I'm wittling my way through a case of un-enhanced LBR's, and brining has proved to be a great way to add flavor and moisture to all my fresh pork. Today, I get to smoke up 3 slabs of LBR's from yesterdays prep, so, (I think) it's my first crack at brining LBR's...spares were good with a different recipe awhile back, but they were previously enhanced ribs, so not the best trial run for brined ribs.
Here Piggy-Piggy Brine and Hawg Heaven Rub are my latest weapons of mass destruction...er, uh...creation for pork. I posted these in a double-butt smoke a week or so back, but, in case you missed it...
HERE PIGGY-PIGGY BRINE
***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket***
2 qts water in saucepan
1/4 cup celery salt
1 cup sea salt
4 Tbls diced dried red bell pepper
6 Tbls light brown sugar
2 Tbls rosemary
1/2 Tbls cumin
2 Tbls chili powder
2 Tbls cayenne pepper
1 tsp cinnamon
2 tsp thyme
1 tsp marjoram
1 tsp fennel seed
1 tsp sage
4 qts ice water (mix into brine solution after removed from heat and partially cooled)
***note: for today's ribs, I used a 1/2 batch of brine***
HOG HEAVEN DRY RUB
****for approx 16lbs of brined pork butts****
4 Tbls ground apple
4 Tbls ground red bell pepper
3 Tbls ground tart cherry
1 Tbls ground rosemary
2 tsp ground oregano
2 tsp thyme
1 Tbls onion powder
1 tsp cumin
1 tsp ground sage
1 tsp chili powder
1 Tbls spanish paprika
1.5 Tbls gound black peppercorn
1.5 Tbls garlic
note: if using for non-brined pork, add salt as desired
I cut the slabs of LBR's into 7-bone lengths on the smaller (narrower) end, and 6-bone lengths on the larger (wider) end, and fit them into a 6qt covered container. I did have to cut one of those 1/2 slabs in half again just to fit it into the container, fill the open gaps and get them submerged in brine...it was alot to fit into this size container...a 2-gallon (8qt) would have been the perfect size for 3 slabs of LBR's. I admit, I wasn't too enthused about cutting down the slabs at first, but it's just one of things you have to deal with, and although a full slab looks more impressive coming out of the smoker, it's only a perspective of the presentation. The two mystery pieces (1/4 slabs) will be revealed later after the smoke clears, as you can barely see them in the pan pre-rubbed. If you can identify them and point them out, you win a cookie...LOL!!!!
Here we are, getting ready ready for a long salty bath...side of the container:
After 20 hours in the brine...the two 1/4 slabs are already removed, rinsed and on the pan:
A good rinse and ready to apply dry rub on the meat side only...just because I wanted a heavy dose on the meat and none on the bone side, for giggles:
One 1/2 slab went into a roasting pan to tent with foil for a guest who can't tolerate smoked meats very well...loves the flavor, but suffers gut issues after eating it:
The Smoke Vault 24 is loaded @ 11:00am for a 5:30pm dinner...well, OK, it's a small load. I started @ 235* for the first 30 minutes, then, dropped back to 215*. Hmm, just checked ambient temp...warm today @ 45*, light winds, partly cloudy, 68* humidty (high for my location @ ~5,000ft elevation), 1/3 full water pan, two medium sized apple chunks for smoke. I placed the roasting pan above the ribs so it doesn't baffle the heat getting to anything above it, and also, it will recieve slightly lower temps, which I'll want being they all went into the smoker at the same time and panned/tented or foiled meats cook faster than on open grates:
I think I'll go with a 4.5-1.5-0 today for the smoked ribs (soft bark, very tender), and straight 0-6-0 for the panned ribs (no smoke, no bark, fall-apart tender). The slightly lower chamber temps will allow for longer cooking times, and 5 hours is generally sufficient for LBR's @ 225-235*, so 215* and 6 hours will be just about right on the money.
1 hour in and all is well. See ya later with the results!
Thanks for peekin' at my brined LBR's!
Edited by forluvofsmoke - 5/1/11 at 11:58am