food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
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The Hot Pepper said:
Thanks, Masher!Masher said:excellent job on that loin.
Never cooked one myself. Looks mouth watering!!!
I used to cook pork loin all the time in the crockpot, with root beer, to make pulled pork before I built this smoker. I love pork loin
I've only made one of these pork "roulade" things once before, and I grilled it. Can't remember what rub/spices I'd put on the outside of that first one (it was about 10 years ago), but I stuffed the inside of that one with pineapple mango habanero salsa and layered the inside with pepper jack cheese. It was damn tasty!
ST. LOUIS STYLE PORK RIBS
Pic Dump #1
Smoking over pecan chunks, using the "snake" charcoal method
Trimmed
Yellow mustard binder for the dry rub
First time I'm getting to try Shorerider's dry rub from the 2018 "Secret Satan!" This stuff smells straight up amazeballs!!!
Thanks again, mate!!!
On they go.....
Trying to stay between 225-250*F
First peek, 1.5 hours into the cook, and a quick spritz of apple juice
Stay tuned
Pic Dump #1
Smoking over pecan chunks, using the "snake" charcoal method
Trimmed
Yellow mustard binder for the dry rub
First time I'm getting to try Shorerider's dry rub from the 2018 "Secret Satan!" This stuff smells straight up amazeballs!!!
Thanks again, mate!!!On they go.....
Trying to stay between 225-250*F
First peek, 1.5 hours into the cook, and a quick spritz of apple juice
Stay tuned
That rub looks good!!! Give it up ShoreRider, what's the recipe?
Mike I did do kinda like a cook with the "Shed's" rub you sent, Thanks again. The flavor was good but I screwed it up. I bought an accessory kit for the Char-broil Big Easy and it came out good but so deceiving without smoke flavor. It's great for turkey and chicken but not for something I expect smoke flavor.
The food was good but lacking smoke so it was pretty much just baked.
Mike I did do kinda like a cook with the "Shed's" rub you sent, Thanks again. The flavor was good but I screwed it up. I bought an accessory kit for the Char-broil Big Easy and it came out good but so deceiving without smoke flavor. It's great for turkey and chicken but not for something I expect smoke flavor.
The food was good but lacking smoke so it was pretty much just baked.
those look fantastic!
Those look awesome Mike!! Why did you say they were the juiciest? What did you do different?
Love that smoke ring too, did SR add celery salt to that rub or did you put them on cold? We need to know these things.
Awesome cook Bro!
Love that smoke ring too, did SR add celery salt to that rub or did you put them on cold? We need to know these things.
Awesome cook Bro!
Thanks! The only thing I can think of that I did differently was cooking them for a shorter period of time than I used to do. I'm always so hellbent on ribs being a 6 hour cook, that I probably used to overcook them a lot. "3:2:1" has been burned into my brain from reading that shit online for so long, haha. These took about 4-4.5 hours, then I pulled them. I did 2.5 hours open smoked, 1 hour wrapped with about 1/2 cup of apple juice, then 1 more hour (maybe a little less: 35-45 minutes) open smoked. Spritzed with apple juice every hour or so.Rajun Gardener said:
As soon as I saw the bones starting to peek out the sides when I unwrapped them, I knew I wasn't gonna keep them on much longer. I'm glad I got over that "6 hour" mental block
Not sure what Shorerider puts in that rub, but it's absolutely delicious, man. Just a little bit of sweet, but super savory. Complimented the ribs very nicely. I really hope he lets that secret out though!
I didn't put them on cold. I usually take them out of the fridge, rinse them under cold water, and hit them with rub, then leave them on a platter in the kitchen. I go get the charcoal going outside while the ribs come up to room temp. My smoker heats up pretty quickly, so it's not like they're sitting on the counter forever, or anything like that. Usually 30-45 minutes (?)
Thanks for the compliments, bro! I appreciate it!
Not too bad for a Yankee, huh?
Thanks! But those were already trimmed to St. Louis style. I just trimmed them a tiny bit more to remove some excess "garbage" off of them, and shape them up a little better. They only had pre-trimmed at the store this timeAshen said:
When I do have to do a lot of trimming though, I cut all the chunks into bite sized pieces, freeze them, and smoke it once I have enough saved up to where it's worth firing up the smoker just for that. All of those "miscellaneous scraps" of meat (I do it with Boston Butts and brisket too) end up going into a pot of chili or baked beans, later on
I picked up 4 racks the other day, so I'm probably gonna smoke another couple of racks today, using a few of D3's sauces. I'm thinking about using his steak sauce as a binder, then glaze it with the Sweet Thai sauce at the end
Day 2, Pork Ribs
Pic Dump No. 1
Using D3monic's "El Scorponero Steak Sauce" (yes, I know these are pork ribs
) as a binder on one rack, with Malcom Reed's "Killer Hogs" BBQ rub. Other rack is the same as yesterday, with a mustard binder and Shorerider's rub (no heat, for the kids, haha)
Shorerider, my 2 boys (8 and 13) freakin DEVOURED the ribs with your rub on them yesterday!
Cherry chunks today, yesterday was Pecan
Have mercy.... (how has TB not found this thread yet?! )
While we wait.....
And a shoutout to the Big Man
Here ya go, Ashen (freezing for later)
More pics coming later
Pic Dump No. 1
Using D3monic's "El Scorponero Steak Sauce" (yes, I know these are pork ribs
) as a binder on one rack, with Malcom Reed's "Killer Hogs" BBQ rub. Other rack is the same as yesterday, with a mustard binder and Shorerider's rub (no heat, for the kids, haha) Shorerider, my 2 boys (8 and 13) freakin DEVOURED the ribs with your rub on them yesterday!
Cherry chunks today, yesterday was Pecan
Have mercy.... (how has TB not found this thread yet?!
)While we wait.....
And a shoutout to the Big Man
Here ya go, Ashen
(freezing for later)More pics coming later
Damn, that looks awesome. How did the steak sauce binder work, did it add flavor considering it's not just an off the shelf sauce?
No 6 hours this time either?
No 6 hours this time either?