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Ribs and Fish  Rate Topic 
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 Posted: Sat May 16th, 2009 11:14 pm
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Keith Krych
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I did a little smoking today, two racks of ribs then some steelhead from Wheatly last year.

I put dry rub on the ribs last night and started smoking them at noon.  They were ready by 3:30.  Yum!! :eat:

Then I put the steelhead on for a couple of hours. 

See you all Thursday at the meeting.

Keith

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 Posted: Sat May 16th, 2009 11:15 pm
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Keith Krych
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The ribs are done!

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 Posted: Sat May 16th, 2009 11:15 pm
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Keith Krych
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The fish.

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 Posted: Sun May 17th, 2009 10:21 am
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carpazoid
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Keith,

Did you soak the wood chips??



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 Posted: Sun May 17th, 2009 12:23 pm
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Keith Krych
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The wood chips were from Moose's apple tree.

Don, aka Sweetwater, ran them thru his wood chipper for me.

Yes I soak the chips for about an hour befor I started smoking.

I also use a dry cure on my fish.  1 1/2 cup salt, 1 cup brown sugar, 1/2 cup reg sugar, some tony chaseries creeole seasoning, some onion powder and some garlic powder.  I also put some maple syrup on at the end of the smoking.

I put the Dry rub on about 18 hours befor I smoke the fish.  hen wash the rub off and let dry like a normal wet cure.



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 Posted: Tue May 19th, 2009 04:42 pm
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chumpchangechar
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Holy crap them turned perfect! they must have been chow. About what temp. did you smoke them at? Looks like ill be makin ribs and fish this weekend after seeing that.:good job:



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 Posted: Tue May 19th, 2009 04:57 pm
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Keith Krych
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I try to keep the smoker at 225. 



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 Posted: Wed May 20th, 2009 03:48 am
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Moose
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That's some tasty looking ribs there Keith.  I can't wait to taste them Thursday evening.

Good Fishing,  MOOSE



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