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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-02-2014, 08:43 AM   #1
CharredApron
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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!
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Unread 03-02-2014, 08:45 AM   #2
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Very nice!
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Unread 03-02-2014, 08:52 AM   #3
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Mouth watering!
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Unread 03-02-2014, 09:21 AM   #4
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drool...
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Unread 03-02-2014, 09:34 AM   #5
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I bet they will be nice and tender but they are big enough to carve with that Stihl in a pinch
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Unread 03-02-2014, 09:35 AM   #6
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Quote:
Originally Posted by dwfisk View Post
I bet they will be nice and tender but they are big enough to carve with that Stihl in a pinch
That may happen yet! Dave.
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Unread 03-02-2014, 09:37 AM   #7
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Is it bad that I've been waiting to see the SF smoker cooking those big fat ribs all weekend?
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Unread 03-02-2014, 09:37 AM   #8
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That's a nice hunk o' pork! I can't wait for the final results!
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Unread 03-02-2014, 09:39 AM   #9
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Quote:
Originally Posted by lantern View Post
Is it bad that I've been waiting to see the SF smoker cooking those big fat ribs all weekend?
Not at all, I have been waiting for the same thing!
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

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Unread 03-02-2014, 09:39 AM   #10
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Quote:
Originally Posted by Ron_L View Post
That's a nice hunk o' pork! I can't wait for the final results!
Me neither!
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Backyard Disasters are my specialty.

"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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
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Unread 03-02-2014, 09:40 AM   #11
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Lookin mighty tasty Jed!
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Unread 03-02-2014, 10:19 AM   #12
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Outstanding!
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Unread 03-02-2014, 10:52 AM   #13
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Ok dang it I just ate and for some reason am craving ribs
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Unread 03-02-2014, 11:08 AM   #14
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Default Final Pr0n









belly cooked perfect this was a really long cook for ribs because I wanted the fat to render and I cooked them bones down on the top rack at 225, Nothing but Yardbird rub and the flavor is tremendous!

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Backyard Disasters are my specialty.

"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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
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Unread 03-02-2014, 11:24 AM   #15
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Looks danged fine Jed!!
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