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By the time the ribs were ready to eat, the sky was pretty overcast which explains the low light level at the end. I should have sat at the opposite end of the table so I would have had light reflecting off my face.

Oh well, filed away for future reference.

1 posted on 01/11/2019 4:21:58 PM PST by PJ-Comix
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To: PJ-Comix

Sounds real good!


2 posted on 01/11/2019 4:30:33 PM PST by caver
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To: PJ-Comix

You are doing what God commanded:

“Do not eat the meat raw or boiled in water, but roast it over a fire.”
Exodus 12:9

When I smoke pork I skip the “Texas crutch” because I don’t want the bark to soften (personal preference).

My favorite recipe:

https://amazingribs.com/best-barbecue-ribs-recipe


3 posted on 01/11/2019 4:35:33 PM PST by Jeff Chandler (Every time a lefty cries "racism", a Trump voter gets his wings.)
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To: PJ-Comix

Toss in fresh basil and that’s my recipe.


4 posted on 01/11/2019 4:37:30 PM PST by Mercat
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To: PJ-Comix

YUM!


5 posted on 01/11/2019 4:37:52 PM PST by wjcsux (The hyperventilating of the left means we are winning! (Tagline courtesy of Laz.))
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To: PJ-Comix

Okay Darlin.

Cheering for you and your weight loss… but you have to give us the recipe used. It’s a necessity!


6 posted on 01/11/2019 4:40:09 PM PST by lizma2
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To: PJ-Comix

I watched the whole video, can’t believe it, but I did. Can you do some beef ribs or some lamb for those who are kosher?


7 posted on 01/11/2019 4:40:15 PM PST by Fungi
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To: PJ-Comix

“PJ Smokes Garlic Ribs for Weight Loss”

Have you tried smoking marijuana instead?


12 posted on 01/11/2019 5:05:37 PM PST by lowbridge
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To: PJ-Comix
I built an offset smoker last year and did quite a bit of smoking over Summer. Got to the point where I can make ribs that fall off the bone(you can literally, rotate the bones and pull them out if you want a rib sandwich), or stop just before that.

I plan to get brisket technique down this coming year. I've wondered when that fat turns to gelatin, if it isn't better for you. I know it's better to ya.

If any of you meat smokers here don't have one of these yet, get one.

That reduced diameter tip is the point at which it reads the temp so you can actually measure the meat between the ribs. There's also fancy ones out there that have multiple probes and a remote unit with temp readouts and alarm(s). You can keep track of the temp in each smoke chamber and each piece of meat. When I get things down pat more, I'll probably get one.

For years, I'd been the only one to eat smoked salmon as my wife would make her 'yucky' face which influenced the kids. I finally got them to try it and they liked it. It felt like a victory until I thought about the price of salmon and having to share it now.

My neighbor grew up dirt poor in WA State and they had a neighbor there who smoked salmon for a living and he would let my neighbor and his brother grab a piece of fish on their way to school everyday so they'd have something to eat for lunch. He really appreciated the salmon I brought him as he hadn't had any since he was a kid.

I've got a fridge I'll be putting in my shop this year and the salmon might have to become my little secret.

15 posted on 01/12/2019 8:43:54 AM PST by Pollard (If you don't understand what I typed, you haven't read the classics.)
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To: PJ-Comix

Florida? Looks like it but I’ve never been to Cali so ...


16 posted on 01/12/2019 8:46:42 AM PST by Pollard (If you don't understand what I typed, you haven't read the classics.)
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