Recently wutang cured and smoked some ribs based on some erain had done before that. Needless to say it was an awesome idea and something I just had to try.
Made up a tiny batch of injection cure as well as some dry cure both with a little chipotle in them.
Gave the ribs a quick trim job and went to work.
Gave a good squirt of injection in between each bone then coated with the dry cure mixture, vac sealed and into the fridge overnight.
Next day I removed them and gave them a rinse then coated with my chipotle rub and into the smoker over oak at 300 degrees.
My Brother likes his ribs with more of a crust so I left the two cut unwrapped, the main piece I did a 2-1.5-.5 method.
Also as a snack I tossed on a few mushrooms I had in the fridge, smoked them cap down for 45 minutes (was going for half an hour) then topped with a new Borden chipotle cheddar cheese that actually has a nice kick.
They were a little over done because I forgot I was running the smoker at 300 and not 225-250, still delicious though.
They were delicious, saltier than I would have liked but I knew they would since I didn't soak the meat and wutang claimed the same thing when he did his. Besides that they were fantastic.
Thanks for looking and thanks for he inspiration erain and wutang
Made up a tiny batch of injection cure as well as some dry cure both with a little chipotle in them.
Gave the ribs a quick trim job and went to work.
Gave a good squirt of injection in between each bone then coated with the dry cure mixture, vac sealed and into the fridge overnight.
Next day I removed them and gave them a rinse then coated with my chipotle rub and into the smoker over oak at 300 degrees.
My Brother likes his ribs with more of a crust so I left the two cut unwrapped, the main piece I did a 2-1.5-.5 method.
Also as a snack I tossed on a few mushrooms I had in the fridge, smoked them cap down for 45 minutes (was going for half an hour) then topped with a new Borden chipotle cheddar cheese that actually has a nice kick.
They were a little over done because I forgot I was running the smoker at 300 and not 225-250, still delicious though.
They were delicious, saltier than I would have liked but I knew they would since I didn't soak the meat and wutang claimed the same thing when he did his. Besides that they were fantastic.
Thanks for looking and thanks for he inspiration erain and wutang
