Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > Bacon

Bacon From Sliced To Canadian

Main Menu
Module Jump:
Active Threads
0 Ribeyes with chimichurri.
Last Post: THE ICEMAN
Posted On: 12-15-2017
Replies: 12
Views: 125
0 Chick-fil-A Sandwich....
Last Post: Richtee
Posted On: 12-15-2017
Replies: 12
Views: 253
0 Safeway / Albertsons Ribeye Sale
Last Post: THE ICEMAN
Posted On: 12-15-2017
Replies: 1
Views: 31
0 Thin Blade Knives?
Last Post: Richtee
Posted On: 12-15-2017
Replies: 21
Views: 246
0 He said "you can't make bacon like"
Last Post: DanMcG
Posted On: 12-15-2017
Replies: 12
Views: 100
More...
Mini Stats
Members 7,466 Entries 1
Members Entries
Threads 42,986 Reviews 1
Threads Reviews
Posts 644,918 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
Reply
 
Thread Tools Display Modes
  #1  
Old 12-29-2011, 02:00 PM
Bearcarver's Avatar
Bearcarver Bearcarver is offline
Pit Master
 
Join Date: Mar 2011
Location: Macungie, PA
Posts: 15,585
Rep Power: 1740
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Default BACON-ON-A-STICK (Smoked Pork Spares cured with Tender Quick)

BACON-ON-A-STICK (Smoked Pork Spare Ribs cured with Tender Quick)

Smoked in my MES 40

I wasn't sure where to put this, but it is called "Bacon" (on a stick), and it is cured, and it does taste about in between Bacon & Ham.


Awhile back I tried one rack of Bacon-on-a-stick, mixed in with some Beef Dinos. The Spares were Great, but just a bit dry. I think they were too thin for the length of time I gave them.

This time I did 2 racks of Pork Spare Ribs, and I did not trim them to St Louis Style first. I think that meant a lot for how moist these were.
These were definitely the best Pork Ribs I've ever had, and were right up top in being one of the best things I have ever smoked!!!

STEP BY STEP:

[First Day:
Cut 2 racks of Pork Spares into 4 pieces, so they will fit neatly into 4 Zip-Lock bags.
Remove membrane from back of Ribs, and trim excess fat from surfaces.
Rinse well, and pat dry with paper towels.
Weigh each piece, and calculate how much Tender Quick should go in each bag, with each piece.
Weigh the right amounts of TQ for each piece, and put these amounts on marked paper plates, ready for rubbing.
(One TBS (1/2 ounce) of TQ per pound), just like other TQ Dry rubs.
Rub each piece with it's proper amount of TQ, and put them in individual Zip-locks.
I also added one TBS of Brown Sugar to each side, and threw any TQ that fell off into the bag with the piece it fell off of, so the proper amount of cure stays with each piece.
Put these packages in Fridge, laying flat, for 48 hours, flipping & massaging only once, at 24 hours. (Fridge set at 37˚/38˚ F)

Note: Longer than 48 hours in cure is not necessary, because these ribs get Hot Smoked just like regular smoked ribs. The TQ is only for the Hammy flavor.

Day #3:
Remove pieces from curing bags, rinse well, and soak in ice water for 1 hour.
Slice a couple thin pieces off, note internal color, and fry to test for salt flavor.
If it tastes salty, soak for another hour. Repeat as needed. These were Perfect after the initial one hour soak.
I have never had to soak anything to get rid of salt flavor, except when I used Hi Mt BBB Cure & Seasoning.
However---I always do a Salt-fry-test---Just in case!!!
Rinse pieces one more time, pat real dry, and put on smoker racks.
I also sprinkled both sides with Black Pepper, Garlic Powder, and Onion Powder.
Put in fridge, uncovered, overnight, for pellicle to begin forming.
If you don't have a designated "Meat" fridge, you can run a fan over the pieces for a couple hours, just before you put them in the smoker.

Day #4 (Smoking Day):
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!!!


These Really Exceeded my Expectations!

Thanks,
Bear





Started with 12 pounds of Pork Spare Ribs:



Exactly the right amount of TQ for each piece:



Rubbing TQ & Brown Sugar on both sides (anything that falls off goes in bag with piece it fell off of):



All ready for 48 hours in fridge:



Two little slices for salt-fry test, showing outside of slices:



Same 2 little slices flipped over to show inside of slices----Note bright red color inside from cure:



Salt-fry test sampling:



Two pieces for top position in smoker, with Black Pepper, Garlic Powder, and Onion Powder sprinkled on:



Two pieces for 2nd position in smoker (thicker two pieces):



Two racks overnighting in fridge, before smoking (forming pellicle at 37/38˚):



AMNPS smoking perfectly, after blowing flame out.
Pet cemetery in background:



Smoking Step # 2
All pieces in covered foil pan, with 10 ounces of Apple Juice in bottom, under wire rack:



Fresh out of smoker---Steam rising---Note wire rack under Ribs:



All 4 pieces---My favorite color!!!!



Fresh Cured Smoked Slices:



All of them cut apart.
Have to eat the ones on the plate, because no more will fit in the container with lid:



Bear's Supper:



That's All Folks!!!

Last edited by Bearcarver; 11-14-2013 at 06:37 PM.
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #2  
Old 12-29-2011, 02:17 PM
erain's Avatar
erain erain is offline
Pit Master
 
Join Date: Jan 2009
Location: central minnesota
Posts: 6,412
Rep Power: 318
erain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To All
erain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To Allerain Is  A Name Known To All
Default

too bad WD wasnt here to deal you a ration of chit for curing ribs...

personally, i love cured ribs and been doing them every now and again for years. nice job Bear. i know they are better than they look even and they look great! for curing wibs!!!
__________________
Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"

Smoked-Meat Certified Sausage Head


Reply With Quote
  #3  
Old 12-29-2011, 02:37 PM
Fishawn's Avatar
Fishawn Fishawn is offline
Biltong King
 
Join Date: Feb 2009
Location: Olympia, Washington
Posts: 31,629
Rep Power: 2215
Fishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To All
Fishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To All
Default

Outta butt totally worthy.... Love that colour
__________________
Reply With Quote
  #4  
Old 12-29-2011, 02:37 PM
Bearcarver's Avatar
Bearcarver Bearcarver is offline
Pit Master
 
Join Date: Mar 2011
Location: Macungie, PA
Posts: 15,585
Rep Power: 1740
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Default

Quote:
Originally Posted by erain View Post
too bad WD wasnt here to deal you a ration of chit for curing ribs...

personally, i love cured ribs and been doing them every now and again for years. nice job Bear. i know they are better than they look even and they look great! for curing wibs!!!

Thank You, erain!!!

I love Ribs, but these cured ones were the best I ever had.
Probably because I love Bacon & Ham more than most things.

Just got back from another Great Score, same place I got the $4.99 Standing Rib Roasts:
Whole Pork Loins--------------$1.59
Pork Spares--------------------$1.79

Smoked BBQ'd ribs, Bacon-on-a-stick, and a lot of CB coming real soon!!!!
MMMMMmmmmmm...............

Bear
Reply With Quote
  #5  
Old 12-29-2011, 02:51 PM
Squirrel's Avatar
Squirrel Squirrel is offline
I like meat
 
Join Date: Oct 2010
Location: Skeeter Country
Posts: 5,798
Rep Power: 455
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Squirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To AllSquirrel Is  A Name Known To All
Default

Very nice Papa Bear. I've not tried curing ribs before. They look really pretty.
Reply With Quote
  #6  
Old 12-29-2011, 02:52 PM
TasunkaWitko's Avatar
TasunkaWitko TasunkaWitko is offline
SMF/OTBS Refugee
 
Join Date: Mar 2010
Location: Chinook, Montana
Posts: 3,829
Rep Power: 246
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
Default

hey, now those look good! i'd say you've got another "signature post" here! i will definitely have to try these ~ looks like a great way to do bacon when there aren't any pork bellies lying around!
__________________
Fundamentals matter.



Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen

Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

BaitShopBoyz.com - Shoot the bull with the boyZ
Reply With Quote
  #7  
Old 12-29-2011, 03:00 PM
SmokinOutBack's Avatar
SmokinOutBack SmokinOutBack is offline
Pit Master
 
Join Date: Jan 2011
Location: Cherry Hill, NJ
Posts: 8,989
Rep Power: 1264
SmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To All
SmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To All
Default

I like it. I like it a lot!
__________________
A few Webers, couple of Eggs, plenty of gadgets and a new MES 40 Gen 2.5 electric.
My best asset however is the inspiration from the members on this forum.


@SmokinJim52 on Twitter
Reply With Quote
  #8  
Old 12-29-2011, 03:32 PM
Wingman's Avatar
Wingman Wingman is offline
Smoke it & they will come
 
Join Date: Jul 2010
Location: Tacoma WA
Posts: 5,689
Rep Power: 616
Wingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To All
Wingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To AllWingman Is  A Name Known To All
Default

I was waiting for you to jam a stick through them at some time. LOL...

What a great idea. And a good reason why this place flat out rocks!
__________________
Smoke it.. and they will come!

Rob
Recipes & Smokes in HD Video
SmokingPit.com
Road-Quest.com



Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale

Reply With Quote
  #9  
Old 12-29-2011, 04:54 PM
Bearcarver's Avatar
Bearcarver Bearcarver is offline
Pit Master
 
Join Date: Mar 2011
Location: Macungie, PA
Posts: 15,585
Rep Power: 1740
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Default

Thank You Much to Fishawn, Tas, SmokinOutBack, Wingman, and my Favorite Squirrel Too !!!


Bear
Reply With Quote
  #10  
Old 12-29-2011, 05:19 PM
Meat Hunter's Avatar
Meat Hunter Meat Hunter is offline
PBR me ASAP
 
Join Date: Feb 2010
Location: Preston Mn
Posts: 4,467
Rep Power: 198
Meat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To All
Meat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To AllMeat Hunter Is  A Name Known To All
Default

Quote:
Originally Posted by Bearcarver View Post
BACON-ON-A-STICK (Smoked Pork Spare Ribs cured with Tender Quick)


Bear's Supper:
Damn bear, they look GREAT

Quote:
Originally Posted by erain View Post
too bad WD wasnt here to deal you a ration of chit for curing ribs...
I remember you doing a post on these E some time ago. After bears post here, I must give this method a try.
__________________
Reply With Quote
  #11  
Old 12-29-2011, 05:29 PM
shellbellc's Avatar
shellbellc shellbellc is offline
Pit Master
 
Join Date: Oct 2009
Location: Royersford, PA
Posts: 1,989
Rep Power: 581
shellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To All
shellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To Allshellbellc Is  A Name Known To All
Default

Quote:
Originally Posted by Bearcarver View Post
Thank You, erain!!!

I love Ribs, but these cured ones were the best I ever had.
Probably because I love Bacon & Ham more than most things.

Just got back from another Great Score, same place I got the $4.99 Standing Rib Roasts:
Whole Pork Loins--------------$1.59
Pork Spares--------------------$1.79

Smoked BBQ'd ribs, Bacon-on-a-stick, and a lot of CB coming real soon!!!!
MMMMMmmmmmm...............

Bear
These look great Bear! Might have to try this, Wonder how they would be with a pineapple glaze? Hey the ribs are just above the bellies so why not! BTW, Christmas day went to my brothers in Douglasville, they had a Weis' flyer and for the week after Christmas he said they were listing the rib roasts at $2.99 pp...you might want to double check on that one!
__________________
Mustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack

USMC vet 87 - 91

Reply With Quote
  #12  
Old 12-29-2011, 05:47 PM
Bearcarver's Avatar
Bearcarver Bearcarver is offline
Pit Master
 
Join Date: Mar 2011
Location: Macungie, PA
Posts: 15,585
Rep Power: 1740
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Default

Quote:
Originally Posted by shellbellc View Post
These look great Bear! Might have to try this, Wonder how they would be with a pineapple glaze? Hey the ribs are just above the bellies so why not! BTW, Christmas day went to my brothers in Douglasville, they had a Weis' flyer and for the week after Christmas he said they were listing the rib roasts at $2.99 pp...you might want to double check on that one!

Thank You neighbor!!!!

$2.99 ?!?!?!?!!!!!
That must have been a misprint. Did anyone try to buy any at that price?
I know they always say, "Not responsible for printing errors" or something like that. If that was for real, that could cause a riot !!!! Have to wear a flak Jacket & Helmet to go there!!!!

Here they ran out a couple times during the week they were $4.99. I picked up 70 pounds on Wednesday & busted them, and then my Son grabbed 75 pounds on Friday. He finished them off again, and they said they weren't getting any more for the last day (Saturday).


Bear



And Thank You Too, Meat Hunter !!!!

Bear
Reply With Quote
  #13  
Old 12-29-2011, 06:15 PM
Richtee's Avatar
Richtee Richtee is offline
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,403
Rep Power: 533
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

I do "hammies" once in a while... nice change. Folks get a funny look on their face... well, if they KNOW ribs anyway... wow... how'd ya do that?
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #14  
Old 12-29-2011, 06:19 PM
Bearcarver's Avatar
Bearcarver Bearcarver is offline
Pit Master
 
Join Date: Mar 2011
Location: Macungie, PA
Posts: 15,585
Rep Power: 1740
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
I do "hammies" once in a while... nice change. Folks get a funny look on their face... well, if they KNOW ribs anyway... wow... how'd ya do that?


Yup---Have to answer them between Drools!!!

Bear
Reply With Quote
  #15  
Old 01-10-2012, 12:25 PM
minnbill's Avatar
minnbill minnbill is offline
Smokin Bill
 
Join Date: Mar 2009
Location: northern minnesota
Posts: 4,863
Rep Power: 283
minnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To All
minnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To All
Default

Dang bear I missed this one .Another home run I know cause Ive done it myself
__________________
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
Reply With Quote
  #16  
Old 01-10-2012, 12:36 PM
HawgHeaven's Avatar
HawgHeaven HawgHeaven is online now
<--- Me Li'l Sous Chef
 
Join Date: Feb 2009
Location: DelaWhere?
Posts: 23,509
Rep Power: 1217
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
Default

Yeah, I missed this one also... damn fine looking foodage sir!!!
__________________
It don't get no better than this...




~ P4 ~

There are good ships and wood ships,
The ships that sail the sea,
But the best ships are friendships,
And may they always be.




http://www.hhsbbq.com
Reply With Quote
  #17  
Old 01-11-2012, 06:36 AM
curious aardvark's Avatar
curious aardvark curious aardvark is offline
Orycteropus Bbqensis
 
Join Date: Feb 2009
Location: middle of england
Posts: 14,134
Rep Power: 453
curious aardvark Is  A Name Known To Allcurious aardvark Is  A Name Known To Allcurious aardvark Is  A Name Known To Allcurious aardvark Is  A Name Known To All
curious aardvark Is  A Name Known To Allcurious aardvark Is  A Name Known To Allcurious aardvark Is  A Name Known To Allcurious aardvark Is  A Name Known To All
Default

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
Quote:
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!!!
So 2:15 in smoke and 3:40 in foil.

Different.
__________________
Made In England - Fine Tuned By The USA
Just call me 'One Grind'



Smoked-Meat Certified Sausage Head
Reply With Quote
  #18  
Old 01-11-2012, 07:43 AM
WALLE's Avatar
WALLE WALLE is offline
Hunt it, Fish it, EAT IT!
 
Join Date: Jan 2010
Location: Fruita, Colorado
Posts: 2,680
Rep Power: 467
WALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To All
WALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To AllWALLE Is  A Name Known To All
Default

Those 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.
__________________
Smoked-Meat Certified Sausage Head
Reply With Quote
  #19  
Old 01-11-2012, 07:46 AM
minnbill's Avatar
minnbill minnbill is offline
Smokin Bill
 
Join Date: Mar 2009
Location: northern minnesota
Posts: 4,863
Rep Power: 283
minnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To All
minnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To Allminnbill Is  A Name Known To All
Default

Quote:
Originally Posted by curious aardvark View Post
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


So 2:15 in smoke and 3:40 in foil.

Different.
I was wondering the same thing Alex
__________________
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
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > Bacon


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 06:05 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017