I have been searching through the forums and have figured out how I'm going to attack my next smoking experiment. I pulled some ribs out of the freezer yesterday and just finished putting the brine together. It looks like a split though between apple or hickory for my wood choice. Any thoughts and insights on which one to choose. The ribs i found are labeled "Country" ribs. They have a lot of meat on them and are already individually cut. I've never heard of "Country" ribs, but oh well they will still smoke!
Huntnfreak,
I would give my vote to hickory. Ribs would need a stronger flavor. Westexasmoker would most likely say, no I am sorry, he would definitely say mesquite. I would agree if i did not have people over to dinner. If I were cooking for me it would for sure be mesquite.
HR
I like to mix the apple and hickory on ribs. I like the hickory alone on a larger piece of meat like a pork butt as the smoke flavor is stronger than the apple.
Dont mean to be a party pooper but I have done "country style ribs" and they were tuff, had to finish in the crock pot. They are not from the rib section, they usually come from the shoulder and should be cooked like a butt.
Just throwing that out there, I very well could be wrong.
Good luck.
Quote from: OU812 on September 29, 2009, 03:29:39 PM
Dont mean to be a party pooper but I have done "country style ribs" and they were tuff, had to finish in the crock pot. They are not from the rib section, they usually come from the shoulder and should be cooked like a butt.
Just throwing that out there, I very well could be wrong.
Good luck.
You me be right about that OU as I haven't tried them. But if boated and left to slow cook wouldn't they get done kind of like doing a small version of a butt roast?
Quote from: HawkeyeSmokes on September 29, 2009, 03:40:34 PM
Quote from: OU812 on September 29, 2009, 03:29:39 PM
Dont mean to be a party pooper but I have done "country style ribs" and they were tuff, had to finish in the crock pot. They are not from the rib section, they usually come from the shoulder and should be cooked like a butt.
Just throwing that out there, I very well could be wrong.
Good luck.
You me be right about that OU as I haven't tried them. But if boated and left to slow cook wouldn't they get done kind of like doing a small version of a butt roast?
Good point, the boat with some liquid in it would be the ticket, heck through some onions in there to.
and Garlic, chives....j/k
Boat? I have a fishing boat........What kind of boat are we talking about? Sorry, just starting out in this world and I don't know all the terms yet.
This kind of boat would be an foil roasting pan you put the ribs in (after the smoke) with some liquid, most use apple juice, I use beer, then wrap tightly with foil and put back in the smoker.
OU812, thanks for the boat lesson. That is good to know. I like that idea. I have beer and applejuice both, so yet another decision I have to make!! Thanks again.
Boating means to wrap in foil with a small amount of liquid. A lot of people use apple juice but there are a lot of options there. I have found that the throw away foils pans covered with foil are easier to use than foil alone, less leaks for me. This is done once the smoke portion of the cook is over. Some finish in the Bradley, others in the kitchen oven using the same low temp as you did in the smoker.
I see OU812 already answered. ;D Lot's of help on this forum!
I use apple juice cause I don't drink that stuff, but I do drink my beer. CRG
If we're down to a liquid that we drink for moisture in the foil.... what about Jack Daniels? <LIGHT BULB BLINKING ON> :)
Quote from: hansumtoad on September 29, 2009, 04:16:44 PM
If we're down to a liquid that we drink for moisture in the foil.... what about Jack Daniels? <LIGHT BULB BLINKING ON> :)
Your got it. Use something you really like for the liquid! ;D
Hansumtoad you must have been reading my mind. I like the way you think!!
I put JD in my basting sauce.
Jump around here old JD is always popping up some where.
The ribs have been in the brine for about 1 and 1/2 hours now. Will see how it all turns out tomorrow. Just got finished with the first batch of jerky and started the second batch. Might have to go to the store in the morning to see what they have for boats!
If you have any kind of "Dollar Store" near by check it out. Most of those have foil pans at a good price.
I think both of the closest towns to me have dollar stores. I will check them out. Thanks.
Yeah, big foil pans = good.
apple or hickory? both are great.
Don't forget to buy a big roil of the wide heavy duty foil. You will want need it! ;D
The wide foil I've got but if anybody is going to have a leak problem with foil, it will be me. Anything else I should worry about??
I think your off to a good start. But if you questions, just ask. There are a lot of people here ready to help.
Quote from: Huntnfreak on September 29, 2009, 06:37:28 PM
Anything else I should worry about??
Yeah, coming home from the grocery store with a load like this...
But Honey, they were on sale. Look how much I saved!!(http://lh6.ggpht.com/_CbvAIVzmFFM/SqECyNK4hoI/AAAAAAAA6zI/qJKIT1-Lv1E/s720/photo.jpeg)
I'd go with a foil pan. I swear, the roll stuff comes with holes in it. Just make sure your boat doesn't leak and never cook with anything you wouldn't drink. ;D
Quote from: Huntnfreak on September 29, 2009, 06:37:28 PM
Anything else I should worry about??
If your going to get any ribs after you put them on the table ;D
Looks like your covered on the tricks of ribs so all I can add is HICKORY for Ribs.
New question on the same set of ribs. I put them in the brine on Sep. 29 expecting to smoke them the next day. I ended up getting called into work and have been there ever since. It is now Oct. 2. I'm home now, but it has been raining all day and I have to pull my DBS outside to use it. So my question is my ribs should still be good to use correct? The longer in the brine the better right?
Ummmm well, er.... what was the temp of the brine?
Not necessarily, (as long as the brine was in the fridge) the longer in the brine the more salt the ribs will draw in along with the other spices. You might want to slice off a small piece and cook it to see if it is to salty, if so just soak the ribs in fresh water for an hr then try another piece. The fresh water soak will help draw out some of the salt.
The extra time in the brine wont hert any thing as far as the meat goes.
Thanks for the info. I will do that. It has been refrigerated at about 45 degrees the whole time.
I was trying to get to the part about the brine being in the refrigerator or it was cold enough in the garage that the meat temp remained no higher than the low 40s. I'm not sure how well meat left in a brine solution at 70 degrees plus for three days would hold up.
I just didn't want to be the bearer of bad tidings.
All's well that ends well. My vote would be for hickory ( or mesquite ) now that we've cleared the temp thing.
Thanks for asking about it hansumtoad. I've been known to do some boneheaded things before. Luckily that much I knew! Now if the rain ever stops, I'll dig out the DBS after I do some taste testing!
Glad to here you kept the brine chilled the whole time.
Keep us posted.
I've never brined ribs.
There is not a lot of mass there.
OU812 has you pointed in the right direction.
I would do a test fry.
I'd go with mesquite!!!! Shocking I'm sure!! ;D
C
Quote from: FLBentRider on October 02, 2009, 04:31:44 PM
I've never brined ribs.
Me too, just dressed up in a good rub and in the fridge for an overnight.
WTS: next time it would be mesquite
HR
I'm not sure how this is possible in Minnesota, but it is still raining here. My wife said she was tired of waiting for the ribs and wanted them today so I had to resort to plan B. I ended up soaking them in fresh water for 2 hours and then throwing them on the grill for a short stint. From there they went into the oven for the remainder of the time low and slow. The last hour they got sauced. They turned out very good. I'm still bummed I couldn't get smoke on them, but I guess there's always next time. I will be trying this again soon.
Quote from: Huntnfreak on October 04, 2009, 04:14:24 PM
I'm not sure how this is possible in Minnesota, but it is still raining here. My wife said she was tired of waiting for the ribs and wanted them today so I had to resort to plan B. I ended up soaking them in fresh water for 2 hours and then throwing them on the grill for a short stint. From there they went into the oven for the remainder of the time low and slow. The last hour they got sauced. They turned out very good. I'm still bummed I couldn't get smoke on them, but I guess there's always next time. I will be trying this again soon.
Be patient huntnfreak. That rain will stop because it's going to turn solid soon enough. From your neighbor to the east in WI. :D
Quote from: HawkeyeSmokes on October 04, 2009, 05:08:58 PM
Quote from: Huntnfreak on October 04, 2009, 04:14:24 PM
I'm not sure how this is possible in Minnesota, but it is still raining here. My wife said she was tired of waiting for the ribs and wanted them today so I had to resort to plan B. I ended up soaking them in fresh water for 2 hours and then throwing them on the grill for a short stint. From there they went into the oven for the remainder of the time low and slow. The last hour they got sauced. They turned out very good. I'm still bummed I couldn't get smoke on them, but I guess there's always next time. I will be trying this again soon.
Be patient huntnfreak. That rain will stop because it's going to turn solid soon enough. From your neighbor to the east in WI. :D
Way too soon!!!! From a neighbor to the south in IA
Huntnfreak
Glad to here that your ribs turned out "very good" next time they will be grrrrrreat.
The 2 hr soak mush have worked for ya
All smoking will be on a temporary hold now. My vacation time starts soon and I will be busy refilling my supply of venison and fowl. The two hour soak was actually an accident. I was shooting for about an hour but I lost track of time and ended up with 2 hours. Did seem to work well though. Can't wait to try it the right way in the near future!
Taking my Bradley to the deer camp with me. Got her a large wrap and a big cushion to ride on for the drive. I'm sure she will be getting a lot of attention. CRG
I'm gonna have to invest in a propane Bradley before I can do that. My cabin is 7 miles off the nearest road and no electricity unless I drag along a generator. I don't really care to run a generator that long!
Soon, there will be the new and improved BPS, from ronco. But if you will order now, we will send you a bottle of Jan's rub.
A new BPS that isn't on the web site yet? Bigger? Better? How about photos?
In case anyone is wondering it is still raining here!!! This is crazy.