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  1. horkeyrider

    Latest Ham.

    Thanks Al, I would love to but there would be a major rebellion from the CEO. She (and I) grew up in the era of "YOU HAVE TO COOK PORK UNTIL IT IS DEAD SO THE TRICINOSIS WORMS WILL DIE!). We both know that is a thing of yesteryear but she is unwilling to let it go entirely. So a compromise is...
  2. horkeyrider

    Latest Ham.

    I also inject mine and then cover it in the brine for at least one day for every 2 lbs. My internal temp. was 173 degrees F. This one was ten lbs. and I left it for 7 days although it could've come out after 5 days.
  3. horkeyrider

    Latest Ham.

    7+7+1: Seven days in a curing brine. Seven hours on the smoker @ 250' F. One hour in the oven @ 325' F to cook on a honey mustard glaze. Internal temp. 173' F. (determined by my TheroPro TP08S). My best one so far.
  4. horkeyrider

    My first slow cooked back ribs.

    It really is, I promise if you try it you'll like it. We still use red BBQ sauce but this is our favorite.
  5. horkeyrider

    My first slow cooked back ribs.

    Here you go, my first attempt at back ribs on my smoker. I only had five hrs. so I cut the time in thirds, first lots of apple smoke, next in a covered pan with some apple wine I made a while back and third back on the rack covered with plum jelly rib sauce. (see recipe below.) All at about 225...
  6. horkeyrider

    Beef Ribs.

    Yep, very nice and crisp "bark" and juicy inside.
  7. horkeyrider

    Beef Ribs.

    Okay folks, here they are. Ribeye ribs with Weber Steak and Chops rub. Cooked for 6 hrs. with a beef broth and herbs moisture tub simmering below. More steak on a stick.
  8. horkeyrider

    Smokehouse Products Little Chief

    Never that cold here but nice to know. Thanks
  9. horkeyrider

    Smokehouse Products Little Chief

    Not exactly the info I'm after. I want opinions on the Little Chief. Not mods or suggestions on other smokers. Thanks
  10. horkeyrider

    Smokehouse Products Little Chief

    I've searched this forum for information on the Little Chief and have not found what I want to know. I have an 18" Camp chef Smoke vault that I like very much but I like the sounds of the LC smoking at a steady 165 degrees for my fish and bacon etc. So if you would, give me your opinions on the...
  11. horkeyrider

    Ham!

    "Care to share how much ingredients you used other than cure?" Here's the recipe I used.
  12. horkeyrider

    Ham!

    "that is why you need to inject curing brine all around the bones so there are no uncured spots." That is exactly what I did, approx. 1" apart in both directions on all sides. I think that's why it is so pink.
  13. horkeyrider

    Ham!

    Next time I'm thinking I'll use the shank portion of a fresh ham instead of the boston butt. Does anyone have any opinions on that?
  14. horkeyrider

    Ham!

    Nice try!
  15. horkeyrider

    Ham!

    This was my second ham, I cured an 8 lb.boston butt for seven days in brown sugar, kosher salt, pickling spice and curing salt. Then I smoked it for 6-7 hours at 250-300 degrees and added a honey and brown mustard glaze. Perfect!!
  16. horkeyrider

    Beef Ribs.

    I only used a rub and cooked them very slow. What helped me most I think was that they were ribs from a ribeye. What could be better meat?
  17. horkeyrider

    Beef Ribs.

    "Pics or it never happened LOL" Sorry but color them bad boys gone! Nothing left but a memory. Next time.
  18. horkeyrider

    Beef Ribs.

    Okay, first let me say thank's to everyone for the advice and such, you gave me enough info so I wouldn't ruin some good meat. Second, let me say that my ribs turned out fabulous, I can't wait to do them again. It's like steak on a stick. Thank's again.
  19. horkeyrider

    Beef Ribs.

    I'm using an 18" Smoke Vault and a ThermoPro TP-08S probe.
  20. horkeyrider

    Beef Ribs.

    A while back I bought a whole bone-in ribeye. I had the butcher de-bone the steaks and leave the ribs in a nice slab for slow cooking. I have a rub I want to try but here's my question, I need some advice on time and temperature. I've never done beef before but have smoked lots of pork, (bacon...
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