Three Kinds of Ribs (good score too)

[smokingd]

WOW bear nice rib fest.  Glad I was some help

 

[pokey]

Beautiful, and as always, inspirational. I've got some TQ lying around but I haven't decided what to do for my first cure. The bacon on a stick looks like a good possibility.

Thanks for sharing.

 

[Bearcarver]

WOW bear nice rib fest.  Glad I was some help

Thanks again Dennis!

You were a great help!

Bear


 

Beautiful, and as always, inspirational. I've got some TQ lying around but I haven't decided what to do for my first cure. The bacon on a stick looks like a good possibility.

Thanks for sharing.

Thanks Pokey,

These are nice to do, because like doing ribs the regular way, these are for eating as a meal. They are taken to the temp that is safe to eat, so they don't still have to be fried, like Bacon. They were GREAT! I will definitely be doing more.

I think next time, I will do more, without anything else in the smoke. Then I'll do a real nice illustrated "step by step" to add to my "Signature" series. Everybody seems to like them. LOL---I like to use them myself for repeats!

Bear
 

 

[scubadoo97]

Bear, you sure know how to do it right.  It's 10:15 am and my mouth is watering.  Great looking food.

 

[old poi dog]

Thanks Pops, Bear, and Dennis.   I will give your rrecipes a try .  I am also interested in the lower salt version.  Take care friends. 

 

[Bearcarver]

Bear, you sure know how to do it right.  It's 10:15 am and my mouth is watering.  Great looking food.

Thanks scubadoo---That was my intention!

Bear

 

Thanks Pops, Bear, and Dennis.   I will give your rrecipes a try .  I am also interested in the lower salt version.  Take care friends. 

I think there were only two things I changed from what Dennis did.

Dennis cured his for 24 hours, and he told me he should have soaked his, because it was a little salty.

So---I cured mine for 48 hours, and soaked it for 1 1/2 hours. It had absolutely no salty taste.

Bear