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OT: The M-Fing Food Thread

MindzEye

Wayward Ditch Pig
Smoked a rib eye roast a few days ago. 10 hours at 175 with a simple dry rub and mesquite pellets.

Next up is my first crack at ribs. Any tips?

-Remove membrane on the bone side
-Rib rub with the binder of your choice (mustard is common, but anything to help your rub stick is fine)
-uncovered at 235F
-Spritz every 45 minutes or so. Any time the surface starts to look dry really. Apple juice is common. I try to mix sweet with acidity personally. Pineapple juice and apple cider vinegar (~90/10) has turned out good results with pork for me before.
-Pull from the smoke after about 2.5-3hrs
-Whatever glaze/sauce you want, now is the time. Use half, reserve half.
-double wrap with foil, back on the smoker for about 1 hr, smoker to 275
-You're looking for 205 in between the bones.
-Once it's at 205 between the bones, hit them with the reserved glaze from earlier. Uncovered back on the smoker at 275 for ~15 minutes.
 

Kritter

Well-known member
-Remove membrane on the bone side
-Rib rub with the binder of your choice (mustard is common, but anything to help your rub stick is fine)
-uncovered at 235F
-Spritz every 45 minutes or so. Any time the surface starts to look dry really. Apple juice is common. I try to mix sweet with acidity personally. Pineapple juice and apple cider vinegar (~90/10) has turned out good results with pork for me before.
-Pull from the smoke after about 2.5-3hrs
-Whatever glaze/sauce you want, now is the time. Use half, reserve half.
-double wrap with foil, back on the smoker for about 1 hr, smoker to 275
-You're looking for 205 in between the bones.
-Once it's at 205 between the bones, hit them with the reserved glaze from earlier. Uncovered back on the smoker at 275 for ~15 minutes.
Uncovered? You aint smoking uncovered.

Ribs go on with the dry rub at 180 with the smoke rolling for 3 hours... then there are different ways to go.. but ya gotta get that extended smoke in if your 'smoking'
 

uncus

Well-known member
2 months ago we decided to go vegan (except honey), and it has been amazing.
We have been deliberating on this lifestyle for awhile and decided to try it out. Being a cancer survivor and having the health issues associated, I haven't felt this good in years.
I thought that the food would be very similar to cardboard and gruel. I can't believe the taste and texture of many of these recipes.
It has been fairly easy so far, but having been a solid meat-eater all my life, I can't believe how easy this has been lol.
Any and all recipes from anyone who may have the same diet would be appreciated.
 

trujaysfan

Well-known member
I generally do back ribs for 4-5 hours at 180-200 degrees.

Rub them the day before (top, bottom and both sides)

I have to do things a little difference since 1 of the people i cook for is diabetic. So i spray with water or a water/apple cider vinegar mix, i sauce at the end for the ones that are getting sauced.

I use rib racks so they are on their side instead of laying on the grates as i feel it gives them a more even cook.

Membrane has to be taken off.
 

Wayward DP

Well-known member
2 months ago we decided to go vegan (except honey), and it has been amazing.
We have been deliberating on this lifestyle for awhile and decided to try it out. Being a cancer survivor and having the health issues associated, I haven't felt this good in years.
I thought that the food would be very similar to cardboard and gruel. I can't believe the taste and texture of many of these recipes.
It has been fairly easy so far, but having been a solid meat-eater all my life, I can't believe how easy this has been lol.
Any and all recipes from anyone who may have the same diet would be appreciated.
I have a somewhat similar story. prior to meeting my wife I worked at a local butcher shop and ate meat three meals most days. now I eat bacon on weekends and am otherwise pretty much vegetarian. learning curve was fairly steep just cause its so easy to fill yourself with meat, a little harder to learn how to turn pulses and beans and stuff into delicious meals. but once you figure it out, very manageable.
 

MindzEye

Wayward Ditch Pig
Uncovered? You aint smoking uncovered.

Ribs go on with the dry rub at 180 with the smoke rolling for 3 hours... then there are different ways to go.. but ya gotta get that extended smoke in if your 'smoking'

Yeah...uncovered. Without cover. Sans cover. No foil no nothing, nada. 3 hours to develop smoke. Spritz to maintain surface moisture during that period.
 

lecoqsportif

Well-known member
I have a somewhat similar story. prior to meeting my wife I worked at a local butcher shop and ate meat three meals most days. now I eat bacon on weekends and am otherwise pretty much vegetarian. learning curve was fairly steep just cause its so easy to fill yourself with meat, a little harder to learn how to turn pulses and beans and stuff into delicious meals. but once you figure it out, very manageable.

We’ve cut back meat, trying to follow a kind of “veggie before 6 pm” model and full veggies maybe once or twice week.

And yeah, pulses play a big role.
 

MindzEye

Wayward Ditch Pig
 
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