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Black Fish Ribs sugar Free

post #1 of 6
Thread Starter 

   Sugar Free Brine

 4 oz. sea salt

 1 1/2 tsp. onion powder

 1 1/2 tsp. garlic powder

 sprinkle of Paprika

 pinch of rosemary and dill ( dried )

 1/2 gal. cold water

 

 

 

 Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pelicle.

 Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145

 

we had a fair catch on Sat so I got a nice bowl of ribs


I dried them for 2 hrs. then into the smoker with Apple Pellets 1row in my AMNPS


The skin really held the moisture in


Thanks for looking

post #2 of 6

Looks great

post #3 of 6

Just curious why you leave the rib bones in? Looks tasty and I enjoy picking at some smoked fish.

post #4 of 6
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post
 

Just curious why you leave the rib bones in? Looks tasty and I enjoy picking at some smoked fish.


Thats how the mate fillets them, I leave the skin on also, peel the skin off and pick away.

post #5 of 6

I haven't had smoked black fish since I was a kid out on Long Island.  Looks amazing!

post #6 of 6
Quote:
Originally Posted by tropics View Post

   Sugar Free Brine

 4 oz. sea salt

 1 1/2 tsp. onion powder

 1 1/2 tsp. garlic powder

 sprinkle of Paprika

 pinch of rosemary and dill ( dried )

 1/2 gal. cold water

 

 

 

 Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pelicle.

 Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145

 

we had a fair catch on Sat so I got a nice bowl of ribs


I dried them for 2 hrs. then into the smoker with Apple Pellets 1row in my AMNPS


The skin really held the moisture in


Thanks for looking


Those look awesome, nice job on them.....

Looks tasty !

beercheer.gif
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