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



http://i152.photobucket.com/albums/s...ps4mmewjxm.jpg

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


http://i152.photobucket.com/albums/s...ps4aw8hstv.jpg

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

http://i152.photobucket.com/albums/s...psb63blblv.jpg

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Money Shots

http://i152.photobucket.com/albums/s...ps7sihiphl.jpg

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What is sbr?

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Originally Posted by Ladyfish

What is sbr?

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Sweet Baby Ray's BBQ sauce.

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.

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

So Chile, I'm very interested to know what's the theory behind the Cherry Dr. Pepper treatment, flavor? Tenderizer? Both?

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Originally Posted by PatRyan

So Chile, I'm very interested to know what's the theory behind the Cherry Dr. Pepper treatment, flavor? Tenderizer? Both?

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Both, especially when smoked over Cherry wood.

I'll be tryin' it, thanks!

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Originally Posted by PatRyan

I'll be tryin' it, thanks!

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Two liters of soda, 1/3C Kosher Salt.
Brine for 6-12 hours.
Remove and pat dry
Rub/season
Smoke and grill
Glaze