Here is what the Mrs and I had for dinner last night:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0788.jpg)
We started with the ribs on Thursday night. We put them in a Ziploc bag with about 1/3 C of Dale's Steak Seasoning - pure sodium!
We let them sit in the marinade for about 18 hours, and then put a rub of brown sugar, paprika, white pepper, black pepper, cayenne pepper, onion powder & garlic powder on them.
We put them in the smoker for about six hours at around 200 degrees. We mopped them with a combination of apple juice and olive oil during the smoking time.
When we brought them in, we put Ice Man's sauce on them.
PURE HEAVEN!
Those ribs look truly awesome! (http://i149.photobucket.com/albums/s62/Gitster59/ribs.gif) (http://i149.photobucket.com/albums/s62/Gitster59/eusa_clap.gif)
I want some!
Caught myself drooling on my new chair. I need some ribs.
Dang, I love me some ribs! Nice job, Seemore!
SD
Nice job on the ribs!
Those look awesome!
Gimmy Gimmy Gimmy Mouth watering looks great!!!!
WOW...seemore...those look amazing...was the high sodium seasoning an issue? I notice you (for obvious reasons) just flavor up the meat after the 18 hr marination with everything but salt...love the apple juice and olive oil combo...and of course...Ice's sauce is amazingly fabulous!!
Hi, LaQuinta! Sorry it took so long to get back to you. We don't use the salt in the rub because Dale's steak seasoning is made with soy sauce and other ingredients. We used that for a marinade, more or less, and did not use additional salt in the rub as that might have been too salty. We thought the Dale's sauce was an excellent marinade, by the way. A friend of our's from Louisiana told us about this sauce, and we picked it up on his advice and injected it in a pork roast which we then basted as it cooked on the grill. It was the BEST pulled pork we have ever made.
I have been trying to find the Dale's Seasoning around here and have had no luck. I finally convinced a couple of buds to split a case with me because that's the only way thy sell it online. We are going to try the reduced sodium version. Will report results.
I've seen it here in Indiana. If it will help produce ribs like that, might have to put it on the grocery list.
SD
Quote from: Smokin Soon on December 11, 2008, 04:24:23 PM
We are going to try the reduced sodium version.
Ain't that like 5ex by yourself?
Unless your on a low sodium diet because your doctor told you if you didn't your heart would explode. So now you take 4 pills a day to keep everyone off your butt. Wait that's me. Just told to watch the salt and don't add more to make it taste better.
Ya know...gotta tell ya...I can't really taste (in a marinade) the difference between low sodium soy sauce and the "full flavored" big brother...I actually prefer the low sodium...not for any health reasons...
I just dont like super salty stuff. My Bacon, Buckboard Bacon, Canadian Bacon gets 2 two hour soaks before smoking and all friends agree it's tasty. Some have said that my previous smokes with only 30 minutes of soak heve been a bit too salty. If it makes me thirsty for the whole evening, its just too much.
Quote from: Smokin Soon on December 11, 2008, 08:00:26 PM
I just dont like super salty stuff...bacon..... If it makes me thirsty for the whole evening, its just too much.
That sounds like good beer bacon. Better be careful or the bars will be hiring you to provide the bar snaks to increase their profits. :P
So...that would make you drink more beer??? Kool!!! Hey Giz...I need to hire him for the pub!!!??? ;D
They say that is why they give away salty peanuts and popcorn at the bars, to increase the liquid quencher. Some places also add a lot of pepper to the popcorn.
Quote from: Smokin Soon on December 11, 2008, 08:00:26 PM
I just dont like super salty stuff. My Bacon, Buckboard Bacon, Canadian Bacon gets 2 two hour soaks before smoking and all friends agree it's tasty. Some have said that my previous smokes with only 30 minutes of soak heve been a bit too salty. If it makes me thirsty for the whole evening, its just too much.
What volume of water are you soaking the loins in. I use at least 3 gallons.
Habs, the pot I use for soaking is about 2 gal. Would more volume mean less soak time?
I find the larger the volume of water the more salt is drawn out, and it seems to be quicker. Two gallons should be alright, as long as you don't crowd the pot; less then two 4 pound loins. But if you are having good results with what you are currently doing, I would continue. I was just curious.
Quote from: Smoking Duck on December 11, 2008, 04:33:10 PM
I've seen it here in Indiana. If it will help produce ribs like that, might have to put it on the grocery list.
SD
SD - Where in Indiana are you?
Near South Bend in the north-central part of the state about 5 minutes south of the Michigan border
Right on. Im down in Indianapolis. My brother lives up around the Culver/Plymoth area. He works in South Bend though at the TV station.
So needless to say you arent far away.... some some good smokins my way next time you are at it 8)
Dex, that does trigger some memories. I spent 2 years and one summer at Culver Military Academy. Back in those days, they could and did hurt you! Was in the Culver Black Horse Troop 64-65. Kinda fun, but a hard to put a kid in a harsh military thing. It's a country club now that they cannot lay a finger on you.
Quote from: Dex on December 22, 2008, 05:26:08 PM
Right on. Im down in Indianapolis. My brother lives up around the Culver/Plymoth area. He works in South Bend though at the TV station.
So needless to say you arent far away.... some some good smokins my way next time you are at it 8)
Cool.....I've spent many a day down there. Even duck and goose hunted on the lake there by the academy a couple of times. They have some pretty decent restaurants down there. I think one of them is called the Corn Dance Cafe. If you're coming up, just let me know...I'll find something to throw in the Bradley
SD
Quote from: Smokin Soon on December 22, 2008, 05:56:41 PM
Dex, that does trigger some memories. I spent 2 years and one summer at Culver Military Academy. Back in those days, they could and did hurt you! Was in the Culver Black Horse Troop 64-65. Kinda fun, but a hard to put a kid in a harsh military thing. It's a country club now that they cannot lay a finger on you.
I believe I was one of the last groups that went through basic training where they could put their hands on you. Believe it or not, I listened to my father who told me when I go to boot camp, keep your mouth closed and your eyes and ears open. That was the best advice I had received from him (well that and the one that women were devious creatures ;D). The thing I'll always remember was the chowderhead that pointed the weapon the wrong way on the firing range......all I saw was this steel pot flying about 70 feet downrange when the drill seargent booted the guy in the head. Whew, I still get a chuckle out of that ;D