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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Ingredients I use in Competition BBQ
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Old 07-20-2011, 05:41 PM   #11
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Good tips, I've never injected my pork butts so now I have to try it. Sawdust, what are your thoughts on brining pork ribs instead of injecting?

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Old 07-20-2011, 05:51 PM   #12
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Excellent! Thank you! Got my smoker built last weekend, so I'll be smoking a butt this coming weekend. I ordered KosmosQ competition pack of injections, so I plan to use that in your recipe in place of the amesphos (need to look at actual ingedients of the Kosmos injection and probably make some adjustments). Basspro is supposed to have plowboys rub, so I'm gonna run by there today to hopefully pick some up.

I forgot about trying to find the Stubbs marinade, so I'll have to see what I do about that.

I figured I'd make up a couple sauces in squeeze bottles and let people decide what sauce and if they want it. I generally like Sweet Baby Ray's as a base, so i'll probably try that thinned w/ applejuice. And then try AB's sauce of pickle juice mixed with mustard and hot sauce.

I'll post pics of the smoker and meat in a separate thread this weekend.

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Old 07-20-2011, 05:58 PM   #13
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Actually we don't inject ribs, only pork butt, chicken and brisket get injected and we do brine our chicken also. We have never had a problem with moisture with ribs so we never have brined them. I don't see why you can't brine ribs though. I guess the reasons people brine is so the meat retains more moisture and to add a little flavor. Because we cook our ribs at about 250* for only 6 hours we have found that the salt in the dry rub is enough to help retain moisture and we really like the flavor that the Slabs Perk Up Your Pork rub imparts on the ribs.

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Old 07-20-2011, 06:04 PM   #14
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Quote:
Originally Posted by JohnTheBrewist View Post
Excellent! Thank you! Got my smoker built last weekend, so I'll be smoking a butt this coming weekend. I ordered KosmosQ competition pack of injections, so I plan to use that in your recipe in place of the amesphos (need to look at actual ingedients of the Kosmos injection and probably make some adjustments). Basspro is supposed to have plowboys rub, so I'm gonna run by there today to hopefully pick some up.

I forgot about trying to find the Stubbs marinade, so I'll have to see what I do about that.

I figured I'd make up a couple sauces in squeeze bottles and let people decide what sauce and if they want it. I generally like Sweet Baby Ray's as a base, so i'll probably try that thinned w/ applejuice. And then try AB's sauce of pickle juice mixed with mustard and hot sauce.

I'll post pics of the smoker and meat in a separate thread this weekend.
I can't wait to hear about your results and see the pictures. BTW, Sweet baby Rays is good stuff (it's one of my personal favorite commercial sauces) and I like your idea of thinning it with apple juice. We thin down our sauces the same way. Best of luck, keep us posted.
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Old 07-21-2011, 04:28 PM   #15
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So Sawdustguy, what type of store would you find Amesphos at, or is this an online retail type thing? Making 8 butts this weekend, would like to try this out on one or two.

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Old 07-21-2011, 05:54 PM   #16
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I have only found it online directly from Ames. Best of luck with your pork this weekend.

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Old 07-21-2011, 09:09 PM   #17
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"Ames"? Like the precursor to kmart type store? I thought they went out of business long ago..

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Old 07-21-2011, 09:45 PM   #18
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Actually its Ames as in "Joe Ames". His products can be found at www.theingredientstore.com. Here's a direct link to the Amesphos.

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Old 07-21-2011, 09:45 PM   #19
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"Ames"? Like the precursor to kmart type store? I thought they went out of business long ago..
http://www.theingredientstore.com/

http://store.theingredientstore.com/amesphos.aspx
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Old 07-22-2011, 02:28 AM   #20
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Love Head Country sauce, been ordering by the case for years. It's a great thin sauce that can be layered on slowly.

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