- Aug 27, 2008
- 5,170
- 409
I've never seen a butcher do this before to a slab of spares. I think they got my order mixed up with someone who doesn't own cutlery...
I took out a slab of fresh/frozen locally-grown spares last days off...when I unpacked it after thawing, the ribs were sliced between every bone...problem...what the heck am I gonna do with this!?!?!?
Out came the TQ for a brine/cure...IF YOU CAN'T FIX IT, TENDER-QUICK IT...LOLOL!!!...I figured the slab was about 4+ lbs, so dusted it on both sides with a total of 4 tbls TQ and coated well with a dry rub. The problem was trying to wrap it up for a fridge rest/dry cure. After fighting with poly wrap for a few minutes, I decided to bag it and go wet. I hoped this would smoke without drying out...we'll see.
So here we are, 5 days later...rinsed and soaked it for 20 minutes and seasoned with cbp only.
I cut two enhanced slabs into St Louis and coated the slabs and trimmings well with a blend of cbp, minced garlic, crushed dried onion, crushed dried red bell pepper, kosher salt and light brown sugar. This should be a good blend for a mesquite smoke today...lighten-up the heaviness of the mesquite and add some sweet spiciness along the way.
Going lower and slower today...2 hours in @ 215*, just peeking for pull-back:
Nice & coarse dry rub here on the ST Louis spares:
The TQ'd spares:
3 hour pull-back check:
3.75 hours, rotated the ST Louis cut rakes 180* for more even cooking and the Rack-cut spares @ 3.75 hours...now you can see the cuts:
I'm about 2/3 of the way through this rib burn, checked the trimmings for adding to the beans...not quite ready. I'm still using a blackberry for an internet modem...man, that's slow uploading...
More to follow!
Thanks for peekin'!
Eric
I took out a slab of fresh/frozen locally-grown spares last days off...when I unpacked it after thawing, the ribs were sliced between every bone...problem...what the heck am I gonna do with this!?!?!?
Out came the TQ for a brine/cure...IF YOU CAN'T FIX IT, TENDER-QUICK IT...LOLOL!!!...I figured the slab was about 4+ lbs, so dusted it on both sides with a total of 4 tbls TQ and coated well with a dry rub. The problem was trying to wrap it up for a fridge rest/dry cure. After fighting with poly wrap for a few minutes, I decided to bag it and go wet. I hoped this would smoke without drying out...we'll see.
So here we are, 5 days later...rinsed and soaked it for 20 minutes and seasoned with cbp only.
I cut two enhanced slabs into St Louis and coated the slabs and trimmings well with a blend of cbp, minced garlic, crushed dried onion, crushed dried red bell pepper, kosher salt and light brown sugar. This should be a good blend for a mesquite smoke today...lighten-up the heaviness of the mesquite and add some sweet spiciness along the way.
Going lower and slower today...2 hours in @ 215*, just peeking for pull-back:
Nice & coarse dry rub here on the ST Louis spares:
The TQ'd spares:
3 hour pull-back check:
3.75 hours, rotated the ST Louis cut rakes 180* for more even cooking and the Rack-cut spares @ 3.75 hours...now you can see the cuts:
I'm about 2/3 of the way through this rib burn, checked the trimmings for adding to the beans...not quite ready. I'm still using a blackberry for an internet modem...man, that's slow uploading...
More to follow!
Thanks for peekin'!
Eric