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Pork Spare Ribs & Pastrami

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  • Pork Spare Ribs & Pastrami

    Yesterday I smoked 3 Pork Spare Ribs & 2 Pastrami Flats. My new Weston Propane Smoker did very well for it's first time, maintained temperature all day. I had worried that the Central Texas afternoon Sun would have an adverse affect on the smokers temperature, it only affected me, but it didn't seem to make that much of a difference to the smoker.

    I used a sweet rub on the ribs & a Black Pepper / Coriander type rub on the Pastrami. For smoke I used a mix of damp Hickory & Mesquite sawdust. I kept the temp around 175 F to 180 F. Turned out very nice.

    Baygall Jim...

  • #2
    Arrrrr, it all sounds swell matey, but where be the pictures? Me mates and I, we need some pics.

    Practicing for "speak like a pirate day"

    Sounds great but you are teasing us with no photos
    https://youtu.be/ZcqprrIlbcIli

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    • #3
      Yes...like MarkR says...no pics, didn't happen.
      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

      sigpic
      @SmokinJim52 on Twitter

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      • #4
        You do the Strammi yourself?? Or was it a store bought corned beef??
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #5
          Pork Spare Ribs & Pastrami

          I'll try to post photos from my phone...

          http://www.smoked-meat.com/forum/att...1&d=1313194792


          Should have waited till some smoke cleared.

          http://www.smoked-meat.com/forum/att...1&d=1313194792

          Smoke out the top.

          Baygall Jim
          Attached Files

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          • #6
            Hey..hey.. Looking good!!
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

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            • #7
              Pork Spare Ribs & Pastrami

              Purchased it from Sam's club. It was an after thought, wanted to try diffrent things in the new smoker. I'm pleased with the results. It's not Alfred's on Stella Link in Houston, but it makes a good sandwitch.

              I want to smoke "beer up the butt chicken", some pork butt, sausage, & snack sticks. These are the last snack sticks that I did.

              600 pic Beef - Cheese 1 Snack Sticks 11 # 2011-04-24.jpg (87.9 KB)

              Baygall Jim...
              Attached Files

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              • #8
                Originally posted by Baygall Jim View Post
                Purchased it from Sam's club. It was an after thought, wanted to try diffrent things in the new smoker. I'm pleased with the results. It's not Alfred's on Stella Link in Houston, but it makes a good sandwitch.

                I want to smoke "beer up the butt chicken", some pork butt, sausage, & snack sticks. These are the last snack sticks that I did.

                600 pic Beef - Cheese 1 Snack Sticks 11 # 2011-04-24.jpg (87.9 KB)

                Baygall Jim...

                Score on the Stixx...
                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

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                • #9
                  Pork Spare Ribs & Pastrami

                  Thank you, Texas-Hunter,

                  The Snack Sticks were Beef / Hi-Temp Swiss Cheese. I made them, Salami, and Summer Sausage, for a Wedding Reception down in the Big Thicket of Deep South East texas.

                  Crossing my fingers that the rain don't do the Waco split again and go around us.

                  As a Texas farmer once said "Lord, please let it rain. Not so much for me, but my 12 year old daughter, she's never seen it"


                  Baygall Jim...

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                  • #10


                    nice view


                    might be new - but you've already borrowed rich's camera


                    Plenny cheese in those sticks
                    And a good full smoker in the first pic - that's what we like to see
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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                    • #11
                      Looking good. I am going two Pastrami and a rack of spares today myself.
                      Propane Smoke Shack
                      UDS
                      Great Outdoors Smoky Mountain
                      sigpic

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                      • #12
                        I take the pic comment back, nice job! Those snax sticks look great!
                        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                        My best asset however is the inspiration from the members on this forum.

                        sigpic
                        @SmokinJim52 on Twitter

                        Comment


                        • #13
                          Pork Spare Ribs & Pastrami

                          The rain came close to Waco then fizzled out.

                          This is a photo of Summer Sausage with Hi - Temp Swiss Cheese that I made.

                          600 pic Summer Sausage - Swiss Cheese 11 # 2011-04-25.jpg (60.1 KB)

                          There's a lot of good information on this Forum, Thank you all...

                          Baygall Jim...
                          Attached Files

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                          • #14
                            Very nice! The summer sausage looks fantastic!
                            Becky
                            *****

                            https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                            Weber 22.5" One Touch Gold Kettle - Black
                            Weber 22.5" One Touch Gold Kettle - Copper
                            1993 Weber 22.5" Master Touch Kettle - Red
                            Weber 18.5" One Touch Silver Kettle - Budweiser
                            Weber Smokey Joe
                            Multiple Dutch Ovens and other Cast Iron
                            Pink Thermapen
                            Purple Thermapen

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                            • #15
                              Thank you,
                              I picked up @ Sam's a brisket, a pork sholder, & a brisket flat. The flat is dry curing for Pastrami right now. I don't think I can wait 6 days to make a smoke, probably pick up some more meat when it's time for the Pastrami.

                              Just west of Waco, Tx. a fellow pulling his BBQ pit down the road between Evant & Gatesville, started 6 seperate fires that burnt off 1600 acres...

                              Jim...

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