Doing ribs on experiment tonight.... after reading lots of information on this site, I've changed my technique....
Method
- rinsed and pat dried the vac pac St. Louis ribs
- dry salt brine with way less than 1/2 t of salt per pound
- sat in fridge for 1+ hour, uncovered
- rubbed with my homemade spice mix combined with brown sugar, lightly
-- usual suspects added to rub, plus many other dry green herbs, cinnamon, and coffee bean. I use brown sugar only in a 50/50 mix of sugar to spice mix.
- smoked for about 4.5 hours in the electric smoker with intentions of finishing on the grill with a sauce.
- ribs had a great color and passed the finished test per the site
- I inspected and decided to forgo the grill finish and tested for taste, since this was my experiment
- taste was great! Just enough salt, thanks, MH. Yeah, minimal crust, but I'm not too worried about that since it's a thinner piece of meat.
- flavor was o-my-god good. Juicy, flavorful, not salty, some crust and dried spots on the ribs (a plus), meat was juicy and lots of flavor.
I've done both electric and charcoal/wood smoked pork ribs here on this site. Charcoal/wood had a better bark, but intruded on juicy meat flavor slightly. Electric was easier, since I didn't have to fuss over temperature. I sat outside and drank cold beer and played with all the pups.
​It's tough to say what's better. I think thicker rib cuts, like spare ribs benefit for char smoking, but thin style can be done on electric. I know I will get lots of opinions. Bring it! I am confident my electric AmeriQue can bring good tasting grub
Love this site... let me know you're feedback.
Method
- rinsed and pat dried the vac pac St. Louis ribs
- dry salt brine with way less than 1/2 t of salt per pound
- sat in fridge for 1+ hour, uncovered
- rubbed with my homemade spice mix combined with brown sugar, lightly
-- usual suspects added to rub, plus many other dry green herbs, cinnamon, and coffee bean. I use brown sugar only in a 50/50 mix of sugar to spice mix.
- smoked for about 4.5 hours in the electric smoker with intentions of finishing on the grill with a sauce.
- ribs had a great color and passed the finished test per the site
- I inspected and decided to forgo the grill finish and tested for taste, since this was my experiment
- taste was great! Just enough salt, thanks, MH. Yeah, minimal crust, but I'm not too worried about that since it's a thinner piece of meat.
- flavor was o-my-god good. Juicy, flavorful, not salty, some crust and dried spots on the ribs (a plus), meat was juicy and lots of flavor.
I've done both electric and charcoal/wood smoked pork ribs here on this site. Charcoal/wood had a better bark, but intruded on juicy meat flavor slightly. Electric was easier, since I didn't have to fuss over temperature. I sat outside and drank cold beer and played with all the pups.
​It's tough to say what's better. I think thicker rib cuts, like spare ribs benefit for char smoking, but thin style can be done on electric. I know I will get lots of opinions. Bring it! I am confident my electric AmeriQue can bring good tasting grub
Love this site... let me know you're feedback.
Comment