Thread: Sausage and Smoke Cooking

Had some cheap centre cut beef ribs from Costco tonight. Damn, they were good! I do a variation of the 3-2-1 method with these things, and it works pretty good. My own rub that has black pepper, kosher salt, mustard powder, onion powder, garlic powder, and sumac spice.

3 hrs. @ 225 degrees, wrap in butcher paper for an additional 1.5 hrs. and then 1.5 hrs. uncovered @ 250 degrees. Still firm and just before fall off the bone. Yummy!!!

Thermoworks still has their sales on.
I upgraded my smoke to the smoke X, just so I could buy the billows as well.
Psyched to have it in time for Christmas.
Basically a thermostatically controlled blower fan that clips into the inlet at the bottom of the smoker and gets up to and maintains your set point till you run out of coals.

Really handy for sub zero cooking where it’s a different battle and vent regimen

Pork ribs, not much to look at,but taste good. Salt and peppered and left uncovered in the fridge for a few days. Then 6 hours in the smoker, thinned out sauce brushed on last 30 minutes.

I have another pork belly going with an equilibrium cure in the fridge at the moment.

My brother gave me the belly so this will be some cheap bacon!

Originally Posted by spazola

Pork ribs, not much to look at,but taste good. Salt and peppered and left uncovered in the fridge for a few days. Then 6 hours in the smoker, thinned out sauce brushed on last 30 minutes.

I've often heard of after patting a turkey or chicken dry and then seasoned to put it in the fridge overnight to help the skin crisp up in the smoker/cooker.

I've never heard of leaving ribs in the fridge overnight let alone for a few days. Could you expand on what the cold resting time does? Thanks

I leave meat to dry out in the fridge a lot. I like the texture and the way smoke sticks to it. For chicken I do the same thing, especially when roasting, I think it makes the skin crispy.

When I read about smoking, people talk about a pellicle, The drying out in the fridge makes good sticky pellicle.

I had my daughter help me and try to get her to understand what I was doing.

She is very smart and i think it worked fine.

She wanted to store it on her phone but i said i need to write it down! LOL

My semi cryptic version without grams etc and words maybe not spelled right but here it is.

waiting for the right time and the bacon to cure but today I did 32 eggs, 2 lbs of sharp cheddar and 3/4 lb of butter.

You guys have seen similar pictures already.......

I did extend the cheese and butter to 4 hours?

36'f here so excellent cold smoking temps!

I've been doing cheese for four hours of smoking. Never tried butter but most of my 'cold' smoking would probably be closer to 'cool smoking'. I've propped the door open a bit to keep things as cool as possible and the results have been very tasty.

I'm thinking of planting Roma tomatoes next year and see if I can 'Smoke Dry' them or at least 'Smoke Flavor' them.

Smoked eggs pickling in the jars with sausage. {not my sausage}

4 hour smoked sharp cheddar in the front.

Cauliflower from my daughters recipe in the blue bowl and baked potatoes for tonight's dinner.