Ribs done over the weekend, if there's any interest I can tell you all about em

Sees bbq and assumes it was done in the oven. Opinion no longer matters

sadly they are overcooked

burned/10 try low and slow next time

ck shitposting has ironically turned to shit

They look like they could have used some mopping after you cut off the smoke because tbqf, they look a bit dry. I like to use a half vegetable oil, half apple cider or apple cider vinegar and a bit of mustard and mop every 30 minutes after I terminate smoke.

>this thread

Went with apple sauce beer and cider vinegar with a little rub mixed in. They were brined for 2 days in cider, a splash of ok and beer. Smoked hard for hour and a half, mopped, then mopped every 30 for another hour and a half, sauced wrapped and cooked another hour. Total of 4hours at 275. Normally do 8 at 210 but didn't have the time. the char is from 5 minutes on the grill.

Oj* apple cider and cider vinegar. Can't type for shit on this phone

hey cunt do you have any more pictures of your ribs

How kind of you to ask

they look better here

Thank you, they were honestly some of the best ribs I've made. Meat was sweet and not overpowered. the rub made a beautiful bark. Tender enough to pull off but still toothy enough to know you're eating ribs. The secrets in brining them

Oh God. What? Wtf have you done? What's the matter with you?

?

What kind of rub or marinade did you use for them?

I got my hands on some cheap spare ribs and I want to smoke them tomorrow.

Brine 12hrs 1/2 gal apple cider 1/2qiart cider vinegar 1 cup oj 1 lager like 1/2 cup salt, 1/4 cup black pepper, 1Tbl garlic power. Brined 12 hrs

Rub was
12 tablespoons light brown sugar
4 tablespoons chili powder
2 tablespoons paprika
2 tablespoons garlic powder
4 teaspoons onion powder
4 teaspoons salt
4 teaspoons cumin
2 teaspoons pepper
1/4 teaspoon cayenne
Mop was
1/2 cup vinegar
Remaining rub
5oz applesauce( I was out of cider but I think this worked better)
Beer to thin it out and make it moppable

You're about to give 1/2 of Mexico and 1/6 of the US a panic attack. Wtf are you even trying to convey? It sounds gross.

>Homer_Simpson_Drooling.jpg

hahaha what a fucking exchange. i love Veeky Forums

>thought i was the only girl on Veeky Forums
shit

I thin you mean ribs over done my friend

Sometimes you've just gotta kill em with kindness. Plus I tell too many people to eat shit on a daily basis, gotta beckons to people somewhere.

First attempt at bacon

Looks pretty decent though I prefer to hang mine and do a long, cold smoke.

fact: everyone on Veeky Forums is a girl by default until proven otherwise.

also, post your boipucci.

Looks good to me. I can tell they were cold smoked because that's what mine look like. I just ran out so I've got to pick up another 10-12lb slab of pork belly soon. I've got to coordinate my trip to the big city 40 miles away with some other stuff I've ordered so I hope everything comes together this weekend so I can get my bacon curing.

>>thought i was the only girl on Veeky Forums
Veeky Forums is one of like 4 boards that had a pretty high percentage of women.

Eventually I'll have a small smokehouse built and will be cold smoking my bacon then. Didn't want to fuck around and potentially get someone sick on my first time out

That's what I did. Built a shed, split down the middle, 1/2 curing shed 1/2 smokehouse. Definitely worth it IMO especially if you raise your own animals and process a lot of meat.

Here is my bacon cure:

575g salt
400g sugar
150g juniper
20 bay leaves
15g nutmeg
30g lemon thyme
20 cloves of garlic

cure minimum of 14 days

they look great!

No pink salt?
I went super simple with just brown sugar, white sugar, pepper, red pepper flake, salt and pink salt

I don't use nitrates/nitrites with it because of the short cure and the cold smoke. I did in the beginning when I was developing the recipe but I didn't find it really necessary in this case as I'm not storing it unrefrigerated where you really need to draw all the moisture out beforehand to make it shelf stable. In this case the cure is to just draw some of the moisture out and to impart flavor and texture unlike something like bresaola or cecina. Kind of like sugar ham vs country ham.

Ahh solid advice, makes sense. Thanks man

gonna use this thread for help.

i oven-baked some pork ribs at 250 F for 7 hours with ZERO SEASONING. no salt, no spices, no sauce.

i'm happy with the cooking method: the meat is moist and succulent, the outside is browned and crispy. BUT there's no razzle dazzle.

any suggestions to jazz these up?

Check Also get a smoker

i dont think you did it right
and yes they look overdone/ burnt

best way to do is smoke on the grill while basting with the sauce, looks like you didnt do anything but leave it in a smoker for 3-4 hours, and then over did it on the grill

either do full smoker, or grill it, dont do both

Oh fuck me that looks delicious. I wanna Rub it down with brown sugar and fry it and fuckin eat it.

Doing another 14lbs on Monday, I'll post pics before I finish on the grill for all you candy asses

Something like this?

I also use pink salt (make my own)but you don't absolutely have to. Gives that signature color though. Nice cure ingredients Desu!

They look alright, keep it up and one day you'll get to my level.

I'd put your bone in and around my mouth

No problem.

Thanks.