Smoked Surf and Turf

Scrubbed down the MAK, and getting ready to smoke some St. Louis style ribs and Alton Brown cured salmon!

We’ve been testing timing and heat for the ribs, to get the perfect pull off the bone texture, while not overcooking it, or losing the bark. Some people do the 3-2-1 method of timing, but I think that’s just a little too long for our setup at 225. Even with adding apple juice on our last smoke, the ribs dried out. This time we’re trying 3-2-rest. So 3 hours on smoke, 2 hours wrapped with apple juice, and then wrapped in towels and rested. Similar to the faux cambro method for brisket.

The salmon is using Alton Brown’s standby method of curing and then cold smoking. I cure for at least 12 hours, up to 24, in the fridge. Rinse and pat dry, so that it can form the pellicle on the surface. Then into the cold smoke box while the ribs are on the hot box. Amazing color, and I’ve never had a single complaint!

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