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Three Kinds of Ribs (good score too) - Page 2

post #21 of 27

I agree with Bear, we all have to modify to suit our particular needs and draw from others.  Since my second stroke, I am further modifying recipes also to make everything low-salt, so 'bacon-on-a-stick' may end up kinda like 'cured-pork-but-not-so-much-so-as-a-weak-imitation' spareribs, lol!  I plan to cut the salt I add by 3/4 the amount, just enough to make it a saline solution so the curing salt will work.  I did it with a smoked turkey successfully cutting it in half, just want to cut it in half again (starting to get bills paid off enough to be able to experiment) to see if it will still cure properly.  Because of the high salt levels I can't use TQ and must use a wet brine instead.

 

Pops §§
 

Quote:
Originally Posted by Bearcarver View Post




Yup--What Pops said:

I used his post, which is the one that first got me interested, but he doesn't use TQ, or dry curing, so I did some more searching. I found a few others, including one from Dennis (SmokingD). So after questioning Pops & Dennis, I came up with the way I did mine, which is almost exactly like "SmokingD" did his.

 

I cut the ribs into easy to manage pieces (2 pieces almost exactly 1 pound each).

Rinsed these pieces off with cold water, and dried them well.

Rubbed each with 1/2 ounce (1 TBS) TQ & one TBS of Brown Sugar.

Put them each in their own zip lock bag, along with any TQ that fell off while rubbing them.

Put them in the fridge at 37˚/38˚ for about 48 hours, flipping each package at the halfway point.

Then I rinsed them off good under cold water, and soaked them in ice water for 1 1/2 hours, changing the water once.

Then patted them real dry, and sprinkled with CBP, onion powder, and garlic powder.

Then into the smoker at 230˚ for only 2-2-1, along with my Beef Back ribs, because these Pork rib pieces were pretty thin, and the Beef ribs were already cut apart.

Normally I would have used the 3-2-1 method.

I checked them when I took them out, and they were at about 170˚ internal Temp.

 

This recipe was mostly from information from "Pops" & "SmokingD".

 

All of my recipes & step by steps are from compilations of anywhere from two people to as many as ten people, and a lot of searching. I pick the parts where everybody agrees, and throw out the parts that are not in line with most of the others. This method has not failed me yet.

 

Thanks,

Bear

post #22 of 27

WOW bear nice rib fest.  Glad I was some help

post #23 of 27

Beautiful, and as always, inspirational. I've got some TQ lying around but I haven't decided what to do for my first cure. The bacon on a stick looks like a good possibility.

 

Thanks for sharing.

post #24 of 27
Thread Starter 
Quote:
Originally Posted by smokingd View Post

WOW bear nice rib fest.  Glad I was some help

Thanks again Dennis!

You were a great help!

 

Bear


 

Quote:
Originally Posted by Pokey View Post

Beautiful, and as always, inspirational. I've got some TQ lying around but I haven't decided what to do for my first cure. The bacon on a stick looks like a good possibility.

 

Thanks for sharing.

 

Thanks Pokey,

These are nice to do, because like doing ribs the regular way, these are for eating as a meal. They are taken to the temp that is safe to eat, so they don't still have to be fried, like Bacon. They were GREAT! I will definitely be doing more.

I think next time, I will do more, without anything else in the smoke. Then I'll do a real nice illustrated "step by step" to add to my "Signature" series. Everybody seems to like them. LOL---I like to use them myself for repeats!

 

Bear
 

post #25 of 27

Bear, you sure know how to do it right.  It's 10:15 am and my mouth is watering.  Great looking food.

post #26 of 27

Thanks Pops, Bear, and Dennis.   I will give your rrecipes a try .  I am also interested in the lower salt version.  Take care friends. 

post #27 of 27
Thread Starter 
Quote:
Originally Posted by scubadoo97 View Post

Bear, you sure know how to do it right.  It's 10:15 am and my mouth is watering.  Great looking food.


Thanks scubadoo---That was my intention!

 

Bear

 

Quote:
Originally Posted by Old poi dog View Post

Thanks Pops, Bear, and Dennis.   I will give your rrecipes a try .  I am also interested in the lower salt version.  Take care friends. 

I think there were only two things I changed from what Dennis did.

Dennis cured his for 24 hours, and he told me he should have soaked his, because it was a little salty.

So---I cured mine for 48 hours, and soaked it for 1 1/2 hours. It had absolutely no salty taste.

 

Bear


 

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