Black Fish Ribs sugar Free

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tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
14,735
6,480
Attleboro,Ma
   Sugar Free Brine


 4 oz. sea salt


 1 1/2 tsp. onion powder


 1 1/2 tsp. garlic powder


 sprinkle of Paprika


 pinch of rosemary and dill ( dried )


 1/2 gal. cold water





 Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pelicle.


 Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145



we had a fair catch on Sat so I got a nice bowl of ribs




I dried them for 2 hrs. then into the smoker with Apple Pellets 1row in my AMNPS




The skin really held the moisture in




Thanks for looking
 
Last edited by a moderator:
 
Just curious why you leave the rib bones in? Looks tasty and I enjoy picking at some smoked fish.
Thats how the mate fillets them, I leave the skin on also, peel the skin off and pick away.
 
   Sugar Free Brine


 4 oz. sea salt


 1 1/2 tsp. onion powder


 1 1/2 tsp. garlic powder


 sprinkle of Paprika


 pinch of rosemary and dill ( dried )


 1/2 gal. cold water





 Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pelicle.


 Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145



we had a fair catch on Sat so I got a nice bowl of ribs




I dried them for 2 hrs. then into the smoker with Apple Pellets 1row in my AMNPS




The skin really held the moisture in




Thanks for looking

Those look awesome, nice job on them.....

Looks tasty !

:beercheer:
 
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