Foods! Smoked Meats

[Texman]

As today was projected to be cold and rainy, I opted to use my time yesterday smoking up some ribs.
I thought I would document some of the process for those who might be interested.

As I do like baby back ribs, I prefer the more meatier St Louis style spare rib. This is a rack
that has had the rib tips and flap meat removed. Being that I can cut down my own, it also
saves a few pennies and provides more than one meal worth of meats.


Here, we start with the original spare rib slab.


Next, I have separated the rib tips from the rack.


This shows the inedible chine removed from the rib tip, as well as the
trimmed up flap meat. The flap meat will be used for a pork fajita or taco meal.


As you can see, I have applied a thin coat of mustard, to help hold the rub on.


Four and a half hours later, I raised the temp to 400, and cut the ribs into two portions,
and glazed them with a Carolina mustard sauce and an Espresso bbq sauce.
The rib tips were glazed with a hickory moonshine sauce. I do not like a slathering of sauce,
so I just put on a thin layer and let it caramelize in the higher temp.


And finally, the smoke ring.

Thanks for following along.

[rickstef]

Can I claim Admin abuse?

The second time I have been subjected to this torture......

[Kevin WS]

Interesting. Pity you cant pack some up and post it!

[asettico]

Originally Posted by rickstef

Can I claim Admin abuse?

The second time I have been subjected to this torture......

Since they are not made of paper, you would have all the rights!
Jokes aside, mine is all envy!!!

Enjoy!

[MacSongLi]

Ahhhhh! I could eat that last photo. I'm pretty sure that I can smell them from here.


Gary

[SCEtoAUX]

Wow, just.....wow. Looks goooooood.

[Jim Nunn]

I bet vegans pass out if there within 100 ft of your house.


Jim Nunn

[Texman]

Thanks everyone. Yes, they were tender and tasty!

Jim, I can neither confirm nor deny knowledge of any such events.

[Don Boose]

Flyboy -

What kind of paper did you use, and how did you color the edges?

Dogface

[Amccombs3]

Not the same thing, but this year I learned to make beef jerky in an electric dehydrator. I’ve tried quite a few different flavors so far, but teriyaki is my favorite so far.