- Aug 27, 2008
- 5,170
- 409
Hi all! I haven't been spending much time here lately, as I'm doing alot of pre-smoking, some meat curing, and getting things ready for an upcoming family reunion (smoker mods, new grill assembly/seasoning...you know, all the fun stuff we love to tinker with). The least I can do for my smokin' brothers & sisters is give you the next best thing to a taste of smoke from my outdoor kitchen to make up for it.
For today's smoke, I no-foiled the ribs from a partially frozen state in a nice & light hickory smoke for 2.5 hours @ 250*, then backed it down to 220* when I tossed in my BE's from a point smoke yesterday which I had chilling over-night @ 20* for dicing & tossing in sauce.
The point in the Vault with a couple of nice butts from a burn I started late 2 nights ago...I separated the flat/point to cure the flat for some corned beef pastrami for the reunion, but my wife adores BE's and I haven't made them for awhile, so, I felt compelled to keep mama happy...OK, who am I kidding? LOL!!! Who doesn't love BE's, anyway?!?!?!:
http://s829.photobucket.com/albums/...-23-10 Spares/?action=view¤t=3point.jpg
Today's prep of spares was simple and easy...removed the flap meat for my half-time (mid-smoke) snackin', rubbed with Red Bell Pepper Rub, and spread the frame of my rib racks to accommodate for the heavier rib tips being placed down (for more even cooking):
http://s829.photobucket.com/albums/...23-10 Spares/?action=view¤t=1Racked.jpg
http://s829.photobucket.com/albums/...23-10 Spares/?action=view¤t=2Racked.jpg
Burnt Ends after 3 hours @ 220*...it's belly warm-up time!!!:
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=4BEs.jpg
1 hour after the BE's were out, 6.5 hours total smoker time:
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=6.jpg
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=7.jpg
Hand me a knife & steel...pull-back looks like a winner:
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=8.jpg
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=9.jpg
The rib racks seem to be a no-fuss & fool-proof (hey, I did it...LOL!!!) method for untrimmed spares...just put the rib tips down and you can't lose.
I still like the no-foilers...my wife said these were perfect, which, surprisingly, I had to agree...a good pull of the bone to remove it, juicy and tender centers, lightly crisp and thin bark, and definite teeth marks after a bite. Yep, I still got the eye for these babies, which I haven't done many since I came to SMF and tried variations of the 3-2-1 method. The suprising part was these two slabs being partially frozen after a 30 minute sink soaking, when being out from a 20* soft-freeze for a few hours...they were just thawed enough to be somewhat flexible, and yet they still smoked-up quite well. Something to be learned here, I'm just not sure what yet. These spares reminded me of the days of old (well, up until nearly 2 years ago, anyway) when I didn't know any other way.
Great smokes to all, and to all a good night!
Eric
For today's smoke, I no-foiled the ribs from a partially frozen state in a nice & light hickory smoke for 2.5 hours @ 250*, then backed it down to 220* when I tossed in my BE's from a point smoke yesterday which I had chilling over-night @ 20* for dicing & tossing in sauce.
The point in the Vault with a couple of nice butts from a burn I started late 2 nights ago...I separated the flat/point to cure the flat for some corned beef pastrami for the reunion, but my wife adores BE's and I haven't made them for awhile, so, I felt compelled to keep mama happy...OK, who am I kidding? LOL!!! Who doesn't love BE's, anyway?!?!?!:
http://s829.photobucket.com/albums/...-23-10 Spares/?action=view¤t=3point.jpg
Today's prep of spares was simple and easy...removed the flap meat for my half-time (mid-smoke) snackin', rubbed with Red Bell Pepper Rub, and spread the frame of my rib racks to accommodate for the heavier rib tips being placed down (for more even cooking):
http://s829.photobucket.com/albums/...23-10 Spares/?action=view¤t=1Racked.jpg
http://s829.photobucket.com/albums/...23-10 Spares/?action=view¤t=2Racked.jpg
Burnt Ends after 3 hours @ 220*...it's belly warm-up time!!!:
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=4BEs.jpg
1 hour after the BE's were out, 6.5 hours total smoker time:
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=6.jpg
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=7.jpg
Hand me a knife & steel...pull-back looks like a winner:
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=8.jpg
http://s829.photobucket.com/albums/zz217/forluvofsmoke/06-23-10 Spares/?action=view¤t=9.jpg
The rib racks seem to be a no-fuss & fool-proof (hey, I did it...LOL!!!) method for untrimmed spares...just put the rib tips down and you can't lose.
I still like the no-foilers...my wife said these were perfect, which, surprisingly, I had to agree...a good pull of the bone to remove it, juicy and tender centers, lightly crisp and thin bark, and definite teeth marks after a bite. Yep, I still got the eye for these babies, which I haven't done many since I came to SMF and tried variations of the 3-2-1 method. The suprising part was these two slabs being partially frozen after a 30 minute sink soaking, when being out from a 20* soft-freeze for a few hours...they were just thawed enough to be somewhat flexible, and yet they still smoked-up quite well. Something to be learned here, I'm just not sure what yet. These spares reminded me of the days of old (well, up until nearly 2 years ago, anyway) when I didn't know any other way.
Great smokes to all, and to all a good night!
Eric