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Ribs for Sunday!

post #1 of 22
Thread Starter 
I am preparing my ribs for my first smoke on my new Smoke Vault 24..
After removing the membrane, I was getting ready to apply the rub (I like to apply the rub 24 hours before beginning the smoke) and I noticed my lady had the sifter on the drying rack..so I decided to give it a try...Big difference than just spooning it on with a spoon..The rub goes on evenly and further mixes the ingredient's...Wrapped it in cellophane and back into the fridge...Less mess and makes for a much better presentation, even after hand rubbing it into all the nooks and cranny's..I recommend this to anyone who is using a dry rub..it has probably been done before, but I have never read anything about iticon_mrgreen.gif..Now to season my ccsv 24
post #2 of 22
Good start Podevil!! More pics to follow we hope?!
post #3 of 22
Look's great Pod, now try slathering with mustard next time and really kick up that bark!!PDT_Armataz_01_34.gif
post #4 of 22
Well thats just down right purty right there, I'll give that a try. Never thought of it.PDT_Armataz_01_34.gif
post #5 of 22
Thread Starter 
icon_redface.gificon_redface.gifooops sorry...I just noticed I posted in the wrong forum..this should be in the pork section...Sorry !
post #6 of 22
Thats okay we can use that tip for beef too.LOL
post #7 of 22
Novel idea, and that meat looks gooooood!
post #8 of 22
I also use the sifter when making my rub's to mix everything together better and break all the clumps. Then when I package the rub I toss in one of those ceramic "Brown Sugar Bears" to absorb moisture and keep the rub "fluid" and free flowing.
post #9 of 22
That's it, you're fired!!
post #10 of 22
I thought about using a sifter, I figured it help keep it consistent.

Looking good! I expect to see the finished product!
post #11 of 22
Looks good Pod and a great tip - I never thought of that one hon!
post #12 of 22
good lookin ribs , and great tip , thanks for sharing PDT_Armataz_01_34.gif .
post #13 of 22
Sounds Good Pod. I am going to use my brand spankin new GOSM to smoke ribs tomorrow as well. I am going to try the miss's sifter to see how that works out. Well good luck on the ribs . PDT_Armataz_01_34.gif
post #14 of 22


Damn great idea on the sifter, I have several and will use one tomorrow. I use canning jars with two lids, one with holes to shake and one without on top to keep the rub from moisture when stored.

post #15 of 22
Great idea with the sifter.

I moved the thread to pork.
post #16 of 22
Thread Starter 


Started about 10 am this morning..Got the brand new ccsv seasoned last night and brought it up to temperature in about 35 minutes...Decided last night to try a London Broil in addition to the ribs..I covered the London Broil with Mustard and sifted the rub on and wrapped it last night to sit in the fridge over night with the ribs..The pictures below are after 2 hours at 225 degrees...Smoking with peach wood this time...and a mix of apple juice and water in the water pan.. 35 degrees and sunny out, but the wind is pretty strong at times.....Thats me next to the fire...Getting close to foiling the ribs...I can't wait!!!PDT_Armataz_01_12.gif
post #17 of 22
Man thats a nice smoker, and some good looking ribs too.
post #18 of 22
Good lookin ribs. Better looking backyard. Sure is pretty up there... send some of that colder weather down here to Florida. Its been muggy and rainy all holiday. Keep those pics coming.
post #19 of 22
Nice looking piece of property you have there and some good looking eats too.
post #20 of 22
At the risk of repeating something( since I am fairly new here) already said, I'l keep it short.

When I first got interested in cooking stuff the low and slow way, I was working for a man in SW mich, who had his own catering business, and was a farmer and a part time competition cooker/smoker.
I asked him questions every day, and like all the good people here, he answered them the best he could. One day He told me to buy a book that he recomended, and he said he actually(along with his wife) took a class from the author.
The book is" Championship Barbeque" and the author is the famous Paul Kirk. So for fathers day, my family got it for me. I spent weeks reading it in my spare time, and trying alot of the techniques and recipes inside.

I have learned alot of good stuff from that book, as well as from every one here. In one chapter about rubs, Paul talked about how different spices were ground in different ways, therefore broke down differently on the meats.Instead of sprinkling ingredients on the meats one at a time like some do, he encouraged readers to mix the rubs completely with the use of grinders, sivs/sifters, screens ect. By making sure that all the particles were as close to the same size as each other, it would give them equal time to enhance the meats and compliment each other as opposed to one spice overpowering another.

Soooooo, when I make my rubs, I always run em through a sifter with a screen in it to completely blend the rub. I usually run each batch at least 3-4 times to be sure they are evenly mixed.
It may be just over kill, but I think it works best for me. After the rubs are mixed, I then put them in shakers, like the ones you see at the pizza joint with red pepper in it, or the bigger ones with the same size holes. It makes it easier to shake it out during rubbing with greasy, and wet hands. Then I put a piece of wax paper over the top and put the cap back on to keep the rub somewhat dry and fresh till the next time. I often store large amounts in zip lock bags until I need them. Always label the bag to save confusion at rubbing time!smile.gif
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