A porky day with the Large Egg

R2Egg2Q · 03-31-2018, 08:07 PM

I had some ribs and skin on pork belly to cook. I decided to try pork belly burnt ends and removed the skin. The belly was a little on the thin side so my cubes were only about 3/4" to 1" in size. Put the belly cubes and ribs (one rack of baby back, one rack of St. Louis spares) all on the Large Egg.

Got a page from work and while distracted by work and doing another cook on my Small Egg overcooked the belly burnt ends enough that I didn't take pics of them (still edible but disappointing). The ribs were fine.

Threw the skin on after the ribs were removed in an attempt to make some cracklins. Cooked them indirect probably for about 90 mins, then poked holes in the skin with a pick and cooked it direct to get the skin to crisp and puff up:

They came out better than I expected and made for a nice finish to a porky day.

Thanks for looking!

KORND4WG X · 03-31-2018, 08:21 PM

Ribs look perfect and those cracklins got my attention

gun smoke · 03-31-2018, 08:26 PM

Damn that looks good!!!

ShadowDriver · 03-31-2018, 08:44 PM

It's a drive to CA from here, but it'd be worth it!

That look fantastic!

tom b · 03-31-2018, 10:11 PM

Righteous!

Hoss · 03-31-2018, 11:08 PM

Ribs look Tastee.The " cracklings" skin looks divine.I have had the same problem with pork belly burnt ends.Easily under/ over cooked.

rwalters · 03-31-2018, 11:20 PM

WOW that looks good... all of it!!!

03-31-2018, 08:07 PM	#1
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	A porky day with the Large Egg I had some ribs and skin on pork belly to cook. I decided to try pork belly burnt ends and removed the skin. The belly was a little on the thin side so my cubes were only about 3/4" to 1" in size. Put the belly cubes and ribs (one rack of baby back, one rack of St. Louis spares) all on the Large Egg. Got a page from work and while distracted by work and doing another cook on my Small Egg overcooked the belly burnt ends enough that I didn't take pics of them (still edible but disappointing). The ribs were fine. Threw the skin on after the ribs were removed in an attempt to make some cracklins. Cooked them indirect probably for about 90 mins, then poked holes in the skin with a pick and cooked it direct to get the skin to crisp and puff up: They came out better than I expected and made for a nice finish to a porky day. Thanks for looking! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

03-31-2018, 08:26 PM	#3
gun smoke Full Fledged Farker Join Date: 11-05-13 Location: northern mi.	Damn that looks good!!! __________________ argentine grill, lg bge, mini, kettle, big poppas uds, blackstone griddle, insulated cabinet, campfire grate, rf fully loaded homemade bbq trailer aka "grillzilla", [B]proverbs 27:17 as iron sharpens iron so one man sharpens another[/B]

03-31-2018, 08:44 PM	#4
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	It's a drive to CA from here, but it'd be worth it! That look fantastic! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

03-31-2018, 10:11 PM	#5
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Righteous! __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

03-31-2018, 11:20 PM	#7
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	WOW that looks good... all of it!!! __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

03-31-2018, 08:21 PM	#2
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA	Ribs look perfect and those cracklins got my attention

03-31-2018, 11:08 PM	#6
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Ribs look Tastee.The " cracklings" skin looks divine.I have had the same problem with pork belly burnt ends.Easily under/ over cooked.