Smoking Techniques, Rubs Recipes and the art of the Smoke.

[Sublime]

I've recipe I found that was pretty good on bluefish, sure it would be good on mackeral also....it basically the same as above with salt and brown sugar, added lemon zest and fresh dill, some soy sauce and whatever else you want to toss in it. The lemon zest and fresh dill added a nice touch....rinced, dried and smoked with applewood.

[hubris 1]

Applewood is Excellent. Hickory, Too strong for my taste. Im going to try ribs next week in my smoker. I dont really like the bark thing with a heavy smoke flavor. I want fall off the bone ribs. Timmy???????? Any ideas? You are right about the salt, it dries it out. Your eating jerky if you use salt.

[Kahi]

Applewood is Excellent. Hickory, Too strong for my taste. Im going to try ribs next week in my smoker. I dont really like the bark thing with a heavy smoke flavor. I want fall off the bone ribs. Timmy???????? Any ideas? You are right about the salt, it dries it out. Your eating jerky if you use salt.

If you prefer fall off the bone then I would try a partial smoke in your smoker and finish the rack in crock pot. Just add a little BBQ sauce to the cp and set it low and slow.

[SportFishStaff]

Applewood is Excellent. Hickory, Too strong for my taste. Im going to try ribs next week in my smoker. I dont really like the bark thing with a heavy smoke flavor. I want fall off the bone ribs. Timmy???????? Any ideas? You are right about the salt, it dries it out. Your eating jerky if you use salt.

Alex,
If your not going to smoke than I don't think you should brine. So your dry rub should have some salt in it
Rub the meat generously and let sit uncovered in the fridge. If the grills not covered in ice (you can sear them on the stove top but leave the racks whole). Heat it up real hot and sear your ribs really well to lock in the flavor.

Than I put them in a roasting pan to braise for hours. I use a dark beer mixed in with my BBQ sauce A) to thin out the sauce so it doesn't burn during the long braising time B) it gives it a little bit of earthy hops flavor to it.
I think the best off the shelf sauce is sweet baby rays.
I'll cover them for a little bit, but always let them finish un covered so they will get some carmelization and to dry them out just a touch.
Try not to let them boil in sauce, you want them to braise nice and slow
Cut them into ribs than pour the sauce on them and get the napkins

Enjoy

[aloop]

You need salt for smoking, it's the difference between lighting up a fresh cigarette or relighting a butt you find on the ground. Pretty much a flat taste w/out salt.
Any one use there smoker in 15-30 degree weather at all? Not sure if I want to prep up some ribs or bird for longer than usual cook times in the electric Brinkman smoker.