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Smoked meats

- salty_3ggs [2494247]
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Thread created on 13:56:52 - 20/09/21 (1 month ago)

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Last replied 00:25:51 - 25/10/21 (3 days ago)

So I started a food business here in PH selling smoked meats. I currently offer babyback ribs and spareribs. Can anyone offer some tips on some new sauces that I can use or maybe some hidden technique that isnt on the internet and that may have been developed from personal experience in smoking it?
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So I started a food business here in PH selling smoked meats. I currently offer babyback ribs and spareribs. Can anyone offer some tips on some new sauces that I can use or maybe some hidden technique that isnt on the internet and that may have been developed from personal experience in smoking it?
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- Delighted_Gloom [2626138]
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Posted on 09:27:36 - 27/09/21 (1 month ago)
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eyyy smoked meattttt
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eyyy smoked meattttt
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Last edited by Delighted_Gloom on 09:27:50 - 27/09/21
- Comrade_Joe [1691447]
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Posted on 19:08:01 - 29/09/21 (28 days ago)
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salty_3ggs [2494247]
So I started a food business here in PH selling smoked meats. I currently offer babyback ribs and spareribs. Can anyone offer some tips on some new sauces that I can use or maybe some hidden technique that isnt on the internet and that may have been developed from personal experience in smoking it?

I don't have any professional experience but i've been smoking meats for about 10 yrs. You can do different rubs/sauces. I got 3rd place in a rib cookoff with a sweet and spicy St. Louis cut rib. Applesauce for the sweet and ancho chili powder for the heat.
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I don't have any professional experience but i've been smoking meats for about 10 yrs. 

You can do different rubs/sauces. I got 3rd place in a rib cookoff with a sweet and spicy St. Louis cut rib. Applesauce for the sweet and ancho chili powder for the heat.
```
- Absinthian [2263711]
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Posted on 00:25:51 - 25/10/21 (3 days ago)
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I was pit boss at a Texas style BBQ joint so I know a few things about the trade. My best piece of advice: Don't forget the most important flavor imparter when smoking meat: the Smoke. Experiment with different types of wood in combination with different dry spice rubs. When smoking, you want to the flavor of the meat and smoke to shine through so keep the sauces off until the very end if you put them on at all. I make my own dry rubs, my current favorite is a mixture of char sui mix, cumin and a bunch of basic dry rub ingredients. Smoke the ribs with cherry wood. Or I'll make a Southwest rub: chipotle powder, mesquite flour paste and mesquite smoke.
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I was pit boss at a Texas style BBQ joint so I know a few things about the trade. 

My best piece of advice: Don't forget the most important flavor imparter when smoking meat: the Smoke. 
Experiment with different types of wood in combination with different dry spice rubs. 
When smoking, you want to the flavor of the meat and smoke to shine through so keep the sauces off until the very end if you put them on at all.
I make my own dry rubs, my current favorite is a mixture of char sui mix, cumin and a bunch of basic dry rub ingredients. Smoke the ribs with cherry wood.
Or I'll make a Southwest rub: chipotle powder, mesquite flour paste and mesquite smoke.
```