Newbie from VA

Discussion in 'Roll Call' started by storeman0913, Nov 5, 2014.

  1. Hi,

    Neighbor (at my request) brought me venison ribs and neck meat yesterday and some other red meat.  I'm experimenting.

    We just canned 2.5 quarts of the meat and I have the ribs cut in 2-3 rib portions and soaking in salt water at present.

    I own a commercial food warming cabinet that heats to 190 degrees.  It has 6 open type racks in it and I plan to use some fruit tree twigs in a small fry pan to smoke the ribs at 160 degrees. Have no rub recipe.  Plan to simply lay the ribs on the racks ans season with garlic powder and Montreal steak seasoning.  There is a sheet cake drip pan below to catch grease.

    Suggestions?  How long to smoke?

  2. Jerry [​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. [​IMG]   I'm back, had surgery last week so .........

    Good morning and welcome to the forum, from a sunny, windy and Cold day in East Texas. Lots of great people with tons of information on just about  everything.    


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