Black Fish Ribs sugar Free

[tropics]

   Sugar Free Brine


 4 oz. sea salt


 1 1/2 tsp. onion powder


 1 1/2 tsp. garlic powder


 sprinkle of Paprika


 pinch of rosemary and dill ( dried )


 1/2 gal. cold water





 Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pelicle.


 Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145



we had a fair catch on Sat so I got a nice bowl of ribs

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• tropics
• Dec 15, 2014

I dried them for 2 hrs. then into the smoker with Apple Pellets 1row in my AMNPS

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• tropics
• Dec 15, 2014

The skin really held the moisture in

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• tropics
• Dec 15, 2014

Thanks for looking

 

[bear55]

Looks great

 

[thoseguys26]

Just curious why you leave the rib bones in? Looks tasty and I enjoy picking at some smoked fish.

 

[tropics]

 
Just curious why you leave the rib bones in? Looks tasty and I enjoy picking at some smoked fish.

Thats how the mate fillets them, I leave the skin on also, peel the skin off and pick away.

 

[scottyp1292]

I haven't had smoked black fish since I was a kid out on Long Island.  Looks amazing!

 

[Rafter H BBQ]

   Sugar Free Brine


 4 oz. sea salt


 1 1/2 tsp. onion powder


 1 1/2 tsp. garlic powder


 sprinkle of Paprika


 pinch of rosemary and dill ( dried )


 1/2 gal. cold water





 Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pelicle.


 Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145



we had a fair catch on Sat so I got a nice bowl of ribs

001.JPG

• tropics
• Dec 15, 2014

I dried them for 2 hrs. then into the smoker with Apple Pellets 1row in my AMNPS

007.JPG

• tropics
• Dec 15, 2014

The skin really held the moisture in

011.JPG

• tropics
• Dec 15, 2014

Thanks for looking

Those look awesome, nice job on them.....

Looks tasty !

:beercheer: