A few general questions

[monicotti]

Hi Again, So even though its cold and raining here in NY and my step daughter is is in labor as I type this I WILL get in my second smoke this weekend). I Picked up a nice pork butt and some nice looking beef ribs (not short). I have a few questions. (1) Is there a membrane on beef ribs that needs to come off? (2) Im assumeing everything should be rubbed and refrigerated the nite before (3) Do i rub fish too or just maranade it?(im thinking italian dressing). (4) Do I need / want to keep smoke going for the entire time in general for any/everything Im cooking? I think thats all for now. Thanks for any input.

Sal

 

[richtee]

LOL...dedication! I have never done beef ribs, but if there's a membrane <I assume there would be> remove it.

Rubbing smaller cuts such as ribs can be effective with just a couple hours on them.

Fish is usually rubbed/cured/salted, but be careful with the times. Fish will absorb alot of the spice/salt quicker than meats usually do.

BTW... "rubbing" is a misnomer. You just shake it on and perhaps pat it a bit to help adhesion.

Best rule for the smoke thing: If you smell smoke...you're smoking. No need to have a continuious smoke trail. And keep that smoke Thin and Blue! <TBS>

 

[starsfaninco]

I'm no General, but I'll add one more thing. On the fish, be careful that the marinade doesn't have citrus acids in it. It will 'cook' the fish and make it very rubbery.

 

[richoso1]

Richtee is right on with the fish and salt, been there and done that. You don't want rolling clouds of smoke, it just takes a little thin blue smoke to make it taste great.

 

[meowey]

There is a membrane on beef ribs. It can be a pain in the a$$ to remove. Please post pics of the smoke if you can. Enjoy!

Take care, have fun, and do good!

Regards,

Meowey