I'm Thinking Ham Ribs

Discussion in 'Smoking Bacon' started by az_redneck, Aug 6, 2007.

  1. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    Dry cure some spares or baby backs and smoke them like ham... How do you thing they'll turn out?

    Hmmmm.... [​IMG]
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

  3. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    and boney... [​IMG]
  4. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    Smarty pants! [​IMG]

    Has anyone here done this before? How did they turn out?
  5. richtee

    richtee Smoking Guru OTBS Member

    Yep... damm good. used tenderquick instead of salt in my dry rub and let 'em sit from friday eve till sat afternoon wrapped tight. Smoked over apple for 5 hours, finished foil wrapped in oven. Chilled 'em for Sunday dinner...on the BBQ for 10 min then sauced. Really interesting "SpareHam" taste.. Go on and try it...it's only a couple slabs, eh?
  6. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Gol darn those two preverts!! The only reason they are here is to balance the rest of us "good" folks!! haha [​IMG] Terry
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i don't know about ribs but i was thinking a seasalt cured pork shoulder(like on the ships of old) and cold smoked for about 48 hours- i'm trying to recreat the old 1700s-1800s authentic cured meats. basically wrap tight in seasalt crystals in an (modify it) oak barrel for 40-60 days after a 48 hour smoke @ say 140-160f.since i can't do a few hundred lbs. of meat i was thinking smoke it & salt wrap in foil w/ white oak chips & store dark & cool for about 3-6 wks.
  8. Well AZ…ever eat ham BBQ? (real popular in Pittsburgh), I would imagine that would be purty much it! Here’s a thought…veal ribs! Waddya think?
  9. deejaydebi

    deejaydebi Smoking Guru

    Az do you like lots-o-bones in your ham?

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