cured BB ribs with Qview

[erain]

been a while since i last posted but being i started some canadian bacon, and i had this last 3 pak of ribs from a case i had boughten a little while back. i thought i would try curing them with tenderquick. i pulled the membrane off. the total package weight was 3.83 lbs so at 1 Tablesoon per pound i used a lil more than 1 and 1/3 tablespoons per rack. on the bone side i spread out a teaspoon and rubbed it in and the remainder went on the meat side. after 12 hours i rinsed off and took a piece off the end and microwaved it til it was cooked just so i could taste it to ck salt level. was good so i took the basic rub i usually use and made some up with out salt, figured the salt in the tenderquick be good enough and with a little mustard slather applied the rub and let set overnight.
here we are ready to go to smoker.


after 2 hours ready for foil.


and here we are after 1.5 hours in foil. i added some apple juice while in foil.


about 1 hour later...


brushed on a couple layers of sweet baby rays chipolte.


here we are with garden food, cucumbers and cream over fresh boiled taters and butter, a lil smoked cabbage, and the ribs.


close up of the ribs showing cure penetration. they were really hammy tasting!!! was a good mix with the sauce.


thks for checking m pix!!!

 

[blackened]

Interesting.. Looks great!

 

[beer-b-q]

Damn those look good...

 

[mballi3011]

Darn those look like some really good ribs there erain.

for sure on the cure thats a great idea. I will try it for sure.

 

[morkdach]

to ya on them ribs

 

[waysideranch]

Very nice smoke E. Real nice.

 

[shooterrick]

I thought about somethng like this but never had the berries to do it. LOL Good Job!
Would you do them this way again?

 

[erain]

long ago there was a thread about the first real bbq you tasted. my late uncle did some ribs simalar to this at a family reunion. he owned a large restaurant so he had connections etc. but that was 35 years ago and people still rave about them ribs. i was just trying to duplicate them. not quite but getting closer. i have done in past and still do it now and then so your answer obviously is yes. thks man

by the way i am trying your canadian bacon recipie out on a third of a loin... another third is getting tips slaughterhouse brine, and the last third is well lets just say, we will see...

 

[ronp]

Man those look GREAT!!!! Since I have done them that way I KNOW you are eating good.

 

[benjaminr]

Those look like darn good eats!