Cured BB Ribs with pics

[Richtee]

This thread has been in the back of my mind ever since you first posted it. Lately I have been looking for different things with ribs and figured it was time to try this.

If using Tq and you make your own rub- you can sub the TQ for ALL the salt in your recipe. Well, assuming you have less that 1.5 teaspoons/Lb total anyway-

[wutang]

If using Tq and you make your own rub- you can sub the TQ for ALL the salt in your recipe. Well, assuming you have less that 1.5 teaspoons/Lb total anyway-

10-4, I had planned a salt-free rub for this.

[WALLE]

This post is just too funny - love to see this type of banner and discussion.

Regarding out of bounds - I was talking to my dad just prior to Thanksgiving about "brining" a turkey... well he did! Mixed up some TQ Brine and lett'er go! Wasn't there, but he said it was the best turkey he had ever smoked.

Hell, I might try that on RIBS AND A TURKEY!
Tracey

[JustSmoke2]

Well for Rib sausage you could just save a few of the pieces of the back of slab until you get enough to grind. Brine it and grind it. Stuff it and smoke it. Then toss back into the box after being on the outside for awhile and enjoy.

[SMOKE FREAK]

that's how Mcdonalds stays in business

Somehow this is supposed to be a selling point?

The reason I dont used enhanced ribs is that I dont want hammy tastin ribs...
Once again, i say to each his own...

The ribs look great E.
And Chevys rock...

[erain]

Somehow this is supposed to be a selling point?

The reason I dont used enhanced ribs is that I dont want hammy tastin ribs...
Once again, i say to each his own...

The ribs look great E.
And Chevys rock...

+

no prob buddy, but this has nothing remotley to do with enhanced ribs these are a different deal completly. guess some just miss the boat i guess.

and all this hammy talk up to this point... they really dont taste like ham, they taste like cured ribs. there is a big difference, think maybe because so much rib flavor is derived from the bones. is a fact that the meat nearest to the bones and with the most connective tissue in it is the most flavorful. have at it tang... gaurantee you fab results!!!

[curious aardvark]

Quote:
Originally Posted by wutang View Post
You gotta find a way to turn it into sausage.
Just trim up and cure a butt...
__________________

http://www.smoked-meat.com/forum/showthread.php?t=6384
:-)
And I've done cured ribs too - only way to go !

[Big Guy]