Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old August 9, 2011   #1
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default Smoked country style Pork ribs.

Folks sometimes I am my own worst enemy and this is just one of many examples.

I have been curing and smoking meat for a real long time and I thought I would share some of my wares with you all.

First off I cant stand store bought smoked pork any more than I can tomatoes of the same lineage.
The meat in this episode is not really ribs it is Boston Butt sliced into steaks but they call them ribs.

The first time I did this according to the recipe it was a salty disaster but we all learn from our mistakes and keep trying.
'
This is the result of many mistakes that has in my opinion absolute perfection.

Cure meat in a brine made up of curing salts made up of.
about one cup of cure.
1 cup of sugar.
Mix the brine with about a gallon or less of water, just enough to cover the meat.
Put meat into large container with brine and let cure for 24 hours.

Cut off a piece of meat and cook in a pan to test if it is cured all of the way through, it should cook up pink all of the way through.
If so, put all of the meat into a large kettle with lots of water and let simmer for about 45 minutes or so.
While waiting for the meat to simmer mix up honey and sugar make a pourable slurry. The amount will depend on how much meat you have.
Light a very small fire in you BBQ/smoker of choice. (Just enough to make smoke but very little heat.
About 130 or less will do.
Smoke at medium smoke for about 2 hours.
While smoking put on liberal amounts of the honey/sugar mix.
use all you can and let the dog have the rest. BOO BOO loves honey.

Here is the result, you have never had anything like it in your life.(EVER)

Attachment 19661Attachment 19662
Attachment 19663Attachment 19664
Attachment 19665

Last edited by Worth1; November 17, 2012 at 05:43 PM.
Worth1 is offline   Reply With Quote
Old August 9, 2011   #2
Zana
Tomatovillian™
 
Zana's Avatar
 
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
Default

OMG....I'm sitting here drooling. Sighhhhhhhhhhhh. Y'all are plain mean for setting that in front of somebody who hasn't eaten yet today. Sighhhhhhhhhh...

And Ziggy loves honey too...and molasses too. Anything sweet.

Enjoy your feast.

Zana
Zana is offline   Reply With Quote
Old August 9, 2011   #3
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by Zana View Post
OMG....I'm sitting here drooling. Sighhhhhhhhhhhh. Y'all are plain mean for setting that in front of somebody who hasn't eaten yet today. Sighhhhhhhhhh...

And Ziggy loves honey too...and molasses too. Anything sweet.

Enjoy your feast.

Zana
Zana you know darn well I would be glad to ship you some, I have no qualms about shipping this stuff. (It wont spoil.)
Or better yet when you make it down this way give me a holler.

The simmering is to remove the salt from the meat to make it WAY less salty.

Up next my recipe for Anasazi beans with smoked hog jowl and ham hocks.
Stay tuned.

Worth
Worth1 is offline   Reply With Quote
Old August 9, 2011   #4
DiggingDogFarm
Tomatovillian™
 
DiggingDogFarm's Avatar
 
Join Date: Mar 2009
Location: New York State
Posts: 286
Default

Looks good Worth!!!!!

My "Poor Man's Bacon".....



http://diggingdogfarm.com/?p=51

__________________
"The best thing about a vegetable garden is all the meat you can shoot and trap out of it!"
DiggingDogFarm is offline   Reply With Quote
Old August 9, 2011   #5
Mudman
Tomatovillian™
 
Mudman's Avatar
 
Join Date: Apr 2011
Location: NW Wisconsin
Posts: 910
Default

Yeah, there should be a warning before entering threads like this. Now I will have to wipe my keyboard. After that I'm firing up my smoker.
__________________
Mike
Mudman is offline   Reply With Quote
Old August 9, 2011   #6
Stepheninky
Tomatovillian™
 
Stepheninky's Avatar
 
Join Date: Aug 2010
Location: Kentucky
Posts: 682
Default

looking good, I wet smoke here. My smoker is cabinet shaped with four baking racks. It uses gas as I feel it gets better heat control, Hickory wood chips are soaked in water over night. The hickory sits in a pan above the gas burner. The wet smoke process is used to slow down the rate at which the wood smokes or burns, we will usually use a whole picnic shoulder or Boston butt and the smoker is turned on for a minimum of 8 hours. This slower smoking process caramelizes the outside of the meat and seals it, keeping the inside very juicy. Usually what is called the smoke ring (the pink colored portion) will penetrate the meat about 2-3 inches. This is not cured though just smoked.
__________________
tomatoprojects.blogspot.com
Stepheninky is offline   Reply With Quote
Old October 3, 2019   #7
upcountrygirl
Tomatovillian™
 
Join Date: Sep 2015
Location: south carolina
Posts: 562
Default

got to try this, worth!
upcountrygirl is offline   Reply With Quote
Old October 5, 2019   #8
GoDawgs
Tomatovillian™
 
GoDawgs's Avatar
 
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
Default

This is the message I'm getting when trying to open any of your links, Worth:

"Invalid Attachment specified. If you followed a valid link, please notify the administrator"
GoDawgs is offline   Reply With Quote
Old October 5, 2019   #9
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by GoDawgs View Post
This is the message I'm getting when trying to open any of your links, Worth:

"Invalid Attachment specified. If you followed a valid link, please notify the administrator"

Some time ago years now a whole pile of pictures got deleted along with all of my email contacts on my computer.
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 07:37 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★