Has Anybody tried this with RIBS?

manxman · April 01, 2005, 03:51:44 PM

I put my ribs in sweet apple cider for 12 - 24 hours prior to smoking, works a treat. By coincidence, apple is my favourite smoke for ribs so far.

Manxman.

oguard · April 01, 2005, 08:09:26 PM

I have marinated mine in a dark ale with good results[:p](about 12-18 hrs)

KEEP ON SMOKIN
Mike

MWS · April 02, 2005, 03:06:13 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by oguard
 I have marinated mine in a dark ale with good results[:p](about 12-18 hrs)

KEEP ON SMOKIN
Mike
<hr height="1" noshade id="quote"></blockquote id="quote">

If you like a dark ale, try marinating them in an Old Yale Brewing Company Sasquatch Stout. They are a great little microbrewery out of Chilliwack. I just happen to be enjoying one right now[:p][:D]
Cheers

MWS - Mike

JJC · April 03, 2005, 03:51:47 AM

Uh, Mike -- where's Chilliwack [?]

John
Newton MA

MWS · April 03, 2005, 04:26:47 AM

Where is Chilliwack? Doesn't everyone know where Chilliwack is? [;)] Oguard will know because he is a fellow west coast canuck. Its 1.5 hours east of Vancouver but don't blink or you'll miss it...[|)]

MWS - Mike

It's actually southwest of Spuzzum but not quite beyond Hope. (inside B.C. Joke)

oguard · April 03, 2005, 06:29:58 PM

Chilliwack is home to the best corn IMHO[:D][:D].If anyone remembers the movie Rambo,it was filmed in Hope B.C. which is just east of Chilliwack.Chilliwack is mostly farm land but has some great rivers for catching stealhead and salmon in the fall.O.K. guys that is my geography lesson for the day[:D][:D].

BTW Mike can you by this beer in the Liquor store or do you have to go right to the brewery?

KEEP ON SMOKIN
Mike

MWS · April 03, 2005, 06:47:31 PM

Yup, they are available at liquor stores. Their Sargents IPA won best in that category in Canada in 2004. Good stuff eh....

BTW, Agassiz B.C. is the corn capital of Canada. [:D][^]

MWS - Mike

oguard · April 04, 2005, 01:08:37 AM

Thanks Mike I will look for it the next time I'm down there[:D][8D].

KEEP ON SMOKIN
Mike

Chez Bubba · April 05, 2005, 03:42:26 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by mws
 BTW, Agassiz B.C. is the corn capital of Canada.<hr height="1" noshade id="quote"></blockquote id="quote">Bring it on rookie! [:D][:D][:D] http://www.indianabeach.com/main.htm

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

tsquared · April 05, 2005, 05:06:38 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Chilliwack is home to the best corn IMHO<hr height="1" noshade id="quote"></blockquote id="quote">
Them's fightin' words, Oguard! Comeon over to the island in August and we'll grill some spring salmon caught that day along with some corn picked that morning from Silver Rill farm--you gotta go way west to get the best!![:D]

MWS · April 05, 2005, 05:25:33 AM

In Agassiz/Harrison Hot Springs, we don't pick the corn till the water in the pot has come to a boil [:D]......None of that pick it in the morning stuff [;)]
Check out the scenic drive into the valley of the corn [8D]
http://www3.telus.net/bcpl8s/BC7/Hwy_7E_B.htm

MWS - Mike

Ya Chez nice, we have one of those fairs up here to. This year is the 100th annual 'Fall Fair and Corn Festival' [^][:D]

Check it out:
http://www.harrison.ca/agassiz/fallfair.shtml

oguard · April 05, 2005, 09:52:14 PM

T2 I will be over on the Island the last week in July or first week in August for fishing in Nootka sound.I will have to stop by and taste the corn for myself[:D][:D].
BTW T2 are you on the sportfishingBC forum as well?

KEEP ON SMOKIN
Mike

tsquared · April 06, 2005, 04:09:13 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">T2 I will be over on the Island the last week in July or first week in August for fishing in Nootka sound.I will have to stop by and taste the corn for myself.
<hr height="1" noshade id="quote"></blockquote id="quote">
Good plan, Mike. Haven't fished Nootka for years but it's going to be an awesome season for salmon all up and down the west coast of the island. I have to stick close to home for my fishing this season as my partner has health problems but I'll have my boat at the marina in Sooke,20 minutes away, so I won't suffer too much.[8D] Yes, I'm on the sportsfishingbc forum under T2.
Tightlines,
Tom

Phone Guy · April 15, 2005, 06:25:34 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by ChefBill
 1. Preheated BS to 225º for 1 hour
2. Put ribs in and set BS for 205º Meat probe set for 175º
3. Smoked with 1hr. Hickory THEN: 3 hrs. with Apple.
4. When they reached 175º I sauced & wrapped Ribs set Guru meat probe
for 185º and BS to 225º.
and set to Ramp down. Took about 4 more hours to reach 185º.
5. Then unwrapped and raised BS to 250 and let ribs run for about 30
minutes to kinda dry the bark out a little. Worked out to about 9
hrs total time.. "Low & Slow"[:D]
When I removed the ribs from the foil, there was about 1/2" of liquid in the bottom of the foil which proved there was no need to add anything to them to keep them moist.
6. Removed ribs from smoker and let sit while I cleaned up the racks
and put things up.[^] This let them cool about 25 minutes and they
were perfect for eating.

I did both BB & St. Louis so I could compare how they finished out in the long run if done the same. Both had same taste, tenderness & texture. "PERFECT"[:p]

ChefBill
If you can eat it, you can smoke it.
<hr height="1" noshade id="quote"></blockquote id="quote">

Did you use a rub or season prior to the smoke?

ChefBill · April 16, 2005, 05:27:32 AM

Phoneguy,
I used "Texas Brisket Rub" on them over night. I just rubbed it in good, wrapped them in plastic wrap and stuck them in the fridge the night before. I've also done them with nothing but Salt and white pepper too, those turned out good too.
It's just a matter of personal preference as to what "Rub" you use. Just pick your own.

ChefBill
If you can eat it, you can smoke it.