Thread: The pR0nfather
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Old 06-17-2013, 06:22 AM   #1
Swine Spectator
is One Chatty Farker

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Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
Default The pR0nfather

Its Father's Day, and what does daddy want to do? Q, of course!

I treated myself to a rack of Berkshire pork spare ribs from Chappapeela Farms .

and seasoned them...

Then I bought some Cornish hens and defrosted a pack of my Hotstack Brisket Sausage.

Oh, and how about a little Napa Cabbage?

I decided to cook these ribs hot and fast (Not my usual 225...). I started them at 300, and dropped to 275 after 30 minutes. I held them there for three hours, then wrapped. After one hour wrapped here is what they looked like:

Back on for an hour and a half to glaze. I also added the Cornish hens, brisket sausage, and Napa Cabbage at this time. Then I added some fresh-ground beef balls. (no oink in these)

....and the finished product:

Shirley Fab 24" x 60", 26.75" OTG, 22.5" WSM, SJG, Fiskstone charcoal griddle

(Former pits: Klose 20" x 48" (aka: "Smokey Mary"), New Braunfel's El Dorado)
"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

"Stick burning/ fire management is the manual transmission of the bbq world!" - W.I.T.W.A.G?

Certified IMBAS MOINK Baller!
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