Mr. Walleye

[HCT]

Mike, can you share the recipe for the Smoked Cured Pork Ribs? Would be appreciated.

[MWS]

Its like bacon on a stick I hear!!!!! So do share please ;D

[beefmann]

is that anything like a porker on a pole?

[Mr Walleye]

Here is the recipe I shared with Habs but I'll bet he's got some pointers how to make it better.  ;)

http://www.bbq-porch.org/recipes/html/r1978.htm

Here is the site I got it from. Lots of recipes on there if your interested.

http://www.bbq-porch.org/recipes/

Mike

[Habanero Smoker]

I'll be smoking mine today; because of refrigerator space I used the basic dry cure with additional brown sugar. I started to cure for 6 hours, but ended up curing for 7. I'm using 6 hours (now 7) as a baseline; but my gut was telling me to cure 2-4 hours (that is based on looking at Morton's Cured Pork Chop recipe).

[Habanero Smoker]

While preparing the ribs for the smoker, I sliced off a small piece to test the taste. It has a nice taste of bacon, but could have benefieted from a longer curing time, maybe 12 hours for spareribs, for baby backs the 7 hours would probably work.

I will apply a no salt rub, and get them in the smoker latter on today.

[HCT]

Looking forward to final outcome. mmmmmmmmm

[Habanero Smoker]

I got a late start, so I still have about another hour to go before the ribs are finished.

I won't get anything written up until tomorrow morning, but it sure smells great.

[HCT]

Thanks Habs, I just got done reading your post.
I did the Montreal smoked meat yesterday, will be giving it a taste tomorrow if I can wait. It looks great. I'll try to post some pics tomorrow.

[beefmann]

cant wait for the results