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@@@@@ Now You're Cooking! Export Format Cured And Smoked Pork Ribs none 1 gallon water 4 ounces kosher salt 4 ounces sugar; to 8 oz. depending -- on how much sugar, if any, you h -- rub or finishing sauce. 1 5/8 ounces Prague powder or Instacure I think Kit is right about not brining pork. But you may want to try curing pork. In particular, I really like to cure baby backs and hot smoke them to achieve what Kit accurately calls "bacon on a stick". In this case the cure is used solely for the texture and color it adds, not for any preservative effect. I remove the membrane from the ribs, wash them well and then let them cure for about 18 hours. You can then rub them if you like and let sit for another 2-12 hours. Remember the cure is going to add a lot of salt and some sweetness so I don't use much of either in the rub. Then I smoke them at 225F-250F until I can easily tear off a rib (about 3 hours). Danny's rib glaze (see the FAQ) goes great with this. Also, I tried the peach glaze from "The Ultimate BBQ Sauce Cookbook" (ISBN 1-56352-201-2) this week and it was also great. Posted to the BBQ list on July 024 1998 by Bill Ackerman Yield: 1 serving ** Exported from Now You're Cooking! v5.57 ** |
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