John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
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Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
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Yes, I have made them. They are incredible. I like pastrami ribs even better though. Do it if you can, you will find that they are a fun, new take on an old recipe.
Just an FYI, you really can not cure with tender quick, although it is a curing salt, it only contains contains 0.5% sodium nitrate and 0.5% sodium nitrite respectively. While Prague Powder #1 contains approximately 6.25% sodium nitrite, which is what we want for making bacon and pastrami.
As Meathead and Blonder explain in the article linked below. (Not that I care what you do....I mean I want you to be safe and I care about you but it is your kitchen after all...... I just wanna make sure we define the line here.)
Here's what you need to know about table salt, kosher salt, pickling salt, sea salt, seasoned salt, curing salts, and how to use them.
"Morton Tender Quick contains 0.5% sodium nitrate and 0.5% sodium nitrite, and anticaking agents. Despite the misleading name, it is a curing salt and is not a tenderizer."
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I've made cured pork ribs (both baby back and spare). It can be quite good, like ham on a bone. Be careful about the amount of salt and cure used though At least half is bone so if you're doing an equilibrium cure, you have to estimate the amount of curable meat.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I used Morton's Tender Quick as a cure for years before nitrite only cures like cure#1 became easily available. Tender Quick is NOT interchangeable with cure#1 in any recipe as the required amount of salt is already in Tender Quick and it contains much smaller quantities of nitrite/nitrate than cure #1. If you do a direct substitution for cure#1 you will not get sufficient nitrite/nitrate to achieve a cure. My copy of Morton's "Home Meat Curing guide" provides a recipe for what they call "Zesty Spare Ribs" using Tender Quick. I don't remember ever making it. In my opinion, Tender Quick is obsolete for at least 2 reasons: 1)You cannot adjust the amount of salt, Tender Quick is about 97% salt; and 2)The included nitrate is not useful in this kind of recipe.
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