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Joined: Apr 2017
Posts: 19,598
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,598 |
Coastal Oak, Quercus agrifolia, which people call Red Oak is what all the hoity toity wine and cheese crowd uses for "Santa Maria" tritip, looking at you 805.
Got a buncha old vine Zinfandel wood drying out behind garage for smoking.
I'm with Sam like the apple wood for most smoking.
Never liked mesquite, it makes the sausage taste peculiar. That's what she said.... Not after it's dark out.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Apr 2017
Posts: 2,915
Campfire Regular
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Campfire Regular
Joined: Apr 2017
Posts: 2,915 |
if you can find any citrus wood, it makes a light sweet smoke . it is lighter than pecan . with any smoking wood make sure it is completely dry
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Joined: Mar 2021
Posts: 2,379
Campfire Regular
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Campfire Regular
Joined: Mar 2021
Posts: 2,379 |
slick bark Ozark Mountain Hickory... fresh cut, Dead Green... if you know, you know!... if not, you got somethin' to learn... can't find that?, fresh cut Apple works pretty damn good in a pinch... dry wood?... why bother, just use charcoal lol...
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Joined: Jun 2006
Posts: 46,033
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,033 |
Me and Sam got an endless supply of cottonwood. Yum yum! There is an endless supply laying on the fence right now! And we have box elder, ash, elm, Russian olive, choke cherry, all kinds of fancy trees.....lol Chokecherry would probably be alright.
A wise man is frequently humbled.
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Joined: Jun 2006
Posts: 46,033
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,033 |
I found a recipe a few years back for spare ribs that we really liked.
Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven.
They were killer. Rosticciana?? ROSEMARY AND FENNEL PORK RIBS (ROSTICCIANA) I did a search for rosticciana. Lots of different variations on the seasoning but the one thing all recipes had in common was cooking the ribs hot and fast on the grill. Like 15 minutes fast, interesting.
A wise man is frequently humbled.
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Joined: Dec 2007
Posts: 25,098
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,098 |
That’s it. Recipe I used was out of a Cooks Illustrated I believe.
Done in an oven on a wire rack over a bit of water. They have come out great every time. Have used both spare ribs and loin ribs.
ETA- It was milkstreet, not cooks illustrated.
Last edited by MadMooner; 02/04/24.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Jan 2005
Posts: 38,865
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,865 |
I obviously understated the wood issue.  (Overlap from the steak knife thread.)
Last edited by 5sdad; 02/04/24.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Mar 2020
Posts: 2,686
Campfire Regular
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Campfire Regular
Joined: Mar 2020
Posts: 2,686 |
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Joined: Dec 2007
Posts: 25,098
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,098 |
I cut down a Hawthorne a while back. Have used a bit for smoking some pork and some ribs. Worked just fine. Pretty mild.
Freaking thorns on those things are not mild. Hateful sob’s.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2002
Posts: 25,863
Campfire Ranger
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Campfire Ranger
Joined: Dec 2002
Posts: 25,863 |
Don't try Russian olive.
Smells like piss when it burns!
Wonder if you can smoke with willow? Would have been about all my great grandparents would have had. Have you ever chewed on green willow bark? It is nasty. Have you ever tasted beaver meat? It tastes just like willow bark. I would be very hesitant to use any form of willow to flavor meat. After sawing and burning cottonwood in our wood stove, and burning the slash in the pasture. Yes, the stuff which covers the pasture with cotton. It is pretty damned stinky as well.
People who choose to brew up their own storms bitch loudest about the rain.
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Joined: Sep 2014
Posts: 21,790
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,790 |
Ribs❤️❤️❤️❤️❤️❤️❤️
Oven, grill, smoker(electric or offset) slow cooker, Insta-pot…can cook good ribs.
Kinda like sex, some is ok, some is “Oh my God”,
any is always a good thing.
We prefer spare ribs. I cut them into St Louis and boneless, which the wife prefers.
Parents who say they have good kids..Usually don't!
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Joined: Nov 2003
Posts: 2,115
Campfire Regular
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Campfire Regular
Joined: Nov 2003
Posts: 2,115 |
I cook ribs twice a year. Once for the Boy Scout troop and once for myself and friends. 2 years ago we cooked 360 racks in a day. Then cooled, vacuum sealed, and froze them for delivery. That was a LOOONG day.
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Joined: Jan 2010
Posts: 2,750
Campfire Regular
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Campfire Regular
Joined: Jan 2010
Posts: 2,750 |
Memphis sucks for pretty much everything, but we do have the best dry rub ribs
Welcome to TN - patron state of shootin’ stuff
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Joined: Jan 2010
Posts: 13,149
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2010
Posts: 13,149 |
Have you ever tasted beaver meat? Seriously. Who hasn’t? P
Obey lawful commands. Video interactions. Hold bad cops accountable. Problem solved.
~Molɔ̀ːn Labé Skýla~
Member #547
Join date 3/09/2001
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Joined: Feb 2001
Posts: 5,619
Campfire Tracker
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Campfire Tracker
Joined: Feb 2001
Posts: 5,619 |
How's that recipe with human ribs ? Might be the only fresh meat some will see for a while.
America is (supposed to be) a Republic, NOT a democracy. Learn the difference, help end the lie. Fear a government that fears your guns.
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Joined: Aug 2017
Posts: 9,057
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,057 |
Pecan is one of my favorites.
Only variety I didn't like so far was post oak(whatever the hell that is).
Everyone raves about oak so either I didn't use the wood correctly or I got a funky batch(Western). Post oak. Texas, brisket. I've used on other slow cooks. Really like it.
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Joined: Jun 2006
Posts: 46,033
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,033 |
How's that recipe with human ribs ? Might be the only fresh meat some will see for a while. WTF??
A wise man is frequently humbled.
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Joined: Nov 2015
Posts: 14,485
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2015
Posts: 14,485 |
How's that recipe with human ribs ? Might be the only fresh meat some will see for a while. ![[Linked Image from i.postimg.cc]](https://i.postimg.cc/CLZkqwj2/IMG-1883.gif)
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Joined: Sep 2021
Posts: 4,001
Campfire Tracker
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Campfire Tracker
Joined: Sep 2021
Posts: 4,001 |
Rendezvous dry rub, and 3.5 hours at 225 F in the Cookshack smoker. Simple and hard to beat.
Si Vis Pacem, Para Bellum
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Joined: May 2016
Posts: 60,346
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,346 |
How's that recipe with human ribs ? Might be the only fresh meat some will see for a while. WTF?? Thought provoking! Hahaha! Whatta douche.
I am MAGA.
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