- Created 6/29/10 by richoso1
This video shows you how to remove the membrane from ribs, they can be spares or Baby Backs. Simple and easy to understand. read more
Pork Spare Ribs is a topic on SmokingMeatForums.com.
I like to use a tented pan (or, in this case, for large volumes of meat, double mated foil steam pans) instead of foil wrap alone for 3-2-1/2-2-1 methods of cooking ribs, and also when finishing pulled pork, pulled beef, or beef brisket. HWen using foil, I have experienced problems with bones perforating the foil, causing those precious liquids to leak out into the smoker or the towel wrap while resting. I have used this for pork ribs, multiple butts for pulled pork, etc. Begin by tearing-off 4 heavy duty pieces of foil about 4"... read more
A very good brine for all your fresh, previously non-enhanced pork cuts. HERE PIGGY-PIGGY BRINE ***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket*** 2 qts water in saucepan 1/4 cup celery salt 1 cup sea salt 4 Tbls diced dried red bell pepper 6 Tbls light brown sugar 2 Tbls rosemary 1/2 Tbls cumin 2 Tbls chili powder 2 Tbls cayenne pepper 1 tsp cinnamon 2 tsp thyme 1 tsp marjoram 1 tsp fennel seed 1 tsp sage 4 qts ice water (mix into brine solution after removed from heat and... read more
A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine. HAWG HEAVEN DRY RUB ****for approx 16lbs of brined pork butts**** 4 Tbls ground apple 4 Tbls ground red bell pepper 3 Tbls ground tart cherry 1 Tbls ground rosemary 2 tsp ground oregano 2 tsp thyme 1 Tbls onion powder 1 tsp cumin 1 tsp ground sage 1 tsp chili powder 1 Tbls spanish paprika 1.5 Tbls gound black peppercorn 1.5 Tbls garlic note: if using for non-brined pork, add salt as desired Some exerpts from... read more
CHERRY/BALSAMIC WET RUB ***for approx 13-15lbs, or 3 slabs of Spare Ribs, 4 slabs St Louis cut, 5 slabs Loin-Backs or Baby-Backs*** 1/4 cup 15 year aged balsamic vinegar 1/2 cup water 1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup) 2 Tbls dried red bell pepper, medium ground 2 Tbls ground black peppercorn 2 Tbls course ground dried onion 2 Tbls dried rosemary leaves, medium ground 1.5 Tbls minced dried garlic 1 Tbls kosher salt 1/2 Tbls chili powder 1/2 tsp... read more