Smoked country style Pork ribs.

Worth1 · August 9, 2011

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 19661 Attachment 19662
Attachment 19663 Attachment 19664
Attachment 19665

Zana · August 9, 2011

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

Worth1 · August 9, 2011

Quote:

Originally Posted by Zana

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

DiggingDogFarm · August 9, 2011

Looks good Worth!!!!!

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

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

Mudman · August 9, 2011

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.

Stepheninky · August 9, 2011

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.

upcountrygirl · October 3, 2019

got to try this, worth!

GoDawgs · October 5, 2019

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"

Worth1 · October 5, 2019

Quote:

Originally Posted by GoDawgs

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.

August 9, 2011	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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 19661 Attachment 19662 Attachment 19663 Attachment 19664 Attachment 19665 Last edited by Worth1; November 17, 2012 at 06:43 PM.

August 9, 2011	#4
DiggingDogFarm Tomatovillian™ Join Date: Mar 2009 Location: New York State Posts: 286	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!"

August 9, 2011	#5
Mudman Tomatovillian™ Join Date: Apr 2011 Location: NW Wisconsin Posts: 910	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

August 9, 2011	#6
Stepheninky Tomatovillian™ Join Date: Aug 2010 Location: Kentucky Posts: 682	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

August 9, 2011	#2
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	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

October 3, 2019	#7
upcountrygirl Tomatovillian™ Join Date: Sep 2015 Location: south carolina Posts: 562	got to try this, worth!

October 5, 2019	#8
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	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"