Yeah, I missed this one also... damn fine looking foodage sir!!!
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BACON-ON-A-STICK (Smoked Pork Spares cured with Tender Quick)
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cured ribs are pretty good
So were they smoked ?
there's a pic of them in the fridge, one of the ams not in a smoker and then pic of ribs in foil.
Ah
10:20 AM------------Pre-heat Smoker to 240˚ (I use an MES 40).
10:25 AM------------Fill 2 rows of AMNPS with Hickory Pellets, and light one end real good. Do not put in Smoker yet.
10:30 AM------------Put meat in smoker on top two positions. No smoke yet, to allow pellicle to finish forming.
11:00 AM------------Reset temp to 225˚, and put well lit AMNPS on bars, on left side, at bottom of Smoker.
1:45 PM-------------Stack meat on wire rack in a foil pan, add 10 ounces of Apple Juice, cover with doubled foil.
1:45 PM-------------Also remove AMNPS, and return meat to 2nd position in Smoker.
1:45 PM-------------I also checked internals, and they ran from about 153˚ to 166˚ at this time.
4:00 PM-------------Cut heat back to 140˚, and close vent all but the thickness of my Smoker probe wire. This stops the cooking process.
4:30 PM-------------Smoker Temp is still 163˚, without element coming on.
4:45 PM-------------Smoker Temp is still 143˚, without element coming on. Kill Smoker Power.
4:55 PM-------------Remove meat from Smoker, unwrap, take pics, cut up Ribs, plate, add sides, and enjoy Great TQ Cured and Smoked Pork Spare Ribs!!!
Different.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by curious aardvark View Postcured ribs are pretty good
So were they smoked ?
there's a pic of them in the fridge, one of the ams not in a smoker and then pic of ribs in foil.
Ah
So 2:15 in smoke and 3:40 in foil.
Different.2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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Another outstanding job Bear...if I got any left they are headed your way.
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Originally posted by curious aardvark View Postcured ribs are pretty good
So were they smoked ?
there's a pic of them in the fridge, one of the ams not in a smoker and then pic of ribs in foil.
Ah
So 2:15 in smoke and 3:40 in foil.
Different.
Thanks C.A.!!!!!
Yeah, actually
1/2 hour in smoker without smoke. (10:30 to 11:00)
2 3/4 hours in Hickory Smoke. (11:00 to 1:45)
2 1/4 hours steaming in foil for tenderness.
Last 55 minutes was just to hold until Supper time, instead of putting in a cooler. (4:00 to 4:55)
These were just the times I used for this episode. Shorter or longer wouldn't hurt, as long as it got tender & didn't dry out. These numbers worked Great.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Very nice!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
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Purple Thermapen
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I too missed this the first time around. Very Very nice!!!Where to Shop -
www.OwensBBQ.com
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Originally posted by WALLE View PostThose look great! After this post, and Rich's crown project, I guess I'm going to have to give curing some ribs and/or loin a shot.
Go for it---It's Awesome!! You know the Bear wouldn't steer you wrong---LOL.
Bear
Originally posted by Hoser View PostAnother outstanding job Bear...if I got any left they are headed your way.
Bear
And a Big Thank You to minnbill, HawgHeaven, Becky, Tatonka, and Brian.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Raptor700 View PostGreat post Bear,
I'm planning on curing some Hog Jowls so now I have to throw some spares in too.
Thanks buddy
Thanks Rap!!
You'll love these things!!
Hog Jowls?!?!
ShellbellC made some of them awhile back that looked Great!!!
The first time I ever heard about them was when Granny made them with a pot of Possum innards!! Jethro loved them!!!!
Later Rap!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Great tutorial there Bear, this will have to go on my bucket list!
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I'll be up & gettin after this gig!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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