Strami & Ribs

Discussion in 'Beef' started by crewdawg52, Sep 20, 2008.

  1. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Been brining a brisket for approx 18 days now. Figured today is a good day to make Strami. And since the drum will be fired up, why not a rack of Ribbies?

    In the drum. Exciting, isn't it! [​IMG]


    The set up


    Guess.....


    More to come once finished.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start I'll be looking forward to more
     
  3. smokin365

    smokin365 Smoking Fanatic

    Alright! A smoker looks better with more stuff anyhow.
     
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Sweet Crewdawg....Can't wait ta hear on the Strami!!!
     
  5. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Man I love that uds! gotta get me one of those...I am anxiously awaiting the strami q-vue.....
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Good thing that thermo tells ya what you're doing eh? ;{) Man that pastrami looks great!
     
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Sorry it took so long to finish (little mrs decided to backup the computer last night with out telling me.....(the nerve of her!), and the camera conked out (accidentally left it on and it ran out of juice) Anyway, how things went:

    1) The ribs took 4 hrs with no flipping or foiling. Did spritz with AJ 2 then 3 hrs into the smoke. Great texture with clean "bites" to the bone! Threw them out though [​IMG] Tried a new rub and it was WAY TOO salty! Almost like biting a salt lick...[​IMG] Guess the salt really came out during the smoke cause it was just fine when tasting it. Oh well, its happened before and will happen again. Not all smokes go according to plan (at least we had the Strami)!

    2) The Strami came out par excellante'! [​IMG] About 5 hrs of smoking, taking it to 165*. Sliced thin, then ate with deli mustard, kraute, and swiss! Very tasty.

    Again, sorry for being so late and no Q-Views.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    NEVER toss too salty mistakes...a soak in cool water for a few hours and then if needed a simmer..then use in kraut or a fatty stuffing or... well, you get it!

    No pix din't happen. Hmmm where have I heard that? LOL! <Sorry... I don't subscribe to that theory, but it's SOO fun to type.>
     
  9. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Crewdog (Geoff)
    Bummer about the ribs...and the q-vue...but your description of the strami sure sounds YUMMY, theater of the mind q-vue! well done!
     

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