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Another Controversial Smoke? Not! Baby Backs W/Qview

post #1 of 14
Thread Starter 
Now that Ritchtee has defined dry cure, versus brine cure, versus plain salt brining, you can see that here if you haven't yet:http://smokingmeatforums.com/forums/...threadid=20502 PDT_Armataz_01_37.gif

Anyway, I am doing one of my $1.99 slabs of baby backs experimenting a little again, OH, OH.

I was going to do both slabs, but I don't wan't wifey to get tired of eating all my experiments. On to the experiment, actually 2.

On the left side with thin meat I am Dry Curing in Mortons Tender Quick. On the right Yashidas marinade, Maple syrup, since the fatty I did that way had a nice glaze to it, along with garlic powder and lemon pepper.
I am only going to Dry cure for about 2 hours as a test then put in the smoker.

Now, where did I even get the idea of curing Baby Backs you wonder? I got out my book from Rytec Kutas.
http://www.sausagemaker.com/ It is a great book, mine is from 1984 and still revert to it on occasion.

He talks about when in bussiness " The Hickory Shop Sausage Kitchen" in Las Vegas in the 60's he smoked BB ribs for Caesars Palace as a "gourmet dish" for $18.50 per person. Damn how much today, $90.00 a person?

Anyway, that's my experiment for today.

I'll be doing the 2-2-1 and skipping the last 1 and just cool and put in the fridge till we eat them and the toss on the Weber gas and sauce them.
Hickory, some briqettes, mabe a lump of mesquite.

Will keep you updated as usual.

Anyway, wish me luck and as always, thanks for watching. Going to get some smoke going!!!
post #2 of 14
Now thats an idea Ron, keep us posted as to the results you get. Wish I could find BB's for that price, last I checked at the local store up here they was running $3.99LB. A real store is 70 miles round trip minimum so the local guy is killing us PDT_Armataz_01_07.gif
post #3 of 14
Butt Ron.
Why even bother with a cure period for only two hours. I know you read RichT's post. It don't make any sense to cure somthing for only 2 hours. I am not trying to be a smart azz. But please come to you senses and the whole cure thing. Either you are going to truely cure are just going to brine. Love ya man.
post #4 of 14
Well... what that'll do is manufacture a nice "smoke ring" for ya...even in the oven! ;{)
post #5 of 14
Thread Starter 
Even if I get that that is alright. I'm sure I might get some flavor as well, I' m hoping. If not, so be it, I'm sure they will be edible. It's a start on my journey for learning more.
post #6 of 14
Thread Starter 
Well, I'd rather do it slow and experiment, remember ribs don't have that much meat mass. Also I don't like a lot of chemicals in my food.

If I get a little smoke ring, great, I can be with the big boys, LOL.

Love ya too, oh **** did I say that? icon_smile.gif

I'll keep ya posted.

Thanks for watching.
post #7 of 14
Thread Starter 
After about 1 1/2 hour I did a spritz with apple juice and tripple sec.

I am having a little trouble with the 2 -2 -1.

It'll be probably be a 3 -2 -1 without the 1.

I do see a differnece in the color left to right. Maybe the cure thing?

I'll keep ya posted.

Thanks for watching!
post #8 of 14
Thread Starter 
I just foiled after about 3 hours with apple juice and triple sec.

Will probably update In the am. Another 2 hours before they are done.

Thanks for watching, Ron.
post #9 of 14
Thread Starter 
I just unfoiled, oh my God and tasted both sides, you will ba amazed at the results. I willl post final results, reviews, and pics tomorrow, too tired now.

Again, thanks for watching!
post #10 of 14
MMM hammy ribs! Wake up, dangit...we're on pins an' needles here! PDT_Armataz_01_40.gif
post #11 of 14
There he goes hammin it up again. LOL
post #12 of 14
Thread Starter 

OK Guys Here It Is

Here is the finished slab. Nicer color on the left with the syrup.

Left is pink small smoke ring, right normal no ring.

A closer up view. You can see the cure went through to the bone in only 2 hours.

Not sure why, bones on left slid away from the meat clean. Moist and tender both sides.

I really like the cured ones better, they had that twangy taste, wouldn't go so far as to call it ham though.

Since I haven't finished on the grill yet, not sure of the final result.

If you notice, the cure penetrated to the bone in only 2 hours. So maybe just like cooking to temp, every piece of meat may take cure differently.

Any comments are welcome.

As always, thanks for watching.

post #13 of 14
Considering you were working with about 3/4 inch of meat, curing both sides, I'd say that's pretty normal. Man they look GOOD!

REMEMBER... any heat speeds up a chemical reaction...I think typically it's double time for every 10°C. If you could only boil a ham in the cure... LOL!
post #14 of 14
Thread Starter 
Thanks for the compliment Richtee.

Hmm don't tempt me, another experiment? No, I'd better pass on boiling the ham! And no, I'm not going to boil the ribs either!icon_smile.gif
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