jsimonson0
Full Fledged Farker
- Joined
- May 22, 2006
- Location
- Chicago, IL
Hey folks,
Been MIA for a bit, but back into the swing of thangs and have access to rib belly (spares with the bacon section still attached). Anyone ever smoke one before? I tried it a few weeks ago and wasn't sure about the time, so I stuck with 4-2(cranberry juice)-0 and it came out ok. Should I have firmed it up with an hour or so out of the pan? And do ya trim that monster fat cap before or after cooking? I left it on and was able to peel it back by hand once I took it out of the foil. Still left a nasty-looking layer of fat, but once I got past it, these were the biggest BBQ spare ribs I'd ever seen. The upshot is that the rib belly costs less, by about $.20/lb...
Been MIA for a bit, but back into the swing of thangs and have access to rib belly (spares with the bacon section still attached). Anyone ever smoke one before? I tried it a few weeks ago and wasn't sure about the time, so I stuck with 4-2(cranberry juice)-0 and it came out ok. Should I have firmed it up with an hour or so out of the pan? And do ya trim that monster fat cap before or after cooking? I left it on and was able to peel it back by hand once I took it out of the foil. Still left a nasty-looking layer of fat, but once I got past it, these were the biggest BBQ spare ribs I'd ever seen. The upshot is that the rib belly costs less, by about $.20/lb...
