Whatchya smokin

[KEN W]

Take the ribs and remove the silver skin from the back with a paper towel. Put on a good rub and let them sit for a few hours to start absorbing the rub. The paprika in it will turn them a nice red color.

Place the racks in the smoker unwrapped for 2 hours to take on the smoke. After that wrap in tinfoil so they don't get anymore smoke and don't dry out. I put apple juice in the tin foil and spray the top with butter/margarine.

I then bring them in the house and put in the oven because why waste the pellets when the oven does the same thing?

Last 1/2 hour uncover and baste with BBQ sauce. May have to turn up to broil to get it to caramelize.

St Louis cut....5-6 hours
Babybacks......4-5 hours.

[LPS]

I have some baby backs all spiced and double wrapped in foil now meat side down so the meat is in the juices.  Will do them at 275 for 3 hours and then see if a tooth pick slides into them easily.  If not they will stay in another hour.  Then I open the foil and turn the ribs meat side up and broil them or use my torch like they do on TV to put a crust on them.  Think I will try the torch.  Then you get them the way you like perfectly.  I will put them in the oven at half time.  I like your method too Ken.  May try that the next time.

[KEN W]

You aren't getting any smoke flavor if wrapped from the start.

Do you put BBQ sauce on them?

[LPS]

I did these in the oven.  Usually I do a couple of hours of smoke first and then wrap them if in the smoker. 

[LPS]

Yup sauced at the end of the cook. 

[Cooperman]

10 lbs. of Marvelous Maple bacon.

[mike89]

looks darn good!!!   

[KEN W]

What did you put on to make the bacon so shiny? Maple syrup?

[Bobberineyes]

Marvelous sums it up coop!! I don't remember are you using pops brine?

[Bobberineyes]

I had to peek again,  that's mouth watering at its finest!! 

[Cooperman]

What did you put on to make the bacon so shiny? Maple syrup?

Ken, there is 5 Tbl. Of dark brown sugar, and about. Cup of maple syrup in each 5 lb. Slab. That is probably what give it the shine.

[Cooperman]

Marvelous sums it up coop!! I don't remember are you using pops brine?

Bobber, I have used Pop's brine in the past with good results. The last two batches I have been doing a hot smoke which I think I like better. It's from amazing ribs.  https://amazingribs.com/best-maple-bacon-recipe/

[Bobberineyes]

Interesting read, thanks coop.

[KEN W]

What a doofus.....

https://www.wral.com/just-the-way-i-felt-woman-who-called-911-over-pink-bbq-tells-her-side-of-the-story/20554695/

[mike89]

she must have been from New York...   just sayin.... 

[Gunner55]

  My description would start with a B! 

[glenn57]

 

[Cooperman]

Nice Glenn! I gotta try that some time.

[mike89]

been years since I have done them!!  are they hen legs?? 

[glenn57]

Nice Glenn! I gotta try that some time.

thanks coopy. I read to wrap them in tin foil after the smoker, so that's where there at now

[glenn57]

been years since I have done them!!  are they hen legs??

I have no clue. The meat probe went in pretty easy. Teal's had them about 2 weeks ago. I waited to long. When he ordered more and when they came in I used my charm and he put them in back!!

I'm guessing by tomorrow I can tell you how they turned out.

[mike89]

tom legs have the tendons in them, hens don't

[LPS]

I didn't know that Mike.  I have had a few turkey legs and don't care if I ever have another one.  They were so full of tendons I couldn't hardly take a bite out of them. 

[Bobberineyes]

Interesting Mike,  who'd a thunk. Aren't you Turkeyed out yet Glenn??

[LPS]

Is there a way to tell before you buy them?

[mike89]

Interesting Mike,  who'd a thunk. Aren't you Turkeyed out yet Glenn??

same with pheasants too.. get a hen from a farm raised place and you'll see.. 

[glenn57]

Interesting Mike,  who'd a thunk. Aren't you Turkeyed out yet Glenn??

I will be tomorrow!🤣 I had the turkey soup for lunch today, I have 1 meal of leftovers yet and I'm having 1 of those legs then I'll be turkey'd out

Thing is I like poultry!👍 Tomorrow when there completely chilled I'll vacuum pack the rest and freeze them. Not sure if I'll do it with the tin foil off or on??? . Wadda think?

[mike89]

off

[glenn57]

tom legs have the tendons in them, hens don't

my quests is that hen turkey legs are in way more demand if that is the case!

[KEN W]

no difference between hen and tom legs. The tom is always larger and heavier thus requiring larger tendons.