1973Barracuda
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OP, why did you cut the fat off? Fat is where it is at.
OP, why did you cut the fat off? Fat is where it is at.
You should be a expert at those. You're right there. I need some apple juice or cider. Which do you prefer?St. Louis ribs really aren't any bigger. They are spare ribs with the smaller ends trimmed off and the membrane on the bone side removed.
Smokin and jokin! Some bourbon is a must when you roll smoke. A sip or two of rye is my favorite.No expert but either is fine by me. Local stores have apple wood chips so I use those.
The juice would be sweeter and the cider a bit more tart, I would think.
Save the cider for sippin with some bourbon after dinner.
No matter how ya smoke it, smoked meat is gonna be good.
Any more I dont smoke anything. Its just me here so I grill.
Now at my son's house....boy, do we smoke stuff!
Applesauce works well too.No expert but either is fine by me. Local stores have apple wood chips so I use those.
The juice would be sweeter and the cider a bit more tart, I would think.
Save the cider for sippin with some bourbon after dinner.
No matter how ya smoke it, smoked meat is gonna be good.
Any more I dont smoke anything. Its just me here so I grill.
Now at my son's house....boy, do we smoke stuff!
I agree with you Jack, there is a lot of natural variation in pork ribs, shoulder, pork butts, I always lean them out prior to smoking, the flavor and tenderness is always good.There is a lot of internal fat on a pork shoulder. Also the fat acts as a barrier to the rub. Just my preference I guess.
Jack
Dam, if I had a smoker I would never stop eating. Kim
A smoker is fun way to cook. and you don't need to buy a $400.00 to get great results. Cracks me up to see the expensive smokers with the shinny chrome and glass doors. That glass and chrome will be sooty and dark after the first time it is used. Get something cheap and have fun with it.
I smoke with a $79.00 Brinkman electric smoker that I have used for 10 years. It works fine.
Looking good after 2 hours. A little honey and brown sugar on both sides and back on for another hour.I always smoke baby backs but I got a $6 deal on this rack of spares. Going to spritz with Dr. Pepper.
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There is a lot of internal fat on a pork shoulder. Also the fat acts as a barrier to the rub. Just my preference I guess.
Jack