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Ribs in hickory brine.

post #1 of 18
Thread Starter 

Some time ago I got this Hickory Bacon Mix from ButcherPacker and I followed their direction which is mix whole bag with addition of cure in 2 gallons of water and cure meat for 24 hours.

  Long story short it came out too salty even after soaking and taste of hickory was also overpowering.

 

 So I got some pork ribs and since I had extra bag left I  tried to use it in a different way. Basically  I used Pops brine as a base (1gal water with 1tbsp of cure) and i added 1 cup of hickory mix instead of usual salt/sugar combo. Cured ribs in it for 5 days and  smoked gradually bumping temperature from 130 to 175F till internal t of 150.

 

Great tasting ribs.

ribs.JPG

post #2 of 18

Never tried cured ribs before, did they have a hammy flavor?

post #3 of 18
Quote:
Originally Posted by SmokinAl View Post

Never tried cured ribs before, did they have a hammy flavor?



I was wondering the same thing Al 

post #4 of 18
Thread Starter 
I would say it's a taste of a well smoked Canadian bacon. These are good to eat as is or as a base for been or split pea soups. It's an eastern europian kinda ribs.
Edited by AHAKOHDA - 12/12/11 at 10:04am
post #5 of 18
Thread Starter 
Sorry posting from iPhone. Got it in double
post #6 of 18
interesting, never heard of this before
post #7 of 18

It sure looks tasty!!

 

  Craig

post #8 of 18

Very interesting idea...the final product looks really good!

post #9 of 18

icon_cool.gif

Now the question I have for you is why brine ribs. There are usually not meaty enough or have a very good chance of dring out to brine. I just wanted to know. But then thats how we here learn things try it and if it works great do it again and if it doesn't don't try it again.

post #10 of 18
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Now the question I have for you is why brine ribs. There are usually not meaty enough or have a very good chance of dring out to brine. I just wanted to know. But then thats how we here learn things try it and if it works great do it again and if it doesn't don't try it again.



The main idea was to cure it. You can cure it same way as you do BBB. This time I tried brine. And these are meaty as heck.

 

I need to post a picture of the sliced ribs.

post #11 of 18

I have had mixed results with premix.  Some work well, others don't.

 

Glad to see you got something you will like!

 

Good luck and good smoking.

post #12 of 18

huh.

That's a different way to treat your ribs, but the results look like they were hard to argue with.

Looks good!

post #13 of 18

They look pretty Cool...

post #14 of 18
Quote:
Originally Posted by AHAKOHDA View Post





The main idea was to cure it. You can cure it same way as you do BBB. This time I tried brine. And these are meaty as heck.

 

I need to post a picture of the sliced ribs.



Yes you do!!!

 

post #15 of 18
Thread Starter 

Sorry for digging out old post but i figured there are no need to clog the forum with new post when I can continue this one.

 

I came about making some ribs with the method I explained above and this time i got some pictures of ribs from the "inside".

 

photo(9).JPG

 

photo(10).JPG

post #16 of 18

They look great and I'll bet they would be mighty tasty in bean soup or split pea!

post #17 of 18

Interesting post. Texturally, what were like compared to non-brined ribs? They look like they would have more of a 'Ham / CB' texture than the normal 'stringy' rib texture.

 

I would definitely agree on the soup idea!

post #18 of 18
Thread Starter 

These are far away from "normal" BBQ ribs. It is more of a ham texture and flavor for sure.

 

here are two popular recipes using these kind of ribs.

 

http://easteuropeanfood.about.com/od/Russian-Soup-Recipes/r/Solyanka-Soup-Recipe.htm

 

http://easteuropeanfood.about.com/od/polishsoups/r/cabbage-soup-kapusniak.htm

 

 

 

When I do "traditional" BBQ ribs I use weber kettle grill and smokinator.

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