One of the better rack of ribs I've smoked. It wasn't fatty and I removed it from the smoker at the perfect time. It was done to perfection and very tasty. sometimes the stars align.
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What about a honey glaze after smoking. (Just brush it on lightly while they're still hot.)I ran to the market yesterday to check on the weekend meat bargains and came home with a package of country style spareribs that were marked down. Being as my weather app is blowing up my phone with winter weather warnings, it seems like a great day to put some smoke on those ribs. I'll spice them and smoke them at 225° for three or four hours... just guessing. My target internal temp will be in the 195° range. After all, country style ribs are sliced pork shoulder. I like to put a bbq glaze on the ribs the last hour of smoke but my wife doesn't want the sugars so no bbq sauce today.
I'll tell over here as it is more pertinent here.Tell me more
That is a cool looking giz-whiz! If you like cheeses you will love adding smoke to some. I have not cold smoked any cheese or nuts in quite some time. It is so easy and so darn good. I will have to do some soon. Nuts are easier for they are ready and don't really get much better with time. Cheese on the other hand needs to breath some before vac sealing and letting it age some. Neither are a hassle and the effort is way rewarding. Have fun!Temps finally broke today, no more single digits. I'm heading to the grocery store to see what tickles my fancy on the grill.
I did add this to the repertoire, a cold smoker. I'll be hitting up @olbriar for some cheese smoking tips.
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~drools~That is a cool looking giz-whiz! If you like cheeses you will love adding smoke to some. I have not cold smoked any cheese or nuts in quite some time. It is so easy and so darn good. I will have to do some soon. Nuts are easier for they are ready and don't really get much better with time. Cheese on the other hand needs to breath some before vac sealing and letting it age some. Neither are a hassle and the effort is way rewarding. Have fun!
My flatiron at 171°
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That sounds like a tool. I use the smoking tubes that you see everywhere. They work fine and burn out about the same time I'm done doing cheese or nuts. I would need more tubes if I was doing something that smoked longer.... fish.. salmon quickly comes to mind, WoW.I'll tell over here as it is more pertinent here.
Tall tube fills with pellets, with a weighted plunger to keep them in the burn pit. Shore tube is attached to a blower that pushes air over the pellets (manually lit) in the tall chamber and blow smoke out the of the hose on the right side of the picture into whatever vessel you are using to cold smoke in. The claims are 18 hours on a load of pellets, but I'll see. I really need an all day over freezing to try it out.