OT: Is that Jersey pork product the same as spam?
- Thread starter RUSK97
- Start date
I'll have to look for peach. Any tips for doing pork ribs? Only change im making is a coarser rub.
Several tips, if you don't mind me saying.
1. Only use baby back ribs. ONLY BABY BACKS! They are $2.99 a pound down here. Look for meaty ribs.
2. Wash them in room temp water and turn them onto their meaty side.
3. Remove the white membrane close to the bones by sliding a paring knife under the 5th rib and gently lift the membrane up at that point. Slide a finger under the knife and lift up . Careful! It is somewhat delicate! But it will come off easily as you lift it and move down the rib. Removing it is part of the secret of tender ribs.
4. If you boil the ribs I will personally come shoot you. That is blasphemy.
5. Use a rub that has the spices you enjoy; paprika, garlic, onion, etc.
6. I gave samples of my rub out when I was there in September. Anyone care to comment if they have tried it?
7. Use your rub generously. Don't be shy about it!
8. Pecan, hickory, Apple, are all good woods to use in smoking.
9. Use a drip pan that is filled with hot water and room temperature beer. I use 2 cans of cheap beer in my drip pan and even more in me while cooking.
10. Cook at 225- 250 degrees for 2.5-3.5 hours. You want the internal temperature on the meatiest part of the ribs to be at 165 degrees. Use a thermonmeter!
11. Be careful pulling them out of your smoker! They will be prone to falling off the bone and falling apart.
12. If you want a sample of my rub, contact me. I will send you some free of charge if you want. Contributions would be acceptable if you wish. I just love to see people enjoy good food.
Kchogfan1 at yahoo dot com is my e mail address.
Pork roll nourishes the soul as well as the stomach. There are few things I miss about New Jersey more than that sacred breakfast meat, which I did find at a Smith's in Las Vegas last year once but haven't seen since.
Odd thing -- growing up, my mother, born in Newark but raised along the Bayshore, always called it "Taylor Ham." Sure, she only bought Taylor's, never Case's, but somewhere about the time I was almost out of high school it became "pork roll." Educated later in life? Slow escape from my grandmother's influence? Doesn't matter. It was the same blessed thing. In a frying pan, on the griddle thing in the center of her stove or -- gasp! -- microwaved, a pork roll sandwich was my favorite before-school breakfast. On weekends, pork roll with scrambled eggs or pancakes. "You want sausage or pork roll?" Silly question, Ma. Silly question.
Odd thing -- growing up, my mother, born in Newark but raised along the Bayshore, always called it "Taylor Ham." Sure, she only bought Taylor's, never Case's, but somewhere about the time I was almost out of high school it became "pork roll." Educated later in life? Slow escape from my grandmother's influence? Doesn't matter. It was the same blessed thing. In a frying pan, on the griddle thing in the center of her stove or -- gasp! -- microwaved, a pork roll sandwich was my favorite before-school breakfast. On weekends, pork roll with scrambled eggs or pancakes. "You want sausage or pork roll?" Silly question, Ma. Silly question.
Will disagree with SG as follows:
1. Spare ribs, St Louis cut are the low and slow standard. Nothing wrong with back ribs except that they aren't spares, which have more meat and will take longer, between 5 and 6 hrs.
2. The idea isn't for the water pan or beer to add a bit of steam for cooking or flavor. Flavor comes from the rub and smoke and the moisture comes from the rendering fat. The idea is for the hot liquid to be a heat sink to keep temps stable for a long time. Adding beer serves no purpose. But bricks or sand-filled pots are much better at retaining heat and are also less messy to clean up. The more sand in the vessel the better.
3. Properly cooked rib meat shouldn't fall off the bone. It should require a small amount of pull.
4. 225-230 is the target temp, 250 is too hot.
1. Spare ribs, St Louis cut are the low and slow standard. Nothing wrong with back ribs except that they aren't spares, which have more meat and will take longer, between 5 and 6 hrs.
2. The idea isn't for the water pan or beer to add a bit of steam for cooking or flavor. Flavor comes from the rub and smoke and the moisture comes from the rendering fat. The idea is for the hot liquid to be a heat sink to keep temps stable for a long time. Adding beer serves no purpose. But bricks or sand-filled pots are much better at retaining heat and are also less messy to clean up. The more sand in the vessel the better.
3. Properly cooked rib meat shouldn't fall off the bone. It should require a small amount of pull.
4. 225-230 is the target temp, 250 is too hot.
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Awesome, thank you for the advice - will send you an email - or will catch you next season. Just finished rubbing down all my meat (have fun with that one, board). Everything's in the fridge and ready to go for tomorrow morning. Win or lose, we will eat well.
"Adding beer serves no purpose. But bricks or sand filled pots are much better....."
I think I will keep to my recipe. Thank you very much.
The first ingredient (Cooked Seasoned Pork) is the pulled pork and the rest is the BBQ Sauce. Pulled pork is different from the rest of the list you provided, as well as Pork Roll and SPAM, because you use a tool to rip up a cooked roast instead of grinding / shaping / pressing the meat (Porkinator Pork Puller), (Bear Claw Meat Puller), (RO-man Pork Puller).
It's called Taylor Ham to any real NJ resident . Growing up we would stop at diners to get Taylor ham egg and cheese on a hard role with fries and gravy mmmmm. The Philadelphia influenced no residents want to call it something else .
Yep. That was my point. They are all different. The OP was claiming that Pork Roll and Spam are the same because they are made of pork bits, salt, preservatives, and spices. But there are tons of commercial pork products that contain pork bits, salt, preservatives (even if the preservatives are added as part of a sauce), and spices. And all of those products are different.
Whoa, hold on! I (OP) asked if pork roll and Spam were similar in that they are both formed processed pork bits, salt and preservatives, but different in terms of spices and forming. I've since seen the errors of my ways. I didn't realize how passionate you guys are about this stuff. Heck, even what you call it causes debate. Sorry, but in the end, as tasty as it is, you still shouldn't eat the stuff more than once a year.
