I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by GloryDayz:
Did you cut the ribs into thirds to make that work, or do you have a mega Sous Vide tank?
I cut the ribs into portions, about 4 ribs each. I dry rub them and add 4 drops of pecan liquid smoke to each bag. I have an Anova and I bought a fairly large size tub. I got the method off serious eats. It's their Sous Vide Barbeque Pork Ribs recipe. The texture of these ribs is unbeatable. He tried a bunch of different time and temp combos and the 36 hours at 145 really works. Once you take them out of the sous vide you can finish right away or dunk them in an ice bath and refrigerate for up to five days. You can finish in the oven or on the grill. It seems sacrilegious, but they are insanely good and come out perfect every time. They best part is the meat is consistent and perfect every time, leaving me the fun of experimenting with different rubs and sauces. [Reply]
Originally Posted by ping2000:
I cut the ribs into portions, about 4 ribs each. I dry rub them and add 4 drops of pecan liquid smoke to each bag. I have an Anova and I bought a fairly large size tub. I got the method off serious eats. It's their Sous Vide Barbeque Pork Ribs recipe. The texture of these ribs is unbeatable. He tried a bunch of different time and temp combos and the 36 hours at 145 really works. Once you take them out of the sous vide you can finish right away or dunk them in an ice bath and refrigerate for up to five days. You can finish in the oven or on the grill. It seems sacrilegious, but they are insanely good and come out perfect every time. They best part is the meat is consistent and perfect every time, leaving me the fun of experimenting with different rubs and sauces.
I bet it is wonderful. But I bet they're so tender that the ice bath/fridge makes it a lot easier to not have the meat fall off the bone. or does it actually still stay attached? [Reply]
Originally Posted by GloryDayz:
I bet it is wonderful. But I bet they're so tender that the ice bath/fridge makes it a lot easier to not have the meat fall off the bone. or does it actually still stay attached?
You still get a pull. I don't like ribs where the meat falls right off. That's why I really like this method. The meat has a great texture. All of the fat and connective tissue becomes one with the meat. It's completely consistent. No gristle, perfect texture and tons of flavor. [Reply]
Originally Posted by ping2000:
You still get a pull. I don't like ribs where the meat falls right off. That's why I really like this method. The meat has a great texture. All of the fat and connective tissue becomes one with the meat. It's completely consistent. No gristle, perfect texture and tons of flavor.
I'm going to have to give it a go some time this summer... [Reply]
Originally Posted by ping2000:
I cut the ribs into portions, about 4 ribs each. I dry rub them and add 4 drops of pecan liquid smoke to each bag. I have an Anova and I bought a fairly large size tub. I got the method off serious eats. It's their Sous Vide Barbeque Pork Ribs recipe. The texture of these ribs is unbeatable. He tried a bunch of different time and temp combos and the 36 hours at 145 really works. Once you take them out of the sous vide you can finish right away or dunk them in an ice bath and refrigerate for up to five days. You can finish in the oven or on the grill. It seems sacrilegious, but they are insanely good and come out perfect every time. They best part is the meat is consistent and perfect every time, leaving me the fun of experimenting with different rubs and sauces.
Okay, I may give this a shot. Sounds like it might work. :-) [Reply]
It's been a while since I smoked, today I'm smoking some Dino Ribs. There not huge so maybe they are Baby Dino Ribs. Got'em trimmed, the membrane pulled, rubbed and in the smoker.
1 down. They finished at 3 in the morning which was much quicker than what I expected. I'm used to them taking 20+ hrs at 225. So they went into the cooler. I expected to pull these this afternoon. [Reply]
Got 14 1lb bags out of this. I will give a few away, the rest we use for all sorts of meals. I would say the majority is tacos/nachos/enchiladas when we are lazy. [Reply]
Originally Posted by Sorce:
Got 14 1lb bags out of this. I will give a few away, the rest we use for all sorts of meals. I would say the majority is tacos/nachos/enchiladas when we are lazy.
I'm headed to Bonaire for a couple of weeks and I might end up being forced into veganism because meat, especially beef, isn't easy to find on the island right now so I'm going to need to rely on pics in this thread. Keep the pics coming... [Reply]
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