erwinjohn
Knows what a fatty is.
- Joined
- Oct 6, 2009
- Location
- Manila, PH
Finally after a week's delay, my first attempt at cooking on my newly built UDS!!
I bought all the ingredients that I needed for my first cook! My butcher got me 6lb. rack of ribs, took the membranes off and I opted to marinade them first with unsweetened pineapple juice before rubbing them later with Dr. BBQ's Big Time Rub (recipe courtesy of NorthwestBBQ, thanks bro!). I haven't seen any ready made rubs in the supermarket shelves here so I'm definitely settled with making my own rub.
I prepared a home made breakfast sausage of ground pork, marjoram, sage, dried parsley, thyme, ground coriander, pepper flakes, garlic, brown sugar, salt and a pinch of clove. I placed a lightly oiled cling wrap on a sushi mat and spread the mixed ground pork into a rectangular shape. I sauteed some garlic, onions, carrots, squash, red and green bell peppers and some spices for the stuffing.... spread it around the spiced ground pork, added boiled eggs, vienna sausage and grated cheddar cheese on top. The sushi mat is such a good tool for rolling a stuffed fatty. I had some extra fatty, made 4 moinks out of it and rolled them over with panko bread crumbs.
The chicken wings are now in the fridge marinated with orange juice, dark soy sauce, sesame oil, pepper flakes and minced ginger. I made some coleslaw as well and the dressing is now blending well with the cabbage, carrots, raisins, green and red bell peppers inside the fridge.
Below are the photos.... I finished preparing them around 1am. I'll start seasoning the drum later around 1pm (Sunday) and will start cooking hopefully an hour after. After reading some threads lengthily, my plan is to cook the ribs for 4 to 4.5 hours with the 2.5-1-.30 method with the temp. averaging about 225 to 230 degrees F. Do I have the right plan? Will be posting more photos as I start cooking later. I got pretty exhausted with all the kitchen preparation but it's all worth the wait. We're all set to devour everything by dinner time later :biggrin:
Thank you for looking at the pics... feedbacks are definitely welcome as this is my first ever cook with my newly built UDS!!! I hope it turns out well. It's 3am now and I need to get some zzzzzz's. Will post updates later.....
I bought all the ingredients that I needed for my first cook! My butcher got me 6lb. rack of ribs, took the membranes off and I opted to marinade them first with unsweetened pineapple juice before rubbing them later with Dr. BBQ's Big Time Rub (recipe courtesy of NorthwestBBQ, thanks bro!). I haven't seen any ready made rubs in the supermarket shelves here so I'm definitely settled with making my own rub.
I prepared a home made breakfast sausage of ground pork, marjoram, sage, dried parsley, thyme, ground coriander, pepper flakes, garlic, brown sugar, salt and a pinch of clove. I placed a lightly oiled cling wrap on a sushi mat and spread the mixed ground pork into a rectangular shape. I sauteed some garlic, onions, carrots, squash, red and green bell peppers and some spices for the stuffing.... spread it around the spiced ground pork, added boiled eggs, vienna sausage and grated cheddar cheese on top. The sushi mat is such a good tool for rolling a stuffed fatty. I had some extra fatty, made 4 moinks out of it and rolled them over with panko bread crumbs.
The chicken wings are now in the fridge marinated with orange juice, dark soy sauce, sesame oil, pepper flakes and minced ginger. I made some coleslaw as well and the dressing is now blending well with the cabbage, carrots, raisins, green and red bell peppers inside the fridge.
Below are the photos.... I finished preparing them around 1am. I'll start seasoning the drum later around 1pm (Sunday) and will start cooking hopefully an hour after. After reading some threads lengthily, my plan is to cook the ribs for 4 to 4.5 hours with the 2.5-1-.30 method with the temp. averaging about 225 to 230 degrees F. Do I have the right plan? Will be posting more photos as I start cooking later. I got pretty exhausted with all the kitchen preparation but it's all worth the wait. We're all set to devour everything by dinner time later :biggrin:
Thank you for looking at the pics... feedbacks are definitely welcome as this is my first ever cook with my newly built UDS!!! I hope it turns out well. It's 3am now and I need to get some zzzzzz's. Will post updates later.....
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