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Old 03-02-2014, 09:43 AM   #1
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default Bone in pork belly all day! Smoked with a wine barrel.

I made a friend last week that raises hogs all naturally in the Mountain Noir near our house. I told him I was looking for ribs to cook in KCBS competitions coming up in Europe this spring and summer. He hooked me up with these the other day.



I got up this morning and got busy. I fired up Tushka Myron Style.



"Wandered around looking for wood to cook with" and I found this old wine barrel.



I knocked off the rings and got out the trusty Stihl.



Problem solved.



Whipped out my ribs



Rub them lightly with some Yardbird



On they went!



2.5hours later at 250 degrees



Wrapped them in Butchers paper and they are still on at 200 degrees for the rest of the day! Slow fat rendering goodness!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
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