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St. Louis Hamsicles, cured ribs Erain style.

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  • St. Louis Hamsicles, cured ribs Erain style.

    I smoked some cured ribs Erain syle. Here are some pics

    Rubbed some trimmed spares with TQ


    They cured overnight, almost exactly 12 hours. I rinsed them then patted dry and coated with a salt free version of my normal rub


    After a couple hours they were ready for foil. I made a bed of honey and brown sugar with just a splash of apple juice.


    Just out of the foil. Enough pullback to make bbally ashamed of me.


    All done. Smoked for roughly 2-1-1 on the UDS burning RO lump and cherry chunks


    The profile shot so you can see the "hammy" cure penetration.


    These were good. Just a tad salty but I expected that. Maybe next time I would cure, then soak, then smoke. But definately worth doing. Thanks erain!!!!!
    KCBS/CBJ #56408

    "Sticks and stones will break your bones, but words will always teach you." -Shihan

  • #2
    Just out of the foil. Enough pullback to make bbally ashamed of me.
    lmao - they look well edible to me :-)

    Next time you might try a prague 1 cure instead of tq. gives you complete control of saltiness.

    Have to admit I tend to treat cure salt as just another seasoning type ingredient these days - add it to all sorts of things lol.
    If nothing else it means you don't have to sweat how long it's in the fridge :-)
    Made In England - Fine Tuned By The USA
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    • #3
      Great looking ribs. I've been wanting to try curing some, just haven't done it yet. Thanks for the reminder.
      sigpic
      Smoke Vault 24

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      • #4
        Originally posted by curious aardvark View Post
        lmao - they look well edible to me :-)

        Next time you might try a prague 1 cure instead of tq. gives you complete control of saltiness.

        Have to admit I tend to treat cure salt as just another seasoning type ingredient these days - add it to all sorts of things lol.
        If nothing else it means you don't have to sweat how long it's in the fridge :-)
        Well..there IS a point when cooking that all the nitrates have been converted to the NO2, and no longer offer protection. I think it's in the 150° range? Those ribs would be subject to the 4 hour rule I believe.

        They would not last tht long here tho! Good stuff, Wu!
        In God I trust- All others pay cash...
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        • #5
          Look great, I still am going to try the Erainway Ribs. Should of took a hacksaw to the bones LOL. I'll bet they were as good as they look.

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          • #6
            Originally posted by wutang View Post
            Just out of the foil. Enough pullback to make bbally ashamed of me.


            Nice looking ribs, never like the ham texture on my ribs, but it is a cool process.

            Don't use cure as a preservative, use it as cure and you will become a master of it.
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            • #7
              Those look good.

              I like the bed of honey and brown sugar idea for the foil. I'll have to give that a try.

              Originally posted by wutang View Post
              Just out of the foil. Enough pullback to make bbally ashamed of me.
              With no pullback what would you use for handles and slicing guides?

              Dave
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              • #8
                Man Wu, the color on those ribs is gorgeous! from me.
                JT

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                • #9
                  Ohhhh...those look delicious!! Never had cured ribs so it may be going on my to do list.

                  Originally posted by DDave View Post
                  With no pullback what would you use for handles and slicing guides?

                  Dave
                  Exactly!
                  Becky
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                  • #10
                    Thanks everyone. These were good and worth doing again with a little tweaking.

                    Originally posted by DDave View Post
                    Those look good.

                    I like the bed of honey and brown sugar idea for the foil. I'll have to give that a try.
                    I have done it a couple times now and been happy with the results. I will probably keep doing it if/when I foil. Or at least some variation of it.
                    KCBS/CBJ #56408

                    "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                    • #11
                      Nice ribs Adam! I do like the sounds of those, I may have to give that a shot. Howa 'bout ya " HAMMIE " some of those over and I'll show ya how I double fist them ribs.
                      I also got 2 burnt out drums...damn I need to get in gear...
                      Ryan

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                      • #12
                        I think the last time i was on here, i read something about hitting ribs with TQ. Looks great!
                        Brian
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                        • #13
                          The ribs look great Wu!!


                          Drinks well with others



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