AdamG Posted November 2 Share Posted November 2 I picked up some pork ribs from farmfoods earlier this week. I decided to finally try the cherry glazed ribs that is in the Project Smoke book. Trimmed up, membrane removed and salted to dry brine overnight. Rub mix. Rub on. Kamado set to 120C/250F, whiskey oak chunks smoking away and ribs in. Ribs done and ready for the cherry glaze. I only applied the cherry syrup once just in case I was not keen on it. Ribs wrapped and rested for 30 mins. Sliced pics. They turned out delicious and will be cooking these again soon...more cherry syrup next time to get a more sticky finish. 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted November 3 Share Posted November 3 Seriously impressive looking ribs. What was the flavour profile like, smoke, rub , glaze or a different order??How long was the cook? Next time howmany more glazes do you think you will do? What did you serve them with? Never been decided about cherries/cherry products unless in a cocktail🤣 What do you think about the book??Have assumed no leftovers🥱 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted November 3 Author Share Posted November 3 I only glazed the top once (fear of overpowering with cherry flavour) and this resulted in the saltiness being balanced out on the top, the underside was more salty (not too salty) in comparison, however no flavour came from the glaze. The smoke came through first very closely followed by the rub. Everything was well balanced overall, hard to focus on specific flavours...which I really like. Next time I might go with 2 glazes and then see how that turns out. As for glazing both top and bottom...I really liked that two toned seasoning flavour between slighty salty and balanced. 2 glazes on top may give a sweet top savoury bottom🤔 Cook was 5 hours total, 4.5 hours until probe tender (fall off the bone) and 30 mins just for the glaze to set. This was cooked straight from fridge temp rather than room temp. I served them with a couple of jacket potatoes. But no leftovers sorry🫠 I have had the book a couple of years and always wondered what they would be like, so this time i gave into curiosity, I normally dont go for cherry flavours like you say...the cherry syrup is for cocktails😂 I do like the book, some good recipes however nothing you cant find on the web. There are some recipes that are quite adventurous. Quote Link to comment Share on other sites More sharing options...
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