Guillot's Ribs - Brined, Smoked, Steamed

In the beginning there was the Brine........

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6 Cups Distilled water
4 Tbls Raspberry Vinegar
1/2 Cup Turbanado Sugar
1 Tbls Sea Salt
1/2 Tsp Pink Curing Salt (Commercial Strength)
Heaping Tbls Minced Garlic
Sprig Rosemary
3/4 Tbls Thyme leaves
2 Tsp Ground Ginger
1 Tsp Celery Seed

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Added all ingredients into a pot and bring to a boil then let rest 30 minutes

This is for 2 Whole Pork Rib Racks

The Ribs are sliced into chunks to fit in the Brine Tub

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6 Cups of ice is added to the brine to cool it down before pouring over the Ribs.

I pour the brine over the Pork and weight the Pork down to keep submerged in the brine. You can see the sweat line on the pot, the brine is very cold. Afterwards into the Blast Chiller they go for a overnight soak.

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Can’t wait to see the finished product! :popcorn:popcorn

Yummy :popcorn this is gonna be a good one

Quote:

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Originally Posted by BuckeyeCrappie

Can’t wait to see the finished product! :popcorn:popcorn

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Smoking & Steaming tomorrow to go with another pot of Yard Long Green Beans (loaded with Andouille Sausage a Smoked Pork Shoulder Blade I made for seasoning beans), Rice, Slaw, and Loaded Corn Bread (grated Sharp Cheddar, Cream Corn, diced Jalapenos)

Taking a cooking day...........

we brine half piggies , but never seen it done on ribs ,,,,,interesting ....ours kinda get a ham flavor thing going on when we brine them and smoke them ....

Sounds absolutely awesome

beans have been simmering for a hour now, I tosse in one of my homemade Taso Pork Shoulder bones. I leave some meat so it creates a super flavor explosion.

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Made the Slaw last night. It takes a few hours for the Turbinado sugar to melt and draw the water with the salt.

This morning early I overhauled the brine bucket rolling the ribs around so brine was able to completely cover the Ribs. When it was time to pull the ribs and let them drain I rest them on the island till the water quits draining off. Then I put them in a bowl to warm up before continuing with the Rub.

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My normal rub is Green Onion Sausage Seasoning (bag seasons 25#'s) and Brown Sugar. I mix 50/50 by volume but this is a potent mixture. I use it on Pork & Fowl, only Rudy's Rub goes on my Briskets.

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This is the Rub I used today for the first time. I lick my fingers and stick in a rub to taste. The dampness helps the flavor come thru. I liked this as it was good but even on enhancement. Since I had used a Brine and planned a Glaze the Brown Sugar based Rub would be too much.

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After rubbing the Ribs I put them in the smoker at 250 degrees for 2 hours. Here is a picture right out of the smoker and a picture of the smoker cooking.

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I steamed the ribs another hour before pulling from the oven to glaze. After glazing back in the oven they went with the fan on to set the glaze.

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Cornbread is always wanted with green beans so I put together a quick pan for soppin' bean liquor.

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Today's Lunch Brined,Smoked, Steamed, Glazed, Pork Ribs - Yard Long Green Beans & Rice - Coleslaw - Loaded Cornbread.

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Man o man does that look and sound delicious!

I’m drooling…..betcha have leftovers too.