semi cured smoked baby backs w/QVIEW

[erain]

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!!!!

 

[daboys]

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

 

[richtee]

Yummy Hammies! lookin' good!

 

[flash]

Man, those are some nice baby backs. We sure don't see them like that down here.

 

[erain]

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

 

[erain]

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

 

[sumosmoke]

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!!

 

[desertlites]

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

 

[bb53chevpro]

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

 

[erain]

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!!!

 

[richtee]

Sooo hammies??

 

[bassman]

I agree with sumosmoke. I'd try them without the sauce first. I can almost taste them clear over here!

 

[bbqgoddess]

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

 

[ronp]

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

 

[erain]

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

 

[dennisdocb]

Great looking ribs Erain..bet they tasted really good too. Good job

 

[babyback]

Those ribs look so meaty. Delicious! Just can't stop my craving for ribs?!

 

[dingle]

Sweet looking ribbies Erain. Nice pull-back!!

 

[bbq enthusiast]

Erain, thanks for the book tip.

 

[erain]

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!!!