Counrty ribs.The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
Anyone else fire up the smoker today?
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@SaskHunter how long am I brining here, overnight?1 gal water
1 cup salt
1 cup white sugar
1 cup maple syrup
1 large onion
4-6 cloves of garlic
Frank's red hot
I personally freeze the individual bags and they don't last more than two days at home. I've had frozen smoked fish in the freezer for close to a year with no issues and tasted as good as the fresh stuff.
Cool, thanks. Grilled salmon quite a few times but never smoked it myself.I make the brine the day before I smoke and I make sure it's cooled all the way before I put the fish in it. I normally dump the fish in the brine the evening before and take it out the following morning for the smoker. Make sure the fish is patted dry before you shove it in the smoker. I glaze the fish with maple syrup a couple times during the smoking process.