![]() Don't get hung up on the swings and you'll find that the food turns out amazing with lots of smoke flavor. The temperature may swing a few degrees above and below your set temperature giving you an average smoking temperature. ![]() To maximize the smoke flavor just set it to “Lo Smoke” for about an hour, which will give you a ton of smoke and hold about 180☏ and then turn it up to “Hi Smoke” to finish, which still gives you quite a bit of smoke and holds about 220☏ (104☌).Ĭamp Chef has engineered their smokers to give the most smoke in these (2) special settings and still holds a pretty good temperature. I enjoy using the Camp Chef pellet grill called the Woodwind for many of my recipes but there are some tricks to getting a good smoke flavor using this type of unit. If not, just use one of your other favorites that you have available. I recommend cherry wood for smoke if you can find it. Make sure the heat is indirect and use the water pan if your smoker has one. Do what it takes to get your smoker going at about 225☏ (107☌). Light up your smoker whether that means actually lighting the fire or just plugging it in and dialing in some settings. I usually leave as much room as possible but I had other things to cook and so I had to give them a little less breathing room than usual. You can also use Weber grill pans or even just ordinary cooling racks if you want. If you have pans/racks like I do, lay them on the rack with just a slight bit of space between each one to allow the smoke to get in there a little bit. I like to rub it in a little so it turns into a paste with the mustard. Sprinkle my Jeff's original rub ( make it yourself | order bottled product) onto the meat and make sure you have full coverage on all sides. Rub it all over with you hands or if don't want to get your hands into it, you can use a basting brush.Īs long as the mustard is completely covering the meat, doesn't matter how it gets there (within reason of course). all of these work just as well as yellow mustard and gives you some different flavor options. Tip: Some alternatives to regular yellow mustard are spicy brown mustard, olive oil or even my barbecue sauce ( make it yourself | order bottled product). it won't taste like mustard and it won't be yellow when it's all said and done. ![]() very good pork, I might add and as most of you know, that calls for a nice sticky base of yellow mustard to help the rub to stick to the meat. Pat them dry with a paper towel and lay them on the cutting board or in a large pan to contain the mess you'll make by seasoning them -) Step 2: Mustard and Rub Remove the country style ribs from the package and rinse them under cold water. ![]() How to Smoke Pork Country Style Ribs Step 1: Rinse and Pat Dry Worse case scenario, get a sharp knife and debone/slice a pork butt yourself. If you can't be sure, then just purchase a whole pork butt and ask the butcher to debone and slice it into strips about 1 to 1.5 inches thick and 2-3 inches wide the length of the pork butt. You can also ask the butcher or meat person behind the counter and hopefully they will know how the CSR's were cut. The problem is that they are not always labeled properly so spend some time looking at a pork butt and a pork loin and you will be able to see the differences in the texture and how the meat looks. Sometimes you will find them cut from pork loin which is lean, not a lot of fat or connective tissue and anything above their safe temperature of 145☏ is just going to dry them out and render them inedible. This means they need to be cooked way above their safe temperature of 145☏ in order to get them tender, and because they have fat to render, this is fine. Pork country style ribs are usually cut from the pork butt which has a lot of fat marbling and connective tissue. Did you know? You can order the MASTER FORMULAS which allow you to make Jeff's original rubs and original barbecue sauce at home using your own ingredients! Order the Recipes What are Pork Country Style Ribs
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