I'm Thinking Ham Ribs

[az_redneck]

Dry cure some spares or baby backs and smoke them like ham... How do you thing they'll turn out?

Hmmmm....

 

[bbq bubba]

Hammy

 

[hawgheaven]

and boney...

 

[az_redneck]

Smarty pants!

Has anyone here done this before? How did they turn out?

 

[richtee]

Yep... damm good. used tenderquick instead of salt in my dry rub and let 'em sit from friday eve till sat afternoon wrapped tight. Smoked over apple for 5 hours, finished foil wrapped in oven. Chilled 'em for Sunday dinner...on the BBQ for 10 min then sauced. Really interesting "SpareHam" taste.. Go on and try it...it's only a couple slabs, eh?

 

[bigarm's smokin]

Gol darn those two preverts!! The only reason they are here is to balance the rest of us "good" folks!! haha

Terry

 

[gypsyseagod]

i don't know about ribs but i was thinking a seasalt cured pork shoulder(like on the ships of old) and cold smoked for about 48 hours- i'm trying to recreat the old 1700s-1800s authentic cured meats. basically wrap tight in seasalt crystals in an (modify it) oak barrel for 40-60 days after a 48 hour smoke @ say 140-160f.since i can't do a few hundred lbs. of meat i was thinking smoke it & salt wrap in foil w/ white oak chips & store dark & cool for about 3-6 wks.

 

[up in smoke]

Well AZ…ever eat ham BBQ? (real popular in Pittsburgh), I would imagine that would be purty much it! Hereâ€[emoji]8482[/emoji]s a thought…veal ribs! Waddya think?

 

[deejaydebi]

Az do you like lots-o-bones in your ham?