www.sausagemaking.org

Seeing how my vacation is just about over I took today to do a nice relaxing rib cook�..and finished up the batch of chipotles I was smoking�

Nice! I've never been able to get my ribs just right when I smoke them. They always seem way over done no matter how long or little I cook them.

Tomorrows dinner is pulled pork. I've got almost 35 lbs. going in. Left overs will be vac packed and frozen for future dinners.

DarrinG

Looks great.... Corn bread! . Have not had any for years. Do you have a recipe?

David.

Darrin what temp are you cooking your ribs at?
David...I'm looking for a good from scratch recipe for now we use 2 boxes of jiffy corn muffin mix and a 1/2 cup of yellow cake mix

I was cooking them about 200-250 ish and I was using the 3-2-1 method. 3 hours smoke, 2 hours in foil & liquid then 1 hour to glaze them up.

They always seemed very ham like. They were never fall of the bone tender.

DarrinG

DarrinG wrote:I was cooking them about 200-250 ish and I was using the 3-2-1 method. 3 hours smoke, 2 hours in foil & liquid then 1 hour to glaze them up.

They always seemed very ham like. They were never fall of the bone tender.

DarrinG

200-250 is a pretty big range...I like cooking ribs in the 250-260 range I don't typically use foil....are you sure your cooking them long enough.. sometimes they take longer.....What are you cooking them on....and are you talking about babybacks or spares..as far as the ham thing is it taste or texture.....if it's taste make sure the ribs haven't been enhanced

Well its been awhile since I've done ribs. It was probably closer to 250. I normally cook and a NB style smoker but I now have a cabinet style smoker.

As far as long enough I'm pretty sure I did cook them long enough. The smoke ring seemed to go all the way through. I tried baby backs and spares but always seemed to have them come out more like ham (texture & appreance).

I don't know I haven't tried ribs in years now. I like brisket, shoulder and the like instead. Besides its a bit cheaper to feed 20 people shoulder then it is ribs. LOL.

DarrinG

Butts are the way to go...around here brisket is $ compared to butts.

Darrin, I agree with wittdog on the "enhanced" ribs. I've never run accross them but I keep reading that a good rinse along with greatly reducing the amount of salt in your rub will eliminate the "ham" taste.

Well I've been dealing with the same butcher since I got into doing Q/Smoking and I've always got my meat right from him. Most of the time he wasn't ready and had to cut it off the hog right there.

Do I doubt it was enhanced. But I bet my rub was suspect.

DarrinG

Hi Guys
this is all rather US to me.

Can you guys explain what some of these things are please?

a nice relaxing rib cook

is this fresh pig?

chipotles I was smoking�

a type of sausage?

pulled pork

?

Corn bread

bread made with all maize flour?

2 boxes

how big are the boxes?

jiffy corn muffin mix

Jiffy, manufacturer? Whats a corn muffin, is this fluffy like what we get here called blueberry muffin?

yellow cake mix

?

babybacks or spares

two cuts but no idea how they are cut?

enhanced

with what and how?

brisket

we use this word for a beef cut, not sure where on the cow it comes from though

To save the moderators time this is not anti-american the questions are asked in the search for information

George
[/code]

Don't worry George, I'm lost a bit too.

I can help with:

Chipotles: Smoke dried Habanero Chilli Peppers.

georgebaker wrote:Hi Guys
this is all rather US to me.

Can you guys explain what some of these things are please?

Lets see if I can clear things up a bit for you.

a nice relaxing rib cook. is this fresh pig?

No, while the ribs may be from a fresh pig he was relaxing while cooking ribs.

chipotles I was smoking�a type of sausage?

No, chiplotes are what jalapeno peppers become when smoked.

pulled pork?

Pulled pork is a pork shoulder or butt slow smoked for many hours till fall apart tender. The meat is then shredded with forks or similar utensils before serving.

Corn bread bread made with all maize flour?

Yes, pretty much although usually more dense always levened with baking powder never yeast. More muffin in texture than bread.

2 boxes how big are the boxes?

I'm not sure, one box = 8"X8" pan?

jiffy corn muffin mix Jiffy, manufacturer? Whats a corn muffin, is this fluffy like what we get here called blueberry muffin?

Yes, Jiffy is the manufacturer and yes muffins mean the same thing on both sides of the big pond.

yellow cake mix

?

A boxed cake mix.

babybacks or spares two cuts but no idea how they are cut?

Backs come from the back below the loin. Spares come from below the backs but before the rib tips.

enhanced with what and how?

Not sure with what but I've seen them vacuum packed and I've been suspicious that they may have had some preservitive added.

brisket we use this word for a beef cut, not sure where on the cow it comes from though

So do we!

To save the moderators time this is not anti-american the questions are asked in the search for information

George

It did not sound offensive to me. I sometimes have to do a little research to figure out some of the meanings of the words on this board as well! Hope that helped.

Tom

Well TomSak pretty much covered everything I was getting ready to type.

The only thing I can really add is enhanced ribs are usually injected with a salt solution. This is supposed to ad flavor according to processor which it might but it adds weight which also cost the consumer more. Thats why I go to the butcher.

And brisket is the breast or lower chest of a quadruped animal. In the States/Canada brisket is always beef. I have seen buffalo brisket cuts but thats cause they raise them around here.

DarrinG

Thanks for clearing things up Tom...the only thing I would like to add is when BBQing pork butt (shoulder) you take the meat up to 195*F so it is easier to pull and more tender...sorry to cause so much confusion