Fire-Up That Smoker!

[omarick1948]

I'm getting ready to smoke about fourty pounds of Pork Featherbones in my smoker. This is a real treat here in my area of the country and not to different from smoked spare ribs, but a lot more reasonsonable in price! I put a dry rub of OLD BAY, garlic powder, salt and pepper and let sit an hour or two and smoke them with hickory for about 4-5 hours at 240 degree's. A fella take's a big bag of these to a club shoot or rendezous, soons has more friends than he realize!

Let's hear some recipes and smoke cooking idea's!

Rick

ps.....NO SMOKED SKUNK PLEASE!!! :youcrazy:

 

[Blizzard of '93]

is that what's known as 'country style' ribs or the bones from the 'brisket' of the pig? any pik?
good smoked pork is fine fare. the dry rub is known as 'memphis style' here in the South. they have sauce available on the side but don't baste the cooking meat with it while it's roasting.

 

[token tory]

No smoked skunk.

OK everyone knows they fry better anyway:rotf: :youcrazy:

Get a whole pork shoulder.
Rub it generously with brown sugar (or molasses if you like the smokier, more burnt, taste) & apple cider vinegar. Make the sugar/vinegar mix as thick as you can get it even heat the apple cider vinegar to dissolve more sugar.
Keep the heat low, no more than 275 & sloooooow cook for 12~14 hours.
Turn & re-baste every hour till done. After the first 4 hours wrap in foil if you want to keep extra moist, but I don't as I like the extra flavor of leaving it exposed to the smoke longer.

Put a pan of water in the smoker too to moisturize & slow down the cooking.

Shred the pork & toss with a little BBQ sauce of your choice, not too much you do not want sloppy, just moistened (think tossing a salad with salad dressing).

Serve on toasted whole wheat or multi-grain rolls with apple sauce, cole slaw & potato salad as sides.

**Alternate marinade/glaze/rub** No this isn't a joke even though it sounds like it should be one
orange marmalade & hot sauce, mix well beat with boat motor till blended. mess with hot/sweet till you get the desired effect. Add sesame oil for extra nutty, smoky flavor. :hmm:

 

[omarick1948]

is that what's known as 'country style' ribs or the bones from the 'brisket' of the pig? any pik?
good smoked pork is fine fare. the dry rub is known as 'memphis style' here in the South. they have sauce available on the side but don't baste the cooking meat with it while it's roasting.

Blizzard,
It's my understanding that Pork Featherbone are trimmed off the spare ribs behind the tender loin.
Also called Riblets and Flat Bones in different area's of the country. They got their name from the small flat bones in the strips of meat. I did a google search and see that they do have place's in the South that serve them.

This is what they look like! Hope this helped!

Rick

 

[necchi]

called "baby back" ribs in our neck of the woods :grin:

slow roasted or grilled,,Mmm-Mmmmm ,,yummie!

 

[BillinOregon]

Horner: Y'all are killin' me here.
What kind of smoker do you have?

 

[omarick1948]

necchi, No "Baby back ribs" are a different cut of pork. The featherbones are smaller yet and basically a trimming of the backbone with very flat bones and cartledge in them. Even a bigger difference is the price per pound. Featherbones around here are on sale right now for .99 a pound!

Bill, I have a 10 year old Brinkman horizonal smoker with the side fire box. Nothing fancy! I like to use fruitwoods,hickory or oak. Now don't doooool all over the keyboard!!

Rick

 

[shmrck1]

Well, I did a 7# angus beef brisket 3 weeks ago.
Marinated it in lemon and orange juice with
lots of crushed garlic mixed with enough EV olive oil to cover. Marinated in frige for 3 1/2 hours.
TIP: When using citrus juice
don't overdue it time wise...Makes the meat mushy.
I smoked mine using a mixture of JD and cherry wood chips.Held temp at around 180/190 degrees and
smoked it for 8hours.Turned out great. Good thing or Mrs snake would have been :yakyak: :yakyak: :yakyak: forever due to the price I paid for the brisket. :wink:

 

[Blizzard of '93]

I have an older 'warm morning' 2 burner gas grill that I use for Q. indirect heat one burner lit and wood chips on the lit burner, the meat on the rack (cast iron in 3 pieces) on the other side. just did a 1/2 pork loin for pulled Q. I have used a spice rub a time or 2 but usually just bare. the heat/smoke cooks a 'bark' on the meat that provides a good Q flavor.

 

[omarick1948]

Well, the weather has been bad this last week and the Crappies have been biting to good for me to get my featherbones smoked, but tomorrow suppose to be good, so I'm going to crank it up and "MAKE MEAT!....Supper's around 6pm!

Rick :blah: :blah: :blah:

 

[BillinOregon]

What do you mean THE CRAPPIES ARE BITING and you can't attend to your bones? Somebody's living my dream here and it ain't me!

 

[shmrck1]

"MAKE MEAT!....Supper's around 6pm
!Rick

OK,everyone,dinner for 17,000 at Horner75 at
6pm.Don't be late,or about 16,990 will be eating
at KFC. :hmm: :v :applause: :blah:

 

[Zoar]

I like beef ribs, beef brisket, pork ribs, pork shoulders. I do mine in three steps: marinade, dry rub, then barbecue sauce.

Here is the marinade:

* 1/2 cup soy sauce
* 1/3 cup sugar
* 10 cloves garlic, minced
* 3 scallions chopped
* 3 tablespoons sherry (or brandy)
* 2 tablespoons roasted sesame oil
* 2 tablespoons roasted sesame seeds
* 1/2 teaspoon fresh grated ginger

Here is the dry rub:

* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne

Here is the barbecue (dipping sauce):

* 1 cup ketchup
* 1/4 cup water
* 1/4 cup vinegar
* 1/4 cup brown sugar
* 3 tablespoons olive oil
* 2 Tablespoons roasted sesame oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne


Obviously you marinade the ribs or any meat for at least 12 hours. Then drip dry. Then apply dry rub.

I use hickory wood, apple wood, and any fruit wood. I built a smoker. I use wood fires only, (gas and electric smokers haven't been invented yet). I smoke 'em low heat. (start at 180F and move it up to 260 F) As you all know, you just need to get the internal temperature to 165 and checked with a good meat thermometer. Usually "all day" is what shoot for in smoking time. Around 12 hours. Pan of water inside to help keep moist. I like barbecue sauce on mine cooked on not just for dipping so the last hour I baste with the barbecue sauce nice and thick. Sometimes I use my special secret procedure of basting with clarified butter first for about a half hour 3 or four applications BEFORE I begin the basting with the sauce.

These ribs will knock your socks off. I still think the wood fire---apple wood is my hands-down favorite---is what separates amazing smoked/barbecued food from stuff that is good but not incredible..

 

[Blizzard of '93]

apple wood is very good smoker wood and it's also fine for duck, turkey and cornish hen.
I have a 2 burner gas grill (thick cast aluminum shell)that uses the ceramics briquettes on a grate, I use the burner just for low heat and toss wood pieces on the ceramics it's easier to maintain an even heat. I can fit a 1/2 pork loin bone-in cut intwo sections on the grill, indirect heat.

 

[Zoar]

Yes keeping the heat regulated is an added challenge with smoking with wood fire but I enjoy that part too. Firetending.

This thread is working me up here to pick up some duck or cornish hens and so some smoking this weekend, the problem is they are predicting horrible weather here in the FingerLakes area. Rain and even snow on sunday! Ugh. No fun smoking outside in that weather!

 

[Blizzard of '93]

when the going gets tough the tough get to B-B-Q'ing. :thumbsup:

 

[omarick1948]

WHAT?....NO ONE HAS ANY BBQ BEAN RECIPES?

AND DON"T FORGET THE COLE SLAW BOYS!.. :nono:

Rick

 

[Blizzard of '93]

cole slaw I have a good recipe for. I'll write it up and post later. it's shredded type, not minced. but shredded fairly finely, not like chopped slaw but it's not the 'creamy' fine minced type either.

 

[shmrck1]

Zoar,
Last weekend I did a pork butt(or shoulder).
I used one of those meat injectors and injected
the butt with a mixture of orange juice,lemon juice,crushed garlic and rosemary.All marinated
together for 4days,strained and then injected
into the butt.Smoked over JD & cherry wood chips
for 7hours.Internal temp reading 170 degrees.
Turned out great.Outside of fresh ground pepper
there was no rub involved.These meat injectors are great IMHO.
snake-eyes :thumbsup:

 

[omarick1948]

John, Yep, their great!...I use one that I bought from Cabela's that has a larger capacity and a larger needle hole. Too many of the cheaper types will not let the fine particles of spices go through the opening into the meat.

Rick