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Pork back rib portions with Q-View - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by WALLE View Post

How did the corn turn out for ya?


The corn was pretty good, it was on for about an hour. It still a few months away from the time to get really good corn.

post #22 of 29
Thread Starter 
Quote:
Originally Posted by eman View Post

 

 Ican't eat the abts anymore but the shrooms look like something i will try on my next smoke.

The shrooms were excellent. Nobody here but me likes spicy stuff, so the ABT's were all mine. They were stuffed with chive and onion cream cheese with some garlic mixed in. I think every time I fire the smoker up, some of these mushrooms will go on.
 

post #23 of 29
Quote:
Originally Posted by chiwa View Post

  Damn, this was some good hog meat, and I have enough left to do this two more times.


so, is this the end of the rack of ribs that they trim off to get "kansas city cut" rib racks? (the small end of the rack)?

or is this the lower "chine bones" that are trimmed off of the bottom to get the KC cut racks (the bottom of the rack)?

and how many bones are in each of them? i am looking at a boy scouts jamboree in a couple of weeks and these might be just the ticket.

post #24 of 29
Thread Starter 

They look like the small end of the rack.  Most have 1 bone, 2-3 inches long, and a big piece of meat.  Some are also 2-3 ribs sections. I only cooked one rib pieces this time.  They should work great for feeding kids.

post #25 of 29

wonderful!

 

i hate giving more than a few bites to the kids. it goes to waste and makes me cranky. i usually take st louis cut ribs in and have them cut lengthwise to make them smaller for the kids to eat. then we make them make multiple trips to the food table.

post #26 of 29
Thread Starter 

  I agree on feeding real good food to kids, they don't appreciate it, but these would be easy to eat for them. Stuff them with cheap hot dogs until they are old enough to know the difference.On that note, I can grill a beautiful 1" pork rib chop, and my mother will still put ketchup on it. Some people.

 

I went back to T-Bird the next day. and the spot was empty. All gone.

post #27 of 29



 

Quote:
Originally Posted by eman View Post

Have seen that cut sold down here as pork rib tips. great looking smoke !

 Ican't eat the abts anymore but the shrooms look like something i will try on my next smoke.



I haven't done ABT's yet but the shrooms look as if they will reach my smoker first.  Good job Chiwa.

post #28 of 29
Quote:
Originally Posted by chiwa View Post

  Thanks Flash, I think I will do them right on the racks to absorb smoke, and then in the foil pan to braise, till the meat is almost ready to fall off the bone, and then back on the rack to firm up a little. 

 

 


 If you fear you will not get enough smoke by putting the ribs in a pan, fear not. They will get more than enough.

post #29 of 29

Good looking Q...Your smoker looks alot like my GOSM smoker...I love it...

 

 

Keep Smok'in....and Post'in...

 

 

Steve

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