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First time bacon
Wade is correct on the salt content. If you do a salt test after the cure (cut small slice and cook) if too salty soak in cold water for an hour- this will bring the saltiness back down - you just can never take it back up if it is not salty enough..... I like the looks of your pork belly... -
Couple racks of ribs and beans
Any left??? I can be in NV in a few hours..................... They look fantastic and the entire spread makes my mouth water. -
Not sure about brown sugar on ribs
As Al says - use whatever you think you will like. Keep notes and adjust in the future. Having said that I would really recommend you try at least once with the brown sugar and honey. I have been foiling with that for quite a while and (unless you smother the meat in foil suace) it really isn't... -
Smoked some bacon today
Did you do a saltr test after it cured? I recently made bacon and I am very glad I tested it for salt before smoking it. Way too salty until I soaked it for over an hour. Then...perfect. Yours looks great - much more meat than most bellies I have seen around here. What's next? Pastromi? -
Southern WV Day Ribs
They look awesome. Great way to spend time off.............. Any sides?? Any other smokin' this week? I will be watching for it. Keep on smokin' -
Boneless Baby Backs
A great recipe for CSR's (which I am making this Thursday) is: Rub ribs with whatever rub you like and let them sit while you heat up your smoker Smoke at 275 degrees for 1 - 1 1/2 hours, turning halfway thru (Take their temp - should read about 150 degrees) Put them in an aluminum pan with... -
Baby backs attempt #1
Surprised at the butchers comments. St Louis is just a way of cutting spare ribs, not a different meat. Anyway, Yours came out great - even smells good from here.............. Way to go. -
First post butts and ribs!
Looks great. Are you feeding an army??/?? Can't wait to see the results............. -
Tried a finishing sauce on my butt
Al, Any idea how much pork that 2 cups will cover? My sauces run about 2 cups for 3-4 pounds of pork. Same here? Thanx -
Meatless Beef Ribs
The beef stock ideas are sort of where I was heading. I may put some heat on them for awhile first and see if there is enough meat to get a few bites off of each rib. CrazyMoon - Right idea, but Toooooooooo late Chef Jimmy - (always like your posts) - however, these are already thawed out and... -
Meatless Beef Ribs
So, I send my son to the store and tell him "If they have a beef ribs (7 bone) at a decent price please pick some up". I don't know whether the butcher saw him coming or what but he came home with the thinnest rack of beef ribs I have ever seen. He said "The butcher said he had just taken off... -
3-2-1 method - What are some alternatives to using apple juice as the liquid?
I have found that, even with minimal juice added, the moisture that comes from the ribs creates a lot of "juice" in the foil. I usually just use brown sugar and honey (sometime a little Tiger....) and there is so much liquid that I need to be VERY, VERY careful unwrapping. I don't think you... -
Brisket at the Duke cave
I REALLY wish this was smell-o-vision. My mouth was watering just looking at those pictures Fantastic job ------- -
First Time Country Style Ribs w/ qview!
Those CSRs look great. Mouth watering just looking at em................ 2 things - 1) What Al said about the pics.... 2) You stated that you left them on the counter for several hours. Please be careful about leaving meat out of refrigeration that long. Usually 30-35 minutes is acceptable... -
Cooking with Weber Spirit Grill – E310
Like Al says - Practice. I am not familiar with your grill but it looks like a propane burner. If so and it has multiple burners you will be setting up direct and indirect heat by only lighting 1 or more burners. There are several posts here about setting up for indirect heat, whether using...- slipaway
- Post #3
- Forum: Grilling Pork
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A couple racks of baby backs...
Just remember that baby backs use the 2-2-1 method, if foiling. 3-2-1 is usually used for spare ribs. Can't wait to hear how the foiling juice came out - quite a different approach. -
My SB50 Baby backs with Qview
You said you used the 2-2-1 method. You foiled these ribs? With that bark/beautiful crust I would sworn you did not foil them. Made my mouth water just looking at your pictures......................... -
SLR question.
Yeah, putting them back on without foil firms up the ribs and momma will get her bark (hope it's worse than her bite). Putting on a few thin layers of sauce (if she likes sauce) at this time also helps to create a firmer exterior. They will still fall off the bone. You will have to try again... -
Pulled pork smoke
An observation.... You said that you couldn't remember what internal temp you had, etc. etc. That is one of the best reasons to keep a log. I may not include as much data as some but meat kind, weight, time to temp, etc. etc. are some pretty basic things you will want to refer back to in the...
