2 > Rolled, Stuffed and Smoked Ribs, also they were soaked in Pop's brine for about 20 hours
It has been a while for me to do and or post a smoke . Last July for a post of one , and I really only did a couple bone in pork loins. So here I go.
Saturday I cut and trimmed up two racks of ribs, into Pop's brine for the night. Sunday cleaned up the Smokers Shed as I have not even been in it really most of the summer.
Brought up the smoker to temp kept it at approx 275 - 285 deg. most of the day for the ribs.
Pulled the ribs out and rinsed off . Coated with one of my bags of Meat Church, also coated the cut offs and into a foil bag.
So this time ( i have rolled ribs before but after they were partly cooked ) I rolled them right away. Used a juice bottle for the shape and then twine and skewers to keep shape while smoking
Off to the Smokers Shed for a good smoking with Cherry chunks and Hickory pellets
This time i am filling or stuffing with Loaded Mac and Cheese. Boiled noodles, cooked up chopped bacon, onions and celery.
Made a rue and added milk, little water, cheese and a touch of sugar. Also used one of my last years bottles of Grape jam and vinegar and touch of Kraft BBQ sauce to make the glaze.
1 1/2 hours in, than 3 1/2 hours in . Glazed each time . Pulled all but 2 of the skewers at the 3 1/2 hour mark
Made little foil plates to go under each roll so the innards stay in . Last hour I stuffed with the partly warm Mac and Ch open the foil bag and coated the cut off pieces with some glaze and left open to dry up a bit . Had a little mac left so into a pan and also some boiled taters cut up oiled and salt and pepper ( later noticed i did not fill one of the rolls all the way as it settled , no biggie )
Last half hour added the Mozza to the top , looking good with the glaze
Everything is ready after 5 1/4 hours. Into the house and cut and serve
Let the lady's have their way with it , then I went in to fill my plate ( twice )
couple ribs , roasted potatoes , Mac and Ch and last of my Mustard pickles
The ribs were great and the brine did make them a little hammy flavour , and no not too salty at all. The grape glaze was really good also.
Well there you have it , yes I am back being very long winded and lots of pictures
I really had a good time just enjoying the day and doing some smoke
It was 4 deg C with drizzle and windy but a good day for me .
Thanks for reading .
David
It has been a while for me to do and or post a smoke . Last July for a post of one , and I really only did a couple bone in pork loins. So here I go.
Saturday I cut and trimmed up two racks of ribs, into Pop's brine for the night. Sunday cleaned up the Smokers Shed as I have not even been in it really most of the summer.
Brought up the smoker to temp kept it at approx 275 - 285 deg. most of the day for the ribs.
Pulled the ribs out and rinsed off . Coated with one of my bags of Meat Church, also coated the cut offs and into a foil bag.
So this time ( i have rolled ribs before but after they were partly cooked ) I rolled them right away. Used a juice bottle for the shape and then twine and skewers to keep shape while smoking
Off to the Smokers Shed for a good smoking with Cherry chunks and Hickory pellets
This time i am filling or stuffing with Loaded Mac and Cheese. Boiled noodles, cooked up chopped bacon, onions and celery.
Made a rue and added milk, little water, cheese and a touch of sugar. Also used one of my last years bottles of Grape jam and vinegar and touch of Kraft BBQ sauce to make the glaze.
1 1/2 hours in, than 3 1/2 hours in . Glazed each time . Pulled all but 2 of the skewers at the 3 1/2 hour mark
Made little foil plates to go under each roll so the innards stay in . Last hour I stuffed with the partly warm Mac and Ch open the foil bag and coated the cut off pieces with some glaze and left open to dry up a bit . Had a little mac left so into a pan and also some boiled taters cut up oiled and salt and pepper ( later noticed i did not fill one of the rolls all the way as it settled , no biggie )
Last half hour added the Mozza to the top , looking good with the glaze
Everything is ready after 5 1/4 hours. Into the house and cut and serve
Let the lady's have their way with it , then I went in to fill my plate ( twice )
couple ribs , roasted potatoes , Mac and Ch and last of my Mustard pickles
The ribs were great and the brine did make them a little hammy flavour , and no not too salty at all. The grape glaze was really good also.
Well there you have it , yes I am back being very long winded and lots of pictures
I really had a good time just enjoying the day and doing some smoke
It was 4 deg C with drizzle and windy but a good day for me .
Thanks for reading .
David
