I got some ribs for tomorrows smoke ,just did some trimming. Can anyone tell me if i did it right. Not sure if I was to take that large piece of meat off the ribs.
(piece laying cross wise.) I may have had too many wobbly pops tonight before I started trimming!!
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1267.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1268.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1269.jpg)
sNc, I take the membrane off the bone side and maybe square the pointed end, but I don't trim them.
I really can't tell what you did.
I think I "butchered" them not too sure, went ahead and gave them some luv rub and sent them too bed while I have another. That big hunk of meat laying cross wise in the pic was at one time attached to one of the racks.
Are these spare ribs?
I usually leave that meat on....the part I think you cut off was the loin part of the rib.
Quote from: smokeNcanuck on January 16, 2010, 09:09:49 PM
I think I "butchered" them not too sure, went ahead and gave them some luv rub and sent them too bed while I have another. That big hunk of meat laying cross wise in the pic was at one time attached to one of the racks.
It's all good.
You can't hurt them, it's already dead! ;D
CRG, I know but that does not mean you should discrase them. maybe I should lay off the sauce before taking up the knife. Nothing a few hours of good quality smoke shouldn't cure.
By the way don't think that what I trimmed off is not going to find it's way to the smoker :) :)
Quote from: smokeNcanuck on January 16, 2010, 09:28:31 PM
CRG, I know but that does not mean you should discrase them. maybe I should lay off the sauce before taking up the knife. Nothing a few hours of good quality smoke shouldn't cure.
By the way don't think that what I trimmed off is not going to find it's way to the smoker :) :)
I think it is just that we don't get our ribs the same way as you guys, eh?
they will cook and they will be good!
you mean you don't buy them at the store eh? :D :D :D :D
I'm not too worried, put in OBS and give'r hell. I'll post some pic when I get them out tomorrow.
BTW I order a brisket and a butt today from my fav. butcher, going to pick up next Sat.
What to smoke next??? What can I say "almost "two smokes in and I'm hooked!! Think I should try the butt as I have done a brisket already.
Must go sleep off the beer. You know eh!
It's hard to tell from your photos, but is the slab on the plate in the back the finished product? If so that looks about how I trim mine. I use to trim St. Louis style, but now I don't trim that much. I believe the type of trim you have is the Carolina style. I always remove the skirt meat, I feel it make it easier the the person eating the ribs, but it doesn't matter. I also trim the meat off that is to the right of the first rib (as you have it pictured). I put the skirt meat, and other meat that has been trimmed on a separate rack.
Here is a nice tutorial (pictorial or video). If you don't want St. Louis style skip step #2.
Trimming Ribs (http://www.virtualweberbullet.com/spareribprep.html)
Hey, I'm only gett'n about 195 today outta the OBS. Is this hot enough for my ribs? Any guesses on a time frame?
I did a one hour pre heat(-4c this morning)got it up to 250F, after loading meat 150F, 2 1/2Hrs later just hitting 195F
How much meat did you put in there? When you opened the door how lond did you have it open? With -4* it probably dropped your cabinet temp quite a ways then you stuck that cold meat in there. So it is going to take a while to get back up to your cooking temp.
I did not figure the weight real accurately( I know rookie mistake) but I'm think'n is was around 5-6lbs total.
Two racks pictured plus the off trimmings and 3pcs of the center cut portions. 3 racks.
sorry was also wondering if i will need to rotate racks?
I usually have my ribs cut in half so I don't rotate, but if you have the full racks in there you can rotate them around.
Ok maybe I'll rotate in an hour or so. I want to spray with apple cider every so often, how will the temp flux. affect cooking time.
with weather cold should I just sh** can the spraying? Also foil or no foil? Thanks for the help 10.5
I'd leave the door shut as much as possible and not mess w/ the spritzing. There is already a ton of moisture in your Bradley.
I've done 10.5's method, and the 2 hours wrapped in foil (you can add your apple cider there) really makes a difference.
Ok thanks squirt, I think I read his method... I better double check. I assume(which I do not like to do) that is on the recipe site
Well hear is the final product, I went a little over board on the cayenne but the wife and I like it spicy anyway.
All and all some mighty fine ribs.
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1270.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1271.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1272.jpg)
Those ribs look like some good eats to me. Perfection is how YOU like them.
On St Louis style, I just remove the membrane and score what will not come off easily with the point of a knife. Season underneath the flap and pour the smoke to them. When everything is done and eaten, all that is left is the bones for the hounds.
Good luck and just have a good time,
Pachanga