semi cured smoked baby backs w/QVIEW

Discussion in 'Pork' started by erain, Aug 3, 2008.

  1. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    hello, mid week i took some baby backs and injected the thick portions with some curleys brown sugar cure and also rubbed the outside with some of same only dry. let set in fridge til today and i can see the difference in color, rinsed and dried, applied basic rub and in smoker at aprx 225 deg. this will be interesting to see how they turn out. i had some cured ribs that were then smoked long ago and they were great. this is an attempt to duplicate those.

    before cure


    after cure


    in tha smoker


    todays smoke, rib roast on separate post


    more to come, thanks for ckin my qview!!!!
     
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Those are lookin pretty good. Does the brown sugar cure give it a sweeter taste?
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Yummy Hammies! lookin' good!
     
  4. flash

    flash Smoking Guru OTBS Member

    Man, those are some nice baby backs. We sure don't see them like that down here. [​IMG]
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    well i tell ya we are about to find out in a bit!!!! keep ya updated
     
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    here we are just outa foil, one more hr , hmmmm sauce or no sauce, more decisions!!!!
     
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Erain - those ribs sure look like they're going to be one yummy treat!!! With the color on those babies, I'd have sauce on the side, to get a taste of that meat with all the cure and rub on it, add the sauce later. Just my $0.02.

    Can't wait to see a slice of those babies!!
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    holy wall that holds water back-you a cooking dude today-looks great-more pics please?
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great Erain. Can't wait to here the verdict on this. I have been thinking about this for a long time.
     
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    desertlitesholy wall that holds water back-you a cooking dude today-looks great-more pics please?

    LOL, thats a great line bob!!!!!

    sumosmokeErain - those ribs sure look like they're going to be one yummy treat!!! With the color on those babies, I'd have sauce on the side, to get a taste of that meat with all the cure and rub on it, add the sauce later. Just my $0.02.

    well Laurel, its tuff to break with tradition, dont be disappointed plz!!!

    did the 2-2-1, light sauce added last half hour, didnt want to overpower anything as i really wanted to see what the cure did. even the rub i went light on just to make sure the cure effect was not altered but still give a lil of the old faithful!!!

    out of smoker


    sliced showing full cure penetration


    thks for ckin my qview!!!
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Sooo hammies??
     
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I agree with sumosmoke. I'd try them without the sauce first. I can almost taste them clear over here![​IMG]
     
  13. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Erain
    they look wonderful, I have to research that whole cure thing a little more scares me to... dare I say... "death"
    Great post thanks for making it not so "scary" for a city girl!
    BBQG
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice erain, thanks for continuing this dry cure thing. It is intersesting to say the least.
     
  15. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    just so there are no misunderstandings here..... i used a cure but this was a flavored cure and was looking more for flavor than the actual cure itself. which is why i labeled my post "semi cured", it did turn out that there was very good distribution of the cure but i wasnt sure and did not follow instructions for curing. the meat was handled, ie stored and smoked, the same as fresh meat. if anyone doing actual curing be familiar with your ingredients and follow there instructions to the letter!!! a great guide other than knowlegable people on the sight is Rytek Kutas book, great sausage making and meat curing. its almost a must have IMO. thks
     
  16. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Great looking ribs Erain..bet they tasted really good too. Good job
     
  17. Those ribs look so meaty. Delicious! Just can't stop my craving for ribs?!
     
  18. dingle

    dingle Smoking Fanatic OTBS Member

    Sweet looking ribbies Erain. Nice pull-back!!
     
  19. bbq enthusiast

    bbq enthusiast Smoke Blower SMF Premier Member

    Erain, thanks for the book tip.[​IMG]
     
  20. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    yano i thot they were good yesterday, but had some leftovers for supper tonight, and ya hammy is the word. original when just off smoker wasnt quite so apparent. but today!!!! and actually with the sauce is a good combo but they would have been great without as well!!!
     

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