Originally Posted by Delano:
The visual isn’t as important as the taste for me. I think smoke absorbs over time and if you cook faster, there’s less time to take in that flavor. I think your method looks great if you’ve got more flavors via the seasoning - if a simpler rub is used, the smoke flavor is more important and therefore a slower cook time preferred.
I think we all season, perhaps, more than we need to. That said, given that most of us use a binder, I do, and we let the ribs sweat a while, that thick moisture layer tends to grab a lot of smoke and flavor pretty quickly. I think of it almost being like pellicle on fish. And I do spritz with apple cider vinegar/water mix every 20-25 minutes
Wrapping that in foil (which I personally find better than butcher paper for the purposes of steaming) does it's job very well to set the texture and make sure the meat comes off the bone rather simply.
The sear at the end just resets the bark and provides a great appearance of the dish.
Either way I think these had plenty of smoke flavor and the shorter time it takes to make (~3 hours from coming out of the fridge to slicing to eat) was a huge benefit. She said, "How about some ribs" at 3:00pm, I'm posting pics at 6:15. Not too shabby IMO. [Reply]
Originally Posted by mlyonsd:
I use the old style electric bullet smoker. It doesn't have a thermostat and tops out at 250.
That dog hunts... It may take a little longer at 250, but crank that puppy up, perhaps add a smoke tube for added smoke, and use the oven in the house for the sear. I know this because I used to have a trusty Brinkman electric bullet smoker, I still have an electric Cuisinart vertical smoker, both are/were amazing.
Originally Posted by GloryDayz:
I think we all season, perhaps, more than we need to. That said, given that most of us use a binder, I do, and we let the ribs sweat a while, that thick moisture layer tends to grab a lot of smoke and flavor pretty quickly. I think of it almost being like pellicle on fish. And I do spritz with apple cider vinegar/water mix every 20-25 minutes
Wrapping that in foil (which I personally find better than butcher paper for the purposes of steaming) does it's job very well to set the texture and make sure the meat comes off the bone rather simply.
The sear at the end just resets the bark and provides a great appearance of the dish.
Either way I think these had plenty of smoke flavor and the shorter time it takes to make (~3 hours from coming out of the fridge to slicing to eat) was a huge benefit. She said, "How about some ribs" at 3:00pm, I'm posting pics at 6:15. Not too shabby IMO.
I'm not the expert you guys are, but this might be something for everyone. I began using bacon fat as a binder a couple years ago. I feel like it adds a little more smoky flavor. Ymmv. [Reply]
Originally Posted by Easy 6:
Do you have a go to cajun spice brand, or just make your own?
I use Rajun Cajun cuz it says it's a little lower in salt and I can add that as I please.
That's the problem with a lot of seasoning blends, they're all salt licks. You season as you cook then add one of those in and you've got yourself some high blood pressure. [Reply]
Originally Posted by Pablo:
I use Rajun Cajun cuz it says it's a little lower in salt and I can add that as I please.
That's the problem with a lot of seasoning blends, they're all salt licks. You season as you cook then add one of those in and you've got yourself some high blood pressure.
So true, most brands of any kind of seasoning are waaay too salty... it can be easy to ruin a dish if you're not careful with most of them [Reply]
