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Seared - Cured Baby Backs W/Qview

post #1 of 12
Thread Starter 
These were from a score last week. I think 2.69 a pound.

Cured for almost 2 hours W/ 2.5 tbs TQ. They were nice and pink before curing. I am not looking for a complete cure, just some flavor. Not being thick I think this will sufice for what I want. I Have done these before this way.

Yoshidas, garlic, and lemon pepper.

All seared and on to the smoker, got rid of the excess fat.

More to come later.
post #2 of 12
I've never cured. I thought one cured if they were going to cold smoke perishable meat. But you seared these, so I presume you're going to smoke them and eat them right away? I don't understand why you cured them then.
post #3 of 12
Look great already with just the sear Ron!
Can't wait to see how deliciously good they come out after the smoke. Because of you have have tried curing then smoking some thighs and quarters and they were really, really good.
Keep up the good work!
post #4 of 12
They look good Ron, I would think curing would give them a hammy taste am I correct? PDT_Armataz_01_37.gif
post #5 of 12
Thread Starter 
For the flavor and texture, it makes a difference.

That is it right on.
post #6 of 12
I think you mean brining not curing ? As far as I know curing can only be done by cold smoking usually after brining. However, I agree that brining can add a lot of flavor. Do it all the time with pheasant.
post #7 of 12
Thread Starter 
I didn't brine I cured it., Brining would include a liquid and soaking it.
It was just rubbed with TQ. Also I am not cold smoking, temps are at 225'.
post #8 of 12
Very nice! Can't wait for the finished pics..............
post #9 of 12
Man Ron those ribs sounds really good with the cure on them you said you only left it on for about 2 hours. I cann't wait for the finished product. PDT_Armataz_01_23.gif Eyes glued wide open
post #10 of 12
Thread Starter 
Wait no more, here they are.

Ready for the foil after 3 hours.

I tried something different and sauced in the foil.

Sweet Bab Rays and some Kikoman plum sauce.

Ready to chomp down.

Man they were good. Total time about 4 1/2 hours.

Thanks for watching.
post #11 of 12
Those look EXCELLENT. I may have to try that sometime soon. 1 smoke under my belt with many many more to come. Thanks for sharing!
post #12 of 12
Thanks for the input Ron. Curing is an area I know nothing about.

Great looking smoke, as always..........
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