Pork Rib Preparation

[azscoob]

I really need to rev up the smoker, I have over 6 lbs of home grown Jalapeños I need to get packed away for winter cooking, I prefer my Jalapeños smoked, then I vacuum pack for use throughout the winter and spring til the new crop is ready. I also have some Bhut Jolokia I need to dry out on a rack set on top of the smoker. The weather here has finally cooled off a bit, maybe make some fresh pork sausage and smoke a few of them along with some ribs.

 

[paulthenurse]

I really need to rev up the smoker, I have over 6 lbs of home grown Jalapeños I need to get packed away for winter cooking, I prefer my Jalapeños smoked, then I vacuum pack for use throughout the winter and spring til the new crop is ready. I also have some Bhut Jolokia I need to dry out on a rack set on top of the smoker. The weather here has finally cooled off a bit, maybe make some fresh pork sausage and smoke a few of them along with some ribs.

Can you give details about smoking those peppers? Thanks

PTN

 

[azscoob]

PTN, the Bhut Jolokia get placed on a cookie cooling rack (buy new ones, spicy oatmeal cookies aren't as good as you would think) I single layer them and just straddle the hotbox with the rack, the heat will dry them out nicely, as for the Jalapeños, I also cookie rack them, and place in the smoker, heavy on the Mesquite smoke at first, and taper off rather quickly to just 225-250° using hardwood charcoal chunks, and slow roast them til they are dried and firm but not crispy, cool and vacuum pack them in bags until ready, with my climate and watering schedule my Jalapeños are unusually hot, comparable to a store bought Habanero pepper here, the smoke really makes them amazing in chili, minced in some tuna salad, in scrambled or even deviled eggs, really anything that benefits from some smoke and some spice. I even add a touch to my percolator campfire coffee during deer season.

 

[petey_c]

Sawdustguy, I'm with you. I don't like my ribs falling off the bone either. I have a rack to cook tomorrow and am searching for a recipe that doesn't use sugar. I had some great ribs at a BBQ at FT. Dix a couple of years ago and forgot to ask for the recipe. I'm even more of a newb when it comes to ribs than I am with brewing. The last time, I used Penzy's BBQ 3000 dry rub and Sweet Baby Ray's for the moist. They were okay but weren't quite what I was looking for. Anyway, just figgered I'd add my 2 cents.