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Ribs, rub and sausages.

post #1 of 7
Thread Starter 
This weekends ribs are rubbed and ready to go on the pellet smoker, looking forward to seeing what my new rub recipe turns out like.

Ribs with yellow mustard ready for rub.

Rubbed and ready.

I also wanted to try and smoke some sausage but I wasn't sure if there was a certain type that is better suited, I had some sausage at BBQ restaurant in the U.S a couple of months ago, it had a fine grain hot dog type texture to it.

Can anyone help with what sausage is best to smoke from their experience?

Thanks sausage.gif
post #2 of 7

If your talking about hot smoking fresh sausage then my favorite is hot Italian sausage or any kind of brats.



post #3 of 7

I like mild Italian sausage when I'm in the mood for a nice smoked dog on a bun and i like to smoke Chirizo when i want my sausage to bite back.


Here is some Italian i did a while back





I take the sausage from the store smoke for about 30-45 minutes enough to get some extra smokey goodness!


Happy Smoking,

phatbac (Aaron)

post #4 of 7

Any Sausage can be Hot Smoked. At the rib cooking temp of 107°C, sausage takes about 2 hours or less to get to an IT of 74°C. Any of your local SNAGS would be great smoked...JJ

post #5 of 7
Andouille is a favorite of mine. Of course I had great luck with a cajunish sausage roll using mild pork sausag.
post #6 of 7
Thread Starter 
Thank you all, I ended up smoking my ribs and throwing on a few Italian pork sausages to try, I really enjoyed them, they were that good that we ate them first and forgot to get a photo of the finished product, but I did get one of the finished ribs, my rub recipe was a hit with the wife and our friends so naturally I was relived about that.

Thanks again for all of your help, I really appreciate it.
post #7 of 7
Thread Starter 
Thank you, those sausages of yours look amazing, I smoked a few Italian pork sausages to try and they were a hit, I'll definitely do them again.
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