For the holiday - Ribs and chickens, cured and smoked

pops6927 · May 27, 2012

My oldest son and his wife are away Friday, Saturday and Sunday to a wedding in La., so I offered to do the meat for Memorial Day.

I brined 4 chickens and 2 slabs of spareribs Saturday for 24 hours, enough to get some cured flavor into them. This morning (24 hours later) I got them out of the brine, sacked up the chickens, and rubbed the spares and started up the smokehouse, with heat. They all should be done in 6 hours or so, then refrigerate until the get-together Monday afternoon:

a little better shot of the spares on top: (on the oven rack I 'borrowed'..):

The rub is dripping on the chickens...that's not a bad thing! Yum!

Will add finished Qview later!

pops6927 · May 27, 2012

By the way, this weekend, don't forget the 'great foil trick' while preparing everything...

Packages of foil have always contained this, but most people don't know about it:

...little push-in tabs on the ends of the box that will lock in your foil so it doesn't jump out of the package and go rolling away! Holds it in and makes unrolling a simple manner! Don't believe me? Check your foil boxes!

Happy Memorial Day Everyone!

oldschoolbbq · May 27, 2012

, I figgered you , of all people , would have noticed that.....

roller · May 27, 2012

Looks great. Now that's a well used smoke house.

pops6927 · May 27, 2012

Roller said:
Looks great. Now that's a well used smoke house.

Yes, it is serving me well so far!

An update:

222.2°, lol (my favorite no. is 22 - me and my twin brother born on 03/22/1951, 2 on the 22nd).

The mailbox just smoldering away!

pops6927 · May 27, 2012

oldschoolbbq said:
, I figgered you , of all people , would have noticed that.....

Lol... one of those little known facts!

scarbelly · May 27, 2012

Looking good pops - ya the foil box tabs are a good thing

pops6927 · May 31, 2012

Got them done and held them overnight in the fridge, then cut up the chickens and heated the parts'n'pieces and the ribs in the oven for 30 minutes at J.R.'s house delicious! And the party began!

About half the chicken, the ribs, a couple pieces of smoked extra sharp cheddar and half a can of smoked nuts that was left!

C

Chicken hot out of the oven

Ribs cut up, nice even pink color all the way through on a 24 hour cure! (Bacon-On-A-Stick!). They were excellent! Even my wife raved about them, not too salty, but a cured flavor!

one of the briskets - yum!

A jar of home made "Fluff" - it is like the original, recipe posted in YAWYE. But, disclaimer on the label, no infringements at all, it is a recipe from CHOW. My son, J.R., when he came here to Texas, was severely disappointed he couldn't find Fluff, only the Kraft Creme, which he hated. Been this way for almost 20 years until I found this recipe. My wife and I made it up Sunday and she put it in a jar and I printed off an image of the label, he was stunned, said it tasted exactly like the Fluff he remembered! I gave him the recipe along with the jar so they can make it themselves for he and their kids - fluffernutters abounded that evening! I can just see him late at night, a spoon stuck in the jar, him glopping on it while he's playing games or programming, just like he did when he was 10!

It was a great feast!

jrod62 · May 31, 2012

Looks great.:drool

s2k9k · May 31, 2012

Those ribs look Awesome Pops!!! I assume you used cure#1 in the brine? I am defiantly going to have to try that. Kroger has St Louis on sale again this week, Hmmmmm!

thoseguys26 · May 31, 2012

Nice work! I've never brined/cured my ribs before but they look good.

smokinhusker · May 31, 2012

Looks awesome. Gotta try the fluff recipe and brine the ribs! Great job!

I love your smokehouse!

pops6927 · May 31, 2012

S2K9K said:
Those ribs look Awesome Pops!!! I assume you used cure#1 in the brine? I am defiantly going to have to try that. Kroger has St Louis on sale again this week, Hmmmmm!

Yes, just my standard lo-salt brine recipe:

1 gallon water (potable)

1 cup sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] Brown Sugar Mix

1/3 - ½ cup salt or or Morton Salt Balance[emoji]174[/emoji] salt blend (25% less salt)

1 tablespoon Cure #1

I used 2 gallons of brine in 1 5 gal. bucket for the two racks of ribs and 2 gallons in a separate 5 gal. bucket for the 4 chickens, put them down at 10 am to 9 am the next day.

tjohnson · Jun 1, 2012

Great Job Pops!!

chef jimmyj · Jun 1, 2012

Bacon on a stick...Too Cool!...JJ

s2k9k · Jun 1, 2012

Chef JimmyJ said:
Bacon on a stick...Too Cool!...JJ

Yea That's what got me, I have to try this. Thanks for the brine recipe Pops, I'm going to try it with all the artificial stuff, I don't like artificial sweeteners but I'm going to try it because I know it's better for me and if I like it then maybe I'll become a convert!

s2k9k · Jun 18, 2012

Pops6927 said:
Yes, just my standard lo-salt brine recipe:

1 gallon water (potable)

1 cup sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] Brown Sugar Mix

1/3 - ½ cup salt or or Morton Salt Balance[emoji]174[/emoji] salt blend (25% less salt)

1 tablespoon Cure #1

I used 2 gallons of brine in 1 5 gal. bucket for the two racks of ribs and 2 gallons in a separate 5 gal. bucket for the 4 chickens, put them down at 10 am to 9 am the next day.

I was reviewing this because I think I'm going to do it this weekend and I just noticed that you are more amazing than I thought you were Pops, you put 2 gallons of brine in a 1.5 gallon bucket? I'm not sure if I can pull that off so I might need to tweak that part a bit.

(Just playing with you Pops, I know what you meant)

For the holiday - Ribs and chickens, cured and smoked

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