Seared - Cured Baby Backs W/Qview

Discussion in 'Pork' started by ronp, Sep 2, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    These were from a score last week. I think 2.69 a pound.

    Cured for almost 2 hours W/ 2.5 tbs TQ. They were nice and pink before curing. I am not looking for a complete cure, just some flavor. Not being thick I think this will sufice for what I want. I Have done these before this way.

    Yoshidas, garlic, and lemon pepper.

    All seared and on to the smoker, got rid of the excess fat.

    More to come later.
  2. bigsteve

    bigsteve Master of the Pit

    I've never cured. I thought one cured if they were going to cold smoke perishable meat. But you seared these, so I presume you're going to smoke them and eat them right away? I don't understand why you cured them then.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Look great already with just the sear Ron!
    Can't wait to see how deliciously good they come out after the smoke. Because of you have have tried curing then smoking some thighs and quarters and they were really, really good.
    Keep up the good work!
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They look good Ron, I would think curing would give them a hammy taste am I correct? [​IMG]
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    For the flavor and texture, it makes a difference.

    That is it right on.
  6. sancarlosmx

    sancarlosmx Fire Starter

    I think you mean brining not curing ? As far as I know curing can only be done by cold smoking usually after brining. However, I agree that brining can add a lot of flavor. Do it all the time with pheasant.
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I didn't brine I cured it., Brining would include a liquid and soaking it.
    It was just rubbed with TQ. Also I am not cold smoking, temps are at 225'.
  8. rivet

    rivet Master of the Pit OTBS Member

    Very nice! Can't wait for the finished pics..............
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man Ron those ribs sounds really good with the cure on them you said you only left it on for about 2 hours. I cann't wait for the finished product. [​IMG] Eyes glued wide open
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Wait no more, here they are.

    Ready for the foil after 3 hours.

    I tried something different and sauced in the foil.

    Sweet Bab Rays and some Kikoman plum sauce.

    Ready to chomp down.

    Man they were good. Total time about 4 1/2 hours.

    Thanks for watching.
  11. Those look EXCELLENT. I may have to try that sometime soon. 1 smoke under my belt with many many more to come. Thanks for sharing!
  12. bigsteve

    bigsteve Master of the Pit

    Thanks for the input Ron. Curing is an area I know nothing about.

    Great looking smoke, as always..........

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