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smoking Babyback Rib Porn
- Thread starter texas blues
- Start date
Yep...March 27th is when it will go to the market, just spoke to my co-packer..so its a go..!!
DD..thanks for the compliment. Here's what I did for the B-Backs.
I had 2 racks of ribs, but as my Mini-Chief smoker is so small had to cut the racks in half. I seasoned the ribs with a little Lawry's seasoned salt, and wet rubbed with French's mustard and then put them in zip locks to marinade for 24 hours. I am not sure what the mustard does because you can't taste the mustard, maybe its the vinegar that has a touch of tang it imparts..I just know they taste like sex on a plate. For the life of me I can't remember what chips I used in the smoker pan..hickory I think, 2 loads. I don't soak the chips but rather put the chips in the pan and put just enough water to wet the chips and then right into the smoker. Takes about an hour and a half for the chips do smoke out. Like I said, 2 loads of chips. I think I had the ribs in the smoker for a total of about 4 hours. I then wrapped them in foil and put them on the cool side of my gas grill for another couple hours. I should have been watchful of the temp for later reference but I was well into a few beers by then. I would guess that the temp was 'tween 240 and 280. After a couple hours of that I removed the foil and and placed the ribs on a little higher heat to finish them. You saw the results. I had intended to finish them with the Bone Suckin' sauce but after sampling a rib decided they were too good to douse with sauce. I have done more or less the same using the ol' kitchen oven rather than the grill and have had comparable results. In the oven though after removing the foil I would crank the temp to 350 or so for 1/2 an hour or so and then baste with the sauce to finish. Sauce or no sauce..your choice and personal taste. I think I need to do another batch this next weekend. Dude, post some pics of your results for all of us to love you long time! Happy 4th of July.
Supposed to be 115 today. At 6pm yesterday it was 106 in the shade here in LV. Stay cool mon!!
I had 2 racks of ribs, but as my Mini-Chief smoker is so small had to cut the racks in half. I seasoned the ribs with a little Lawry's seasoned salt, and wet rubbed with French's mustard and then put them in zip locks to marinade for 24 hours. I am not sure what the mustard does because you can't taste the mustard, maybe its the vinegar that has a touch of tang it imparts..I just know they taste like sex on a plate. For the life of me I can't remember what chips I used in the smoker pan..hickory I think, 2 loads. I don't soak the chips but rather put the chips in the pan and put just enough water to wet the chips and then right into the smoker. Takes about an hour and a half for the chips do smoke out. Like I said, 2 loads of chips. I think I had the ribs in the smoker for a total of about 4 hours. I then wrapped them in foil and put them on the cool side of my gas grill for another couple hours. I should have been watchful of the temp for later reference but I was well into a few beers by then. I would guess that the temp was 'tween 240 and 280. After a couple hours of that I removed the foil and and placed the ribs on a little higher heat to finish them. You saw the results. I had intended to finish them with the Bone Suckin' sauce but after sampling a rib decided they were too good to douse with sauce. I have done more or less the same using the ol' kitchen oven rather than the grill and have had comparable results. In the oven though after removing the foil I would crank the temp to 350 or so for 1/2 an hour or so and then baste with the sauce to finish. Sauce or no sauce..your choice and personal taste. I think I need to do another batch this next weekend. Dude, post some pics of your results for all of us to love you long time! Happy 4th of July.
Supposed to be 115 today. At 6pm yesterday it was 106 in the shade here in LV. Stay cool mon!!
Well, just my luck...no batteries for the camera.
But, the ribs and the brisket came out great!!!!
That mustard really did the trick. Like you said, I don't know what it does, but the flavor was awesome! The mesquite smoke was a little too much, but I still enjoyed the hell outta them!
Oh...I haven't smoked a brisket like that for years. Perfect, fall apart....yum, yum, yum!
But, the ribs and the brisket came out great!!!!
That mustard really did the trick. Like you said, I don't know what it does, but the flavor was awesome! The mesquite smoke was a little too much, but I still enjoyed the hell outta them!
Oh...I haven't smoked a brisket like that for years. Perfect, fall apart....yum, yum, yum!
DD, yeah the mesquite can be a little much. Try oak or pecan chips. I'm going to the sto' and get a couple racks to marinade for tomorrow. Big woot for yours coming out great. How'd your gal dig em'? Now, about my consulting fee..........
So hot here in LV I might just throw the ribs on the concrete out back and cook them in the sun. Another 120 degrees today.
So hot here in LV I might just throw the ribs on the concrete out back and cook them in the sun. Another 120 degrees today.