OutdoorWriter
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...fingers to the bone yesterday & was fully exhausted when I was done smoking a few things. I had brined two salmon fillets overnight so I got them ready with a rub I use for fish. Then I did a rack full of $.89 lb. country style ribs that I have creative plans for. And lastly, I did two racks of St. Louis style ribs.
I use a Masterbuilt electric smoker, so I set the timer for 7 hrs. & the temp at 225. I took the CS ribs & salmon out after 2 hrs.
The salmon was done, and most of it will go in the freezer in smaller individual chunks for later use in salad or dip. Within the next two days, tho, I'll be making up a concoction with shredded salmon, soft cream cheese & spices to stuff some large jalapenos. They will be breaded & deep fried to become poppers!
I only wanted to get the smokey flavor, so the CS ribs were only done part way. Tomorrow I'm going to take them & finish them in crockpot with El Patio hot tomato sauce, onions, garlic & spices.
I'm doing the regular ribs using the 3-2-1 method: 3 hrs open with just the dry rub, 2 hrs. wrapped tightly in foil with apple juice & 1 hr. open with BBQ sauce. But it was getting late, so I took them out of the smoker & into the fridge after 5 hrs. I'll do the last hr. in a little bit by covering them with BBQ sauce & using the oven. Some will be my dinner tonight & the rest go in the freezer. I'll add a photo manana.
Here are the salmon & CS ribs so far after coming out of the smoker.
I use a Masterbuilt electric smoker, so I set the timer for 7 hrs. & the temp at 225. I took the CS ribs & salmon out after 2 hrs.
The salmon was done, and most of it will go in the freezer in smaller individual chunks for later use in salad or dip. Within the next two days, tho, I'll be making up a concoction with shredded salmon, soft cream cheese & spices to stuff some large jalapenos. They will be breaded & deep fried to become poppers!
I only wanted to get the smokey flavor, so the CS ribs were only done part way. Tomorrow I'm going to take them & finish them in crockpot with El Patio hot tomato sauce, onions, garlic & spices.
I'm doing the regular ribs using the 3-2-1 method: 3 hrs open with just the dry rub, 2 hrs. wrapped tightly in foil with apple juice & 1 hr. open with BBQ sauce. But it was getting late, so I took them out of the smoker & into the fridge after 5 hrs. I'll do the last hr. in a little bit by covering them with BBQ sauce & using the oven. Some will be my dinner tonight & the rest go in the freezer. I'll add a photo manana.
Here are the salmon & CS ribs so far after coming out of the smoker.
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