food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
- Start date
Smoked some ribs last weekend 
First time smoking baby backs because the store was out of St. Louis cut.
There was so much meat on these, I bet I couldve injected them. Next time I do baby backs, Ill definitely inject them
Also my first time making beef ribs. I really wanted those huge Dino ribs, but this was all that they had on the shelf. I think Id specifically have to ask the butcher for that cut. Either way, they came out really good. Used a Texas style rub (mostly S&P) with some onion and garlic too, but for the wrapped portion of the cook, I added a bunch of butter pads and a little brown sugar:
^ Looking forward to making these again!
First time smoking baby backs because the store was out of St. Louis cut.
There was so much meat on these, I bet I couldve injected them. Next time I do baby backs, Ill definitely inject them
Also my first time making beef ribs. I really wanted those huge Dino ribs, but this was all that they had on the shelf. I think Id specifically have to ask the butcher for that cut. Either way, they came out really good. Used a Texas style rub (mostly S&P) with some onion and garlic too, but for the wrapped portion of the cook, I added a bunch of butter pads and a little brown sugar:
^ Looking forward to making these again!
Ive injected pork shoulders a few times, but never ribs.mlh5953 said:What type of injection?
I've never injected pork before, and never thought of injecting ribs
For shoulders (for pulled pork) I use:
Pork Injection:
2 cups pineapple juice
1/2 cup brown sugar
1/4 cup kosher salt
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp dry mustard powder
If I were to inject pork ribs, Id probably swap out the pineapple juice for apple juice, and not sure Id keep the Worcestershire sauce in there. Id probably go with something simple, like: apple juice (cut with water), a little brown sugar, salt, mustard powder. Or, now that Im thinking about it, maybe Id brine them (?). (Ive never done that either) Soaked in a little root beer, salt, and a little BBQ rub... Hmmmm..... so many options
Just baby backs though; I wouldnt brine St. Louis cut
( Just thinking out loud while Im having my coffee here )
Thanks, Rick, and definitely St. Louis cut Not that the baby backs werent good, or were dry, but I feel like there was a lot of meat on the bones that was kinda bland. Id say that 80-90% of the flavor was from the rub and glaze. The pork itself was kinda *meh*. With that much meat on the bones, I was really hoping the pork flavor would really shine through. Then again, maybe it was just crappy quality pork!DownRiver said:
Definitely wont stop me from making them again though
Ashen nailed it a long time ago
:Ashen said:
Dude, last time I went meat shopping, they had MASSIVE cuts of pork belly! Im talking (if Im remembering correctly), almost 24 inches long and probably close to 16 inches wide. They had to weigh over 10lbs, and I want to say that it still had the spare ribs attached. I didnt have enough room for one in my freezer the last time I went in there. Next time I go, Ill definitely get a pic... or just buy oneAshen said:Spares/St Louis all day long for me.
I would just buy a piece of bone-in loin or chops instead of baby backs. Basically that is all BB are with most of meat cut away.
Spares/SL is cut off the belly. Add salt/sweet and smoke you are essentially talking bone in fresh bacon .
boutros said:
In other news, one toolbox just wasnt cutting itMikeUSMC said:
If you can have tool boxes full of spices, then I say Hell Yeah. Bring on the cookin'!
Brisket too. Im ashamed to admit that I paid $6.30/lb for one yesterdayWalchit said:
When I first got into smoking, I was getting Choice grade brisket for $2.37. It slowly crept up to $3.69 a couple of months ago. I HIGHLY doubt Ill be buying another one anytime soon if the prices stay where they are. I definitely wanted to get one to kick off the Summer for this weekend, but I was cringing while I was at the cash register, lolAt least chicken thighs are still priced normally (around here, anyway). I can still get a pack of 8 or 9 for about $6
The biggest problem is actually finding some, lol
hey Mike, have you ever had cross cut beef ribs? it`s nor really a cut for the smoker but great on a grill. i learned about this cut many years ago when a portuguese neighbor invited us over for beers and grilling. i think all he had on them was salt but dammm they were delicious. they cook fast on a hot grill like a steak. you would most likely have to ask a butcher to cut it this way for you although i have occasionally have found them on the display shelf. both your pork and your beef ribs look awesome.MikeUSMC said:Smoked some ribs last weekend
First time smoking baby backs because the store was out of St. Louis cut.
There was so much meat on these, I bet I couldve injected them. Next time I do baby backs, Ill definitely inject them
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Also my first time making beef ribs. I really wanted those huge Dino ribs, but this was all that they had on the shelf. I think Id specifically have to ask the butcher for that cut. Either way, they came out really good. Used a Texas style rub (mostly S&P) with some onion and garlic too, but for the wrapped portion of the cook, I added a bunch of butter pads and a little brown sugar:
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^ Looking forward to making these again!
edit to add pic
Sometimes called flanken cut short ribs.
Love them for Korean kalbi , I also do my own ginger ,soy, maple marinade on them.
I need to take a trip soon to my favourite meat store, this covid thing sucks.
I have been making due with closer stores but a deep freeze stock up is in order soon.
Love them for Korean kalbi , I also do my own ginger ,soy, maple marinade on them.
I need to take a trip soon to my favourite meat store, this covid thing sucks.
I have been making due with closer stores but a deep freeze stock up is in order soon.