Pecan Smoked Ribs

Discussion in 'Pork' started by foamheart, Jul 4, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Loin Back Ribs..........


    They were rinsed patted dry last night, allowed to lay uncovered over night to form the magic stuff.

    Today since my new MES40 didn't get here in time, I am using the old MES30. What would it matter you ask? Well............


    Don't they look like a nuclear power plants cooling towers? I have often though of stuffing these mini towers!

    <Whispers> Note those jars of peaches making happy in that strange looking liquid substance [​IMG]


    See how you can easily smoke 8 racks of ribs in a MES30? Smoker is set at 220, yes its my favorite temp to cook at! I have both the pellets and the "Chips" smoking to start.


    Now speaking of "Chips", These are a fresh new seasoned bucket full of my favorites from last year.


    Can't see ?


    Pecan shells! And were do I get them?


    Yes, from the source and a couple more in back. A friend gave me these to try. I had used them in the past and was quite satisfied. BUT these are so dry I had to put a brick on the bag so they didn't float off. That mean they burn like paper! Very sad, I guess it has to do with some new drying method.


    I guess they'll be relegated to the junk pile with the other unessential items.


    More to follow............
     
    Last edited: Jul 4, 2014
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    3 hours into the smoke....... Damn those look good!


    Just one more to make you drool..........


    OK, more to come later. BTW its a good day to put a flag up!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking good Foam. I did pecan ribs last night. Works great together.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks C-man, but ya know everything is good with pecan. You don't see hickory or mesquite ice cream do you? <Chuckles>

    Don't get all sun burned out there enjoying that vacation.

    I need to post another picture, you should see the color on those ribs now! OMG good lookin!!
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    That's is looking fantastic from here Kevin. A crown of ribs. What's better than that?
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    All the strawberry juice needed to smoke it properly! Typing a pain!
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    When you're not slur typing your words please PM that peach recipe! LOL
    How's dem ribs Kev?
     
    Last edited: Jul 4, 2014
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    http://www.smokingmeatforums.com/t/143459/uncle-goldies-fruit-liqueur

    I am so full!!! I guess you want to see?


    Remember nothing there but Salt & Pepper and Apple cider vinegar before smoking. Nothing during or after!

    They smell totally unbelievable. I can squeeze the meat between the bones and the skin crackles on both sides, and juice just drips.

    Ya know I bet those nuc towers would be even better with sour kraut in there.


     Great bite, wonderful smoke, juicy, and delicious! 6.5 hours at a 220 smoking temperature.

    Fresh Cantaloupe, fresh tomato, Mom's Bot Scout beans & Cole Slaw, and some outstanding ribs!

    I hope ya all have a Safe and Happy 4th!! [​IMG]

     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Remarkable. Nice job. And thanks for the link.
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great lookin meal Foam, damn fine chewin I'am sure ! :biggrin:
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ye thank ye........ And of course its my pleasure!
     

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