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  1. 100_1259.JPG

    100_1259.JPG

    • chiwa
    • Media item
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    • Album: Back Rib Portions
  2. Back Rib Portions

    Back Rib Portions

    • chiwa
    • Album
    • Comments: 0
  3. chiwa

    Pork back rib portions with Q-View

      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.    I am pretty well hooked on Tip's Smoke in the Holler rub...
  4. chiwa

    Pork back rib portions with Q-View

    I just got them defrosted enough to pull them apart.  A lot of them are single ribs off the small end of the racks.  Small bone, and lots of meat. These were from Farmland, and every piece of pork I have had with their name on it was excellent. Will smoke tomorrow or the next day, and have...
  5. chiwa

    Pork back rib portions with Q-View

    They are just back ribs that have been cut into 2-3 ribs sections already.  They are still defrosting, so no pics yet.
  6. th_DSC00002.jpg

    th_DSC00002.jpg

    • chiwa
    • Media item
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    • Album: pic
  7. pic

    pic

    • chiwa
    • Album
    • Comments: 0
  8. chiwa

    Pork back rib portions with Q-View

     I just picked up a box of back rib portions. They appear to be 2-3 rib pieces of back ribs. I thought I would try a 2-1-1 smoke @ 225 on them this weekend.  I am afraid the small sections might dry out if I go longer. On the plus side, they have more surface area for rub to stick, and only cost...
    • chiwa
    • Thread
    • Replies: 28
    • Forum: Pork
  9. chiwa

    Final Smoked Salmon with recipe, instructions, and Qview

     I have caught 4 springers this year, and smoked two using your brine. They came out great. I smoke mine different, because we like ours a little dryer, and the were in smoke 2 days after they were caught.
  10. chiwa

    what is pork shoulder chuck roast?

     I think you got a butt, but as long as it pork, with plenty of fat, it will work just fine.
  11. chiwa

    Buying new grill and want opinions on weber grills?

     I have had a Weber Genesis Silver for about 10 years.  Burned up a set of flavorizer bars and a set of grills in it.  Replaced them last year.  Should replace the burners, it gets a little hotter on one side right now.  Worth every penny. I was stuck with some cheap thing my brother bought that...
  12. chiwa

    Any good way to grill yellow squash and zucchini?

      We grew a ton of both of these squash last year, olive oil and some cajun seasoning, grill until just get a little soft.  Can't wait for summer.
  13. chiwa

    Store bought fresh keilbasa

    Last week when I had some salmon in the smoker, I took a store bought Kielbasa, cut in to  1" pieces, rolled them in Smoke in the Holler, and let them smoke for an hour.  They got nice and crusty on the outside, and I ate them all before anyone else came home.
  14. chiwa

    Master Forge smoker at Lowes

    I may have the only Perfect Flame that has an accurate thermometer. It is slow to react, and I don't really trust it, but if the door has been shut for 15-20 minutes, it reads about the same as my digital. Right now I have some deer jerky going, digital says 137, door says 140. I have had...
  15. chiwa

    Do you have a prefered brand of Soy or worchester sauce

    I agree 100%. I lived on the Big Island a couple of years, and Aloha Shoyu is the best. Kikkoman tastes burnt to me, can't stand it.
  16. chiwa

    ribs on sale

    I have a couple racks that were enhanced that I bought for $2.27, but the natural ribs I bought for my brothers going away tomorrow were $3.10 for a 3 rack pack.
  17. chiwa

    Slaughter House Canadian Bacon

    I already need to get some out of the freezer that I put in yesterday. I brined the 7.5 lb pork loin cut into 4 pieces for 7 days, and the cure penetrated fully. Smoked for about 6 hours at 200-220 over apple wood to get to 160 internal. I wouldn't mind if it was a little saltier, but the...
  18. chiwa

    Slaughter House Canadian Bacon

    Sorry to bump an old thread, but I just finished a batch pretty much following your recipe. It looked like this Thanks a lot
  19. chiwa

    Donna's Cole Slaw

    I tried this yesterday and it was excellent
  20. chiwa

    Hello from Southern Oregon

    I have been smoking ribs and chicken on my Weber Genesis Silver B for several years, using one burner and a pan of chips, with pretty good results. I used to make deer jerky and smoked salmon in a Little Chief and a Big Chief, but I don't have them anymore. Yesterday I found this forum looking...
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