Displaced Texan

I can see already that Lefty is gonna make my ‘ignore’ list

Boiled ribs????!!!!!! Awww HELL no! Break out the BAN HAMMER!! The ONLY way to do ribs, is to dry rub them, smoke them over wood (hickory, or applewood) until they fall off the bone. Sauce on the side. Damn Yankee.

BAN HIM!!!

This IS the most important question. Smoked, like REAL bbq is, or boiled in a crock pot, like heathens? Choose wisely.

Pig soup! Bahahahahahaha!

Excellent analogy! October. Get your crock pot ready.

You two ain’t breaking my heart. If you two Yankees wanna eat boiled ribs, then you do you. Fishnut and I are merely trying to educate you Neanderthals on the finer points of real bbq. But I guess you can’t wrestle with a pig..

See @Zeke, THATS how you do ribs correctly!!! Nice job, Fishnut!

I approve of this method!! Girly crock pot method.....not so much. Mmmmm, pig candy is TASTY!

Here’s the lox after it’s been pulled out of the cure and washed. It’s a bit salty, I think next time I’ll leave it in the cure for 1.5 days and see how it turns out. Still, delicious. It has more ‘chew’ than store bought lox. I like it! We will have this tonight for dinner with some lovely toasted ‘Everything’ bagels, and cream cheese. I encourage y’all to try this!

I imagine as the CO of US Forces over there he gets to damn well carry whatever he wants!! RHIP!!

Along the same lines....I’m making my own lox..... 1lb fresh salmon filets 1/4 cup kosher salt 2 good sized pinches of smoked sea salt 1/4 cup brown sugar (how come you taste SO good?!). Fresh dill, if you like. I do. I should note, if the salmon has skin on it, leave it on. Believe me, once it’s cured, it will peel right off. Mix the dry ingredients in a bowl. Coat both sides of the salmon with the salt cure. Place this on a large piece of plastic wrap. If you have leftover salt cure, pour it on top. Place a sprig or two of dill on top of the salmon. Wrap tightly in plastic wrap, place in a covered container in your refrigerator for 2 days. After this, unwrap and wash the salt off. Serve with bagels, cream cheese, and your usual accoutrements. You almost can’t screw that up. The leftovers can be vacuum bagged and frozen. Update on the pork tenderloin... its down 15% in weight, to 15oz. Another 3 oz to go before it’s ready. Probably another 2 weeks.

If ammo is reasonable, fair enough. Hague’s was outrageous.

Howdy! Welcome to the forum.

No ribs for you!

Think his mommy will let him out of the basement?

Bring your best “bbq ribs”, Zeke!

Once again, we gain valuable insight into the mind of Zeke.... Scary.

I think he drinks soy latte...

Sure. Sure it did.

Ha!! Is THAT where you got that ‘recipe’ for ribs boiled in BBQ sauce?!! That explains a lot....

I’ll just let my meat speak for itself.

Not saying ribs boiled in BBQ sauce doesn’t taste good...in just saying it’s NOt bbq. Mine will be done the proper way.

I’ll do a couple of racks the RIGHT way