Ribs Recipe

[polsongrizz]

Pork tenderloin has hit the smoker. I repeat, the pork tenderloin has hit the smoker.

I don't know how I missed this. Next time you smoke or even roast a Tenderloin, here is what you want to do. Hollow out a hole the length of the loin. Take your favorite sausage or a mix of them and fill that hole with that meat, :shock: :mrgreen: . You can use bulk or cased it doesn't matter. Hell you can even take the casing off if you want. Either way that shit is f u c k i n g awesome. When you slice it it will also look amazing and you will be the envy of your friends for your culinary artistry. :lol:
On a side note to GF. I fill my spray bottles with numerous things but with pork I pretty much always will have some type of Apple Cider or Vinegar. Obviously you can throw a Stout in or what have you.
BTW, which cold smoker did you go with?

 

[Hammer]

Pork tenderloin has hit the smoker. I repeat, the pork tenderloin has hit the smoker.

I don't know how I missed this. Next time you smoke or even roast a Tenderloin, here is what you want to do. Hollow out a hole the length of the loin. Take your favorite sausage or a mix of them and fill that hole with that meat, :shock: :mrgreen: . You can use bulk or cased it doesn't matter. Hell you can even take the casing off if you want. Either way that shit is f u c k i n g awesome. When you slice it it will also look amazing and you will be the envy of your friends for your culinary artistry. :lol:
On a side note to GF. I fill my spray bottles with numerous things but with pork I pretty much always will have some type of Apple Cider or Vinegar. Obviously you can throw a Stout in or what have you.
BTW, which cold smoker did you go with?

Pols, that stuffed tenderloin sounds friggin awesome!!!! Will definitely try that! How did you hollow it out? Would it be easier to butterfly it and spread the sausage mix over it then roll it up and tie it??

 

[polsongrizz]

Pork tenderloin has hit the smoker. I repeat, the pork tenderloin has hit the smoker.

I don't know how I missed this. Next time you smoke or even roast a Tenderloin, here is what you want to do. Hollow out a hole the length of the loin. Take your favorite sausage or a mix of them and fill that hole with that meat, :shock: :mrgreen: . You can use bulk or cased it doesn't matter. Hell you can even take the casing off if you want. Either way that shit is f u c k i n g awesome. When you slice it it will also look amazing and you will be the envy of your friends for your culinary artistry. :lol:
On a side note to GF. I fill my spray bottles with numerous things but with pork I pretty much always will have some type of Apple Cider or Vinegar. Obviously you can throw a Stout in or what have you.
BTW, which cold smoker did you go with?

Pols, that stuffed tenderloin sounds friggin awesome!!!! Will definitely try that! How did you hollow it out? Would it be easier to butterfly it and spread the sausage mix over it then roll it up and tie it??

Yeah it might be easier but it just does not hold together. Basically it gives a piss poor look upon presentation.
I use a firm boning knife to start. A flexible one doesn't work as well. Then I use a turkey baster to slowly make the hole larger. Anything that will widen it will work though. Just be careful not to tear it up.

 

[Ursa Major]

I use a firm boning knife to start. A flexible one doesn't work as well. Then I use a turkey baster to slowly make the hole larger. Anything that will widen it will work though. Just be careful not to tear it up.

Perhaps the most lurid food-porn post to ever appear on these hollowed pages...

 

[polsongrizz]

I use a firm boning knife to start. A flexible one doesn't work as well. Then I use a turkey baster to slowly make the hole larger. Anything that will widen it will work though. Just be careful not to tear it up.

Perhaps the most lurid food-porn post to ever appear on these hollowed pages...

:shock: Thank you... :thumb:

 

[snap]

Don't mind me. Your ol' buddy snap is just smoking the living shit out of a rack of baby backs.

 

[snap]

No, I'm serious. I'm smoking the living shit out of some baby backs.

 

[Hammer]

No, I'm serious. I'm smoking the living shit out of some baby backs.

Get the temp about 210-220 and drink about 12 PBR's. They will be ready then!!!!

 

[snap]

No, I'm serious. I'm smoking the living shit out of some baby backs.

Get the temp about 210-220 and drink about 12 PBR's. They will be ready then!!!!

:lol: Truth.

Just cracked PBR #5 and getting ready to foil them for a couple hours.

 

[Hammer]

No, I'm serious. I'm smoking the living shit out of some baby backs.

Get the temp about 210-220 and drink about 12 PBR's. They will be ready then!!!!

:lol: Truth.

Just cracked PBR #5 and getting ready to foil them for a couple hours.

The old Texas Crutch! I know it works and I do it myself, especially with briskets, but the purists frown on it. Who cares if it works, right? :thumb:

 

[snap]

Couldn't agree more Hammer. I'll probably go for about an hour and a half in the foil cause it's not the biggest rack of ribs. Around 7:30, I'll pull 'em out, brush some of my kick ass homemade bbq sauce on 'em and let 'em go for the last hour or so. Hell, I'll probably even throw a pic up at some point...that's how crazy I'm feeling right now.

 

[grizfnz]

3-2-1 for ribs is virtually fool proof, although Titleist could probably f%&k it up

 

[Hammer]

3-2-1 for ribs is virtually fool proof, although Titleist could probably f%&k it up

yep that last hour to basically caramelize the sugars in the sauce makes for some very sticky but delicious ribs.

Bottled sauce or homemade? For bottled sauce I use either sweet baby rays or jack daniels hickory brown sugar. Nothing touches my homemade maple-bourbon sauce tho. Guy Fieri has some awesome bottled sauce but it's tough to find.

 

[snap]

3-2-1 for ribs is virtually fool proof, although Titleist could probably f%&k it up

Titleist almost fucked up this rack of ribs and he's not even here!

As far as sauce goes, I've yet to find anything better than what I make. Got the recipe from a guy I knew from Oklahoma. Nothing real fancy. Ketchup and molasses and a bunch of spices but once it's been simmered down for awhile, it's awesome. I usually make up enough to fill a quart mason jug and just use it on about everything.

 

[snap]

Temp on the smoker has been holding steady at about 230. I've gotta say, you guys were right about the maverick 732 remote thermo...the temp gauge on the top of my smoker is literally 30 degrees off. Anyways, gonna pull the ribs out of the foil and sauce 'em up in about 45 minutes.

 

[argh!]

did someone mention guy the fairy in a thread about food?

why?

 

[Proud Griz Man]

You guys ever smoke up a tray of wicked beans? It's amazing. Take a big can of baked beans and add bacon, onion, green pepper, jalapenos, pineapple, brown sugar, ketchup and dry mustard. Mix it all together and voila! Wicked beans. So good. Especially when smoked under the ribs. I'm making it right now (which is why I ask).

Sounds good. For my baked & smoked beans, the key ingredient is Jack Daniels.

 

[Proud Griz Man]

Thinking about throwing a big pork tenderloin on the smoker this afternoon. I did one a year or two ago but left it on way too long and dried the shit out of it. I plan on paying better attention to it this time and pulling it off around 140 internal temp. The cupboard is a little bare right now so I think I'll just coat it with mustard and rub and throw that SOB on some apple wood at 225 or so. I planned on just grilling it but I'm almost out of charcoal and the road to town is an icy bitch right now. I was sliding around last night coming home and that was with chains on. Glad I picked up a case of PBR last night cause I'm not going anywhere today if I don't have to. Anyone here ever smoked a pork tenderloin?

BIG Key is to brine the pork, and then smoke it low-and-slow.

 

[Hammer]

Thinking about throwing a big pork tenderloin on the smoker this afternoon. I did one a year or two ago but left it on way too long and dried the shit out of it. I plan on paying better attention to it this time and pulling it off around 140 internal temp. The cupboard is a little bare right now so I think I'll just coat it with mustard and rub and throw that SOB on some apple wood at 225 or so. I planned on just grilling it but I'm almost out of charcoal and the road to town is an icy bitch right now. I was sliding around last night coming home and that was with chains on. Glad I picked up a case of PBR last night cause I'm not going anywhere today if I don't have to. Anyone here ever smoked a pork tenderloin?

BIG Key is to brine the pork, and then smoke it low-and-slow.

I brine everything. In root beer or dr pepper overnight. The sugars in the pop help break down the tissue and tenderize it. Its a must for brisket or pork butt.

As for beans, I do mine pretty similar to snaps but also throw in a pound of burger and some burnt ends if I have them.

 

[snap]

Damn fellas. I would have had more to contribute but my buddy who works for the railroad showed up out of the blue. We basically ate all the ribs and drank all the beer. No pics to prove it but trust me...it happened! If given the choice, I always take spare-ribs over baby backs cause spares are so much bigger, but these baby backs were frickin awesome!