Howdy All'
Smokergirl here.
I am prepping ribs (keepping toes crossed so fingers free) Can I still use a rub if I preboil? Got ahead of myself before digging into the forum archives. Any fave brines for pork out there?
Your rack or mine?
Smokergirl
Any time you add flavor it's a good thing. I'm not sure you need to pre boil, but give it a try.
Smokergirl, Don't boil it. You won't regret. ;) ;) ;)
IMHO never pre boil.
Boiling food is best explained as this: It removes flavor. Boiling is how stock is made as it removes all the flavor from the meat. After boiling, the flavorless ingredients are strained out and tossed.
I think the only reason commercial or restaurants boil ribs etc before cooking is because they are too lazy to do it right and doing it right takes extra time but no extra effort. The Bradley allows you to do it right and there are post smoking techniques (FTC or steam/braising in foil) that will tenderize to falling off the bone if that is what you are going for.
I totally agree with Gizmo. Never par boil, preboil or any kind of boil. ;)
Smokergirl again,
Well I guess both smokers are gona be arunnin-
Hubby doing the preboiled (this was recommended by our REP)
and was told to still brine (Even I thought this was weird)
Only smoke 2-21/2 hrs?
Even in the BS recipe book it calls for pre cook and no rub or brine, mop with Sweet/sour sauce while smoking
I am doing raw with a rub from the Bradley recipe forum link
Already in fridge (or should I not refridgerate?)
Gonna find me some horses to tip and steal their shoes.
Wish me luck
Smokergirl
Me again,
You dont rinse off a rub like some brines right?
Popped into my head and thought Id better ask before I did something.....
rack me up for I am guilty
Smokergirl
SG: Check out this link. It explains a lot and also has some good tips.
http://forum.bradleysmoker.com/index.php?topic=4290.0
Cheers and happy smoking
Quote from: smokergirl on September 02, 2007, 09:56:25 PM
You dont rinse off a rub like some brines right?
Smokergirl
That is correct. Rubs typically stay on and brines are typically washed off and even soaked to remove the excess salt content.
Giz is right on this.
How about some anch powder to lets say Kick It Up A Notch ;D
nepas