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Author Topic: smokin' pork ribs today  (Read 747 times)

Online Drew4UTk

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smokin' pork ribs today
« on: August 19, 2017, 02:43:21 PM »
I just joined the dark side... i went electric with a remote smoker.  It is a masterbuilt, fairly small in capacity... it came out of the box and was seasoned last night for about four hours... while that was going on i pulled some pork ribs and stripped the membrane, dried them, coated lightly in olive oil, and rubbed them in my wife's custom rub...


this morning i pulled the ribs out of the fridge and let them sit on the counter for about an hour or so, fired up the smoker- pecan chips, and set it to 230* for five hours 45 minutes.. i'm about three hours into it right now.







I got the smoker for free- part of a 'congrats you've put up with us for 15 years' thing my company puts on.. i crossed that line a few months ago, but just now getting the stuff.  I'd never have bought this on my own- preferring to use standard smokers (but just because i'm a cheapskate). 


I highly rec them... i couldn't stand it- i pulled one of the half rack out and sliced a rib off... dunked it in some homemade sauce my neighbor does that is fantastic- and..... bliss.... the smoke is throughout the meat.  that's the first time i've managed that all by myself. 


anyone got any good smoking specific recipes?  I've got a whole pig in my freezer, and both a standing rib eye roast and a tenderloin, both in the 15# class... I'm thinking pork belly next?



Online bwarbiany

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Re: smokin' pork ribs today
« Reply #1 on: August 19, 2017, 03:48:47 PM »
Atomic Buffalo Turds: jalapeno sliced in half and de-seeded. Filled with cream cheese with some cayenne, a l'il smokie, and then wrapped in bacon. Dust with brown sugar and smoke ~350 until the jalapeno is tender and the bacon is crisp.

Fattie: Get a 1# "chub" of breakfast sausage (or similar), spread it out flat in a gallon ziplock. Roll with your choice of filler inside. When you have the roll, make a bacon weave and then roll the sausage roll into the bacon weave. Some people do breakfast fatties (scrambled egg, hash brown, cheese, onion, bell pepper), some people do more savory. I did it filled with pulled pork chili last year made with Badge's recipe plus cheddar cheeses and it was awesome.





Online Drew4UTk

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Re: smokin' pork ribs today
« Reply #2 on: August 19, 2017, 04:18:49 PM »
had poppers last night from jalapeno's grown in the garden, and bacon from a pig harvested in the spring (and frozen until recently).  cream cheese was from store, and of the chive and onion variety.  i eat them all the time- my wife's creation... i prefer the bacon crisp. 

the 'fattie' sounds like something a guy who works for me makes- and pretty dang good.  i really like the things he has made and shared with us, from brisket to turkey (and i'm not a turkey fan), but i need to figure out what woods he uses to smoke with- it's terrible. 

the pecan chips i just used impart a straight up sweet flavor- the ends i cut off the pork ribs burst with flavor like a piece of bubbleicious - sweet and with a twang, too.  I'm sure the 'twang' came from the apple cider vinager, Worcestershire, 1/4 tspoon of minced garlic cloves (about a cup and a half) in the pan during smoking. 

the internal temperature of those things sniffed 170* after about four hours, so- i pulled them, slathered them with that sauce my neighbor makes, wrapped them in foil pretty tightly- put them back in for about half an hour more... they're standing in the wrap on the counter now, and it's killing me not to attack them... i may have pulled one rib off already- and which makes me guilty of biggest smokers sin.   

Online utee94

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Re: smokin' pork ribs today
« Reply #3 on: August 24, 2017, 11:56:26 AM »
Well, how'd they turn out?


I've never used an electric smoker myself, as I've always had access to a large offset.  The restaurants that I've tried in the past that used electric never impressed me all that much, but it could certainly be different for an individual.




Online Drew4UTk

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Re: smokin' pork ribs today
« Reply #4 on: August 24, 2017, 03:30:05 PM »
they were fantastic- according to my wife too tough, but just right for me... i prefer a little resistance when i'm pulling a bone or tearing a chunk free with my jawals... feels... medieval.... yup...

the smoke was thoroughly through the meat... first time i've ever pulled that off... using a grill as a smoker, i usually get that light red ring just under the surface.  this one was throughout.  i dig that, too.

lesson learned about the little remote- if you turn it on last, the smoker takes the cue from it... won't do that again..   

 

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