Cherry Dr. Pepper treatment, flavor? Tenderizer? Both?
ChileRelleno likes this.The Rats Keep Winning The Rat Race
Atlanta Rhythm Section 1978
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04-26-2017, 12:25 PM #8Senior Member
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Both, especially when smoked over Cherry wood. Originally Posted by PatRyan
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.
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The Following User Says Thank You to ChileRelleno For This Useful Post:
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04-26-2017, 01:01 PM #9Senior Member
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I'll be tryin' it, thanks!
ChileRelleno likes this.The Rats Keep Winning The Rat Race
Atlanta Rhythm Section 1978
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04-26-2017, 01:16 PM #10Senior Member
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Two liters of soda, 1/3C Kosher Salt. Originally Posted by PatRyan
Brine for 6-12 hours.
Remove and pat dry
Rub/season
Smoke and grill
Glazefishgeek likes this.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.
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