St. Louis Hamsicles, cured ribs erain style. qview

Discussion in 'Pork' started by wutang, Jan 21, 2010.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    A while back erain made some cured ribs and I have been wanting to try it. So I smoked some cured ribs Erain syle. Here are some pics

    Rubbed some trimmed spares with TQ


    They cured overnight, almost exactly 12 hours. I rinsed them then patted dry and coated with a salt free version of my normal rub


    After a couple hours they were ready for foil. I made a bed of honey and brown sugar with just a splash of apple juice.


    Just out of the foil. Enough pullback to make bbally ashamed of me.


    All done. Smoked for roughly 2-1-1 on the UDS burning RO lump and cherry chunks


    The profile shot so you can see the "hammy" cure penetration.


    These were good. Just a tad salty but I expected that. Maybe next time I would cure, then soak, then smoke. But definately worth doing. Thanks erain!!!!!
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    They look great.[​IMG]
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice looking ribs...[​IMG]
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man those look awesome there Wutang. I dont care I like some pull back with my ribs. But they look really tastey too.[​IMG]
     
  5. morkdach

    morkdach Master of the Pit OTBS Member

    fine looken mess of ribs ya got there.
    sorry bbally but i think pback is a must commen
    off the smoker[​IMG]
    goota loose that salt taste though maybe a good soak
    first[​IMG]
     
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    dang, too bad about the too salty.... i just rinsed mine off really good and then made my rub without any salt... thought they were about just right. i really like that honey/brown suger dip you did at the end. sounds very interesting. when i did mine i just used SBR's and layered it on at the end and that was good too. nice job adam!!![​IMG]
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    They look great, I have a rack of spares I was going to do today, still going to but I wish I had read this yesterday so I could have cured them overnight.
    As for the pullback, someone on here mentioned that the pullback gives you a handle to hold on to, just goes to show we are supposed to eat ribs, maybe the membrane could act as a natural napkin too.
     
  8. thunderdome

    thunderdome Master of the Pit

    Can someone explain what the curing is doing to the ribs as far as the end result?

    Those look fantastic
     
  9. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I was wondering the same thing. It gives them a somewhat "Hammy taste". You ribs look great Wutang, as does your Erain, I just checked your post on them. This is an absolute must try the next time I make these. Great job to you both.[​IMG]
     
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    taste, texture, its just a different way of making them... i first had cured ribs when i was a kid... my uncle owned a high end restaraunt and he cooked for a family reunion way back in the day... i have remembered them ribs and have heard people comment about them 30 yeears later so i was trying to recreate. its close, real close. i dont think there is any pork that dont go with being cured...
     
  11. When I've had baby backs that were "enhanced" I thought they tasted kinda hammy. While I wouldn't consider them cured I wonder if the results in taste and texture would be pretty similar between the two.

    Any thoughts?

    Dave
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

    Don't get me wrong, they were not WAY too salty-just a bit saltier than I would want next time. Thanks for the inspiration E!!

    It's a taste/texture difference. "Hammy" probably isn't quite accurate, but they probably fall somewhere between regular ribs and hamsicles.

    There is probably something to that since the "enhanced" solution has some salt like a brine. Makes sense to me.
     
  13. treegje

    treegje Master of the Pit

    Wow excellent job, that had to be good
     

Share This Page