Cookaholics Bulletin Board

I am making my first Sauvier recipe, which is for mustard glazed ham ribs (basically cured pork ribs). I have brined them for three days per the recipe but I just noticed that the final smoking step calls for a stovetop smoker with no alternate directions for an actual smoker. I am wondering what temp I should go for. I am assuming something like 225 since it is ribs for five hours.

Any thoughts?

--Lisa

Sounds perfect to me.

Thanks, Wino. I will let you all know how they turn out. They sounded interesting ("like biting into grilled bacon").

http://www.saveur.com/mustard-glazed-ham-ribs-recipe

--Lisa

Back at ya - thanks for the link
I'm on the road for biz but I'll try them in about 2 weeks. That is a loooong marinade.

It isn't a marinade really, it is a wet cure, the same as I would use for to make bacon! We will have to see how they are. I have a feeling it is going to be a love them or hate them thing.

--Lisa

The final result had potential, but were not anywhere near a winner. Yes, they tasted like grilled ham, in a good way. Really, really, really salty ham, in bad way. I will make them again but I will either cut the salt by 1/3 or I might steam them in the pressure cooker for 5 mins for additional tenderizing (or par boil them) to remove some of the salt.

I know better than to try out a recipe I haven't tried before and take it to someone's house. Fortunately, these people are foodies and are happy to eat experiments. But they were salty enough I was a little embarrassed.

--Lisa

PS - amended the SL so that I can find this thread by search later.

PPS -I meant to mention that the glaze, which I had to riff on because I didn't have sorghum syrup was a clear winner and will be part of our rotation.