Bikeforums.net is a forum about nothing but bikes. Our community can help you find information about hard-to-find and localized information like bicycle tours, specialties like where in your area to have your recumbent bike serviced, or what are the best bicycle tires and seats for the activities you use your bike for.Tom Stormcrowe
07-17-11, 12:54 PM
Right now, I have them curing in a brown sugar based dry rub in the fridge. I started off this morning, brining them. I light off the smoker about 3:30 to have it stable temperature by 4:00 so I can start the ribs.
Dry Rub Recipe:
1/2 cup brown sugar
1 TBSP cayenne Pepper
1 TBSB Chili Pepper (Preferably Chipotle)
1 TBSP Paprika
1/2 tsp Nutmeg
1/2 tsp ground cumin
Liberally rub the rub on the brined country ribs (Boneless), and place in the fridge for 4 hours in a ziplock bag, and allow later to warm to almost room temperature before placing in the smoker.
Smoker needs to initially be at around 270-300 degrees and will cool to about 220 for the greater part of the cook process. Once the ribs core at 150-160 degrees, remove the water pan and add more smoke wood to get a good crispy carmelized layer on the outside of the ribs. I'll add pics as I go through the next steps.
Tonight's smoke wood is a nicely seasoned red oak I have been air curing for 2 years in the woodpile up at the lake.
Dry Rub Recipe:
1/2 cup brown sugar
1 TBSP cayenne Pepper
1 TBSB Chili Pepper (Preferably Chipotle)
1 TBSP Paprika
1/2 tsp Nutmeg
1/2 tsp ground cumin
Liberally rub the rub on the brined country ribs (Boneless), and place in the fridge for 4 hours in a ziplock bag, and allow later to warm to almost room temperature before placing in the smoker.
Smoker needs to initially be at around 270-300 degrees and will cool to about 220 for the greater part of the cook process. Once the ribs core at 150-160 degrees, remove the water pan and add more smoke wood to get a good crispy carmelized layer on the outside of the ribs. I'll add pics as I go through the next steps.
Tonight's smoke wood is a nicely seasoned red oak I have been air curing for 2 years in the woodpile up at the lake.