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Thread images: 7
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anyone interested in a cook a long? making a rack of ribs today. I will be takin the pictures as I go along so it's gonna be a slow thread. Here they are dry rubbed after about 24 hours, had to cut the rack in half to fit in my little chief smoker.
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>>8760296
dry rub consists of: coarse salt, ground pepper, onion salt, garlic powder, and cayenne pepper. Pretty basic dry rub. As theyre smoking I'm going to lightly baste them in grapefruit juice every few hours. normally i would use lemon, but last time i made ribs i used grapefruit because it was the only citrus i had around, it turned out pretty fucking good.
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That pic looks good
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heres the smoker. its doesnt have an adjustable heating element, it just get the little tray up to 165 to produce smoke. so after i smoke these bad boys for a few hours, i will have to finish the ribs either in the oven or on the grill.
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using a mixture of about 50/50 cherry wood and mesquite. i dont really have a rhyme or reason to which wood/ wood combinations to use. they all taste good to me. cherry is probably my favorite though
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this baby is seasoned. im not sure if i have ever cleaned the grates. cant be arsed to retake the picture either sry about my fat finger
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smoke has started. i will probably let this tray burn out and then do a quick baste with the grapefruit juice. i plan on smoking them for at least 5 hours. this process takes forever but god damn i love ribs
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>>8760308
You might wanna mix in some sort of fat into your basting liquid. Using just juice like that will cause the meat to dry out quicker.
Looking forward to seeing the finished ribs though.
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>>8760764
I second this. For my mop, I'll mix vegetable oil with apple juice and vinegar.
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making some macaroni salad too, here are all the fillings
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>>8760764
>>8760796
good call fellas, will do before i baste. i wonder if using some leftover bacon fat will be overkill? heres a bonus dog waitin for scraps to fall as i dice stuff
Thread posts: 11
Thread images: 7
Thread images: 7