Ribs for Memorial Day celebration
Just getting around to posting some rib pictures from Memorial Day smoking. Fired up the 22.5" Weber Smokey Mountain for its first rib run. I’ve always used gas vertical smoker but the WSM is a must have for any BBQ enthusiast. Easy to set up and run, consistent temp produces awesome results. ![alt text](image url)IMG_1423.JPG![alt text]![alt text](image url)(IMG_1423.JPG)
Sorry, couldn’t figure out how to upload pics on my phone. Check these bad boys out. Competition style, not falling off the bone… house made rub, crutch with apple juice, honey, brown sugar and topped off with Blues Hog BBQ sauce.
Those look amazing!! Blues Hog is amazing, try the dry rub at some point to go along with the sauce. How long did you smoke them for?
2 hours on the smoke, 1.5-2 hours in the foil crutch, 1/2 hour to glaze and finish. If you open the foil pack and pick the ribs up with tongs put the tongs about half way on the rack from one end. If the rib bends and just starts to pull apart in the middle, competition ribs are done. I rest them for 15-30 minutes then glaze-15-30 min to get a nice glaze. Competition ribs don’t fall off the bone, if you bite into a ribs you should be able to see the bite mark and just a bit of a pull to it.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.