Smoked Pork Ribs

[GNG]

 

[mrwallace2ku]

Baby backs or GTFO

options from ribs…or GTFO!


USDA Prime Tri Tip @ costco…salt/brown sugar bath brine, some dry rub (very little) and onto the treager smoker using pecan pellets.


bon appetito ladies and gents.

 

[Sexual Chocolate]

I am having a problem with my brine or maybe I am not rinsing the meat enough. Wife said chicken wings were a litttle salty last week.

Advice, suggestions, brine recipes?

 

[Fog]

I am having a problem with my brine or maybe I am not rinsing the meat enough. Wife said chicken wings were a litttle salty last week.

Advice, suggestions, brine recipes?

Maybe less time soaking??

or less salt??

The type of salt?

Do you have a link to the brine you are using?

 

[mrwallace2ku]

Advice, suggestions, brine recipes?

-salt (kosher)

-sugar (brown as a substitute to taste)

-water to cover protein


"keep it simple stupid"™

 

[Sexual Chocolate]

How much do you rinse?

 

[Fog]

How much do you rinse?

Rinsing will get anything that adheres to the outside but won't pull any of the brine from inside.

You might try soaking it in cold water for a couple hours to dilute the brine.

With my bacon I put a dry cure on it and let it sit for a week it kind of makes it's own brine doing that.

I rinse off the cure and then soak it in water for a couple of hours to pull out any remaining cure or brine that I didn't get with rinsing it off.

 

[SJ76]

But, I'm partial to the rib tips.

Yeah I am just all about baby backs vs spare ribs. Actually just smoked some today with the wife’s potato salad

 

[Dolemite censored]

Yeah I am just all about baby backs vs spare ribs. Actually just smoked some today with the wife’s potato salad

Hey, we were South Side kids and after the weed and the Wild Irish Rose and the Ripple, all we could afford was the rib tips and they fucking delivered.

So go on with your bourgeoisie attitude, fool.

 

[SJ76]

Hey, we were South Side kids and after the weed and the Wild Irish Rose and the Ripple, all we could afford was the rib tips and they fucking delivered.

So go on with your bourgeoisie attitude, fool.

Whatever works south side. I just haven’t had good luck smoking the spares Mang. They are not as tender/more chewy

 

[Fog]

Whatever works south side. I just haven’t had good luck smoking the spares Mang. They are not as tender/more chewy

I'm partial to St. Louis cut and find juicy and tender when done right.

 

[Dolemite censored]

Whatever works south side. I just haven’t had good luck smoking the spares Mang. They are not as tender/more chewy

Well, you need teeth but you're a southerner so I get it.

 

[Mofo]

I'm partial to St. Louis cut and find juicy and tender when done right.

View attachment 206263

Those look good. St. Louis / spare is the way to go. Baby back have a higher bone-to-meat ratio and always seem overpriced to me because of it.

 

[Mofo]

Here ya go, @Fog:

Brined, ~13.5 lbs

Mustard + rub applied, setup complete

Only 14 more hours at 225 deg

 

[Sexual Chocolate]

Went to bed at 11:45 pm last night, had this 8 pd pork shoulder on at 3:45 this morning

 

[Fog]

Those look good. St. Louis / spare is the way to go. Baby back have a higher bone-to-meat ratio and always seem overpriced to me because of it.

I just got back from Cash and Carry...

Time to fire up the smoker....

 

[SJ76]

Well, you need teeth but you're a southerner so I get it.

My teeth are all good bud and I am not from the south so your assumptions are off. Hopefully you can get some puss this
Weekend cuz you sound a little cranky

 

[Fog]

30 Racks of Ribs...

Who's coming over?

 

[Mofo]

30 Racks of Ribs...

Who's coming over?

View attachment 206300

Holy fuckballs! That's a lot.

This is where you eclipse my capacity. I could do maybe 3 of those packs in a day with my BGEs.

 

[Fog]

Holy fuckballs! That's a lot.

This is where you eclipse my capacity. I could do maybe 3 of those packs in a day with my BGEs.

LOL...

I'm doing these over the next two days...I'm going to cut down my smoke time to a couple of hours and then finish them on the bbq.