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Posted: 8/4/2015 8:06:38 PM EDT
[#1]
Mesquite
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Posted: 8/4/2015 8:37:18 PM EDT
[#2]
So be it.
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Posted: 8/4/2015 10:30:41 PM EDT
[#3]
Quote HistoryQuoted:
So be it. NO!!!!!!1 Use a fruit wood so that you will get a light smoke and not that rancid mesquite curse of wood. Let the meat come thru |
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Posted: 8/4/2015 10:33:21 PM EDT
[#4]
Quote HistoryQuoted:
NO!!!!!!1 Use a fruit wood so that you will get a light smoke and not that rancid mesquite curse of wood. Let the meat come thru Quote HistoryQuoted:
Quoted:
So be it. NO!!!!!!1 Use a fruit wood so that you will get a light smoke and not that rancid mesquite curse of wood. Let the meat come thru Okay. lol |
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Posted: 8/7/2015 11:46:56 AM EDT
[#5]
Harissa, or ras el hanout? Back ribs or short ribs?
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Posted: 8/7/2015 11:50:37 AM EDT
[#6]
Coriander, cinnamon, clove, paprika, pepper, cayenne, cumin, garlic.
Back ribs. Not enough meat, too fatty. I need a better source. Smoked for 5 hours at 225. Came out so so. |
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Posted: 8/8/2015 12:39:33 AM EDT
[#7]
OK, then. More like ras el hanout than like harissa.
I always cook my back ribs like what they are: the rib meat on a rib steak. I would never cook a rib steak low and slow for many hours. Instead, hot and fast until medium for the ribs. I realize that I swim against the flow on this, but there it is. In my opinion, and to my tastes, I am right, and I do not give a shit what anyone else thinks of how I do my back ribs, because they are always too busy eating them to complain. |
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Posted: 9/26/2015 6:09:09 PM EDT
[#8]
Cumin, cumin, cumin, cumin! Throw it in toward the end of cooking as cumin loses flavor with heat.
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Posted: 9/26/2015 6:11:05 PM EDT
[#9]
Cumin, cumin, cumin, cumin! Throw it in toward the end of cooking as cumin loses flavor with heat.
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