quote:

Originally posted by C L Wilkins:

quote:

Originally posted by xantom:
WELL, how was it

It was good. Real central Texas BBQ. If we ever go back it won't be a cold day in hell like this past Saturday. . We froze!

And then there was the one guy in shorts…

088E390A-5A2A-4193-963D-FA16663F6AD5 by Terry Hier, on Flickr


914360BD-DAB9-4892-984B-6BC645321660 by Terry Hier, on Flickr

Thought I’d post a couple more photos. This one is just seasoned with course pepper.

One of my worries is, am I doing it right? Worried about the curing salt. Used the #1 Prague salt, followed a cure calculator, and dry brined. Rinsed after ten days and dried in frig overnight. Seasoned and smoked.

Taste blew me away! Does this technique need tweaking?

Thanks,

Terry

quote:

Taste blew me away! Does this technique need tweaking?

Send me a pound of it and I'll give you an honest answer.

It looks awesome Terry.

Jim

Thank you Jim! If I trusted it completely I would!
Of course now I’ve got to invest in a slicer…

quote:

Originally posted by TBH:


} it of my worries is, am I doing it right? Worried about the curing salt. Used the #1 Prague salt, followed a cure calculator, and dry brined.
Rinsed after ten days and dried in frig overnight. Seasoned and smoked.

Taste blew me away!

Does this technique need tweaking?

Sounds about right.
I just made some bacon for the first time too ^^.
Only thing different is I only cured for about 7 days.
Just took them and used my buddies slicer ~ cutting by hand was not getting a consistent width.
I used a lot of pepper in the smoke part ~ used my BGE.

Made an apple smoked ham steak from our half hog. Very tasty.

A couple racks of ribs today.

Your ribs look great! That is exactly what I am having for supper tonight......I hope they are good.

quote:

Originally posted by GT-40DOC:
Your ribs look great! That is exactly what I am having for supper tonight......I hope they are good.

They were awesome. Cooked on the offset with cherry. Salt and pepper followed by my rub upon wrapping and a touch of maple syrup. They were just about fall off the bone but not overdone. Finally got my rib game down. I swear ribs were hardest to master.

They look tasty!

quote:

Originally posted by frayedends:
I swear ribs were hardest to master.

I agree 100%!! Sometime the ribs that we purchase look great, but just don't come out nearly as good as some from the past. I want them tender, but not over cooked.......a fine line sometimes.

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by frayedends:
I swear ribs were hardest to master.

I agree 100%!! Sometime the ribs that we purchase look great, but just don't come out nearly as good as some from the past. I want them tender, but not over cooked.......a fine line sometimes.

Have you tried injecting them?
I usually inject a concoction of apple juice, apple vinegar, a smidge of Worcestershire.
I wouldn't exactly say hard but hitting that exact point just before they fall off is hard sometimes.
They say "fall off the bone" are the best but NO > that is too late.
Mostly a timing issue.

First cook on my bge xl. Getting it to hold around 300° with top and bottom barely opened. Pork shoulder, started about noon.





5 hours in...


Got it to 200° at about 7 hours, pulled it and shredded.
It was delicious.

This message has been edited. Last edited by: MRBTX,

quote:

Originally posted by smschulz:

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by frayedends:
I swear ribs were hardest to master.

I agree 100%!! Sometime the ribs that we purchase look great, but just don't come out nearly as good as some from the past. I want them tender, but not over cooked.......a fine line sometimes.

Have you tried injecting them?
I usually inject a concoction of apple juice, apple vinegar, a smidge of Worcestershire.
I wouldn't exactly say hard but hitting that exact point just before they fall off is hard sometimes.
They say "fall off the bone" are the best but NO > that is too late.
Mostly a timing issue.

I have never tried injecting my ribs before smoking them. It is a thought though.

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by smschulz:

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by frayedends:
I swear ribs were hardest to master.

I agree 100%!! Sometime the ribs that we purchase look great, but just don't come out nearly as good as some from the past. I want them tender, but not over cooked.......a fine line sometimes.

Have you tried injecting them?
I usually inject a concoction of apple juice, apple vinegar, a smidge of Worcestershire.
I wouldn't exactly say hard but hitting that exact point just before they fall off is hard sometimes.
They say "fall off the bone" are the best but NO > that is too late.
Mostly a timing issue.

I have never tried injecting my ribs before smoking them. It is a thought though.

I can’t imagine injecting ribs. Between each bone or what? In any case I’ve never liked injected me. I don’t inject anything.

Pork butts today! Still not warm enogh to get back in the outdoor kitchen so I'm doing these on my pit barrel cooker.

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by frayedends:
I swear ribs were hardest to master.

I agree 100%!! Sometime the ribs that we purchase look great, but just don't come out nearly as good as some from the past. I want them tender, but not over cooked.......a fine line sometimes.

To know when your ribs are done but not over done use the bend test. Slide a pair of tongs halfway under the rib length wise and pick it up. If the unsupported half bends the meat enough that it starts to crack open you are at the right spot. Any longer and you've turned ribs into pulled pork. I would not bother injecting. I'm with frayedends I've never injected a piece of meat in my life. I like the flavor of the meat to be at the fore front with after notes of spices.

I never could watch those BBQ competition shows. The things those guys do to a piece of meat they should be banned from cooking bbq. The animal deserves more respect than that.

It's egg day at Marzy's!

Ribs are easy. No higher than 275° for 4 hours. I prefer around 225°.

I bought a Yoder 640 yesterday. Both my Son and Daughter have one and love them. I’ve got a lot to learn
Mike

quote:

Originally posted by Mars_Attacks:
It's egg day at Marzy's!

Ribs are easy. No higher than 275° for 4 hours. I prefer around 225°.

I usually use 225F for about 4 hours, and then let them rest a bit before cutting.