London BBQer
Well-known member
Hi everyone,
Thanks for taking the time to help me out with this dilemma. Lunch is due on the table tomorrow, today is Sunday, shops closing early, and bank holiday tomorrow so really need some cooking advice pretty quick if possible!! :decision:
You'll see from the photos that I have bought Ribs with the belly attached. The butcher at the farm I bought them from this morning persuaded me to keep it on, and since I was paying for pork belly weight, I thought I would find recipes/guidance when I got home. Been struggling to find some concrete advice/method though.
I have 4 of these cuts, and want to smoke them all at the same time on my Weber One Touch Premium, Smokenator attached, using apple wood chunks over approx 5hrs. They would be placed up on the Hovergrill - as long as they all fit on, otherwise on the standard grill level too. Have found that if I have meat on both Hovergrill and main grill, the cooking time is slower for the meat on the standard grill height, so would like to try to squeeze the up top if I can.
My standard procedure for the spare ribs would be to dry rub using BBQ Pit Boys regular pork rub, then smoke for several hours topping up water (I usually put a couple of wood chunks in with the unlit coals, as well as on top of the lit ones so I don't really need to worry about adding more as I go - they can sometimes be a pain to fit through the holes in the Smokenator!), and basting with home made BBQ sauce once an hour.
This was my first smoke a few years ago and just loved the way they turned out! http://www.bbq-brethren.com/forum/showthread.php?t=115962
I managed to buy a Maverick ET-732 a month ago and found it to be a great device. So will use it to monitor the grill and meat temps throughout the cook.
So, what I need to know:
1) Can I prep it the same way as I do for ribs?
2) Longer cooking time?
3) What temp should I be going for internally?
4) Any other good advice? Can't really afford to replace and/or re-cook these if I screw it up!!
Cooking for quite a few neighbours, so the heat is on!!!
Thanks for taking the time to help me out with this dilemma. Lunch is due on the table tomorrow, today is Sunday, shops closing early, and bank holiday tomorrow so really need some cooking advice pretty quick if possible!! :decision:
You'll see from the photos that I have bought Ribs with the belly attached. The butcher at the farm I bought them from this morning persuaded me to keep it on, and since I was paying for pork belly weight, I thought I would find recipes/guidance when I got home. Been struggling to find some concrete advice/method though.
I have 4 of these cuts, and want to smoke them all at the same time on my Weber One Touch Premium, Smokenator attached, using apple wood chunks over approx 5hrs. They would be placed up on the Hovergrill - as long as they all fit on, otherwise on the standard grill level too. Have found that if I have meat on both Hovergrill and main grill, the cooking time is slower for the meat on the standard grill height, so would like to try to squeeze the up top if I can.
My standard procedure for the spare ribs would be to dry rub using BBQ Pit Boys regular pork rub, then smoke for several hours topping up water (I usually put a couple of wood chunks in with the unlit coals, as well as on top of the lit ones so I don't really need to worry about adding more as I go - they can sometimes be a pain to fit through the holes in the Smokenator!), and basting with home made BBQ sauce once an hour.
This was my first smoke a few years ago and just loved the way they turned out! http://www.bbq-brethren.com/forum/showthread.php?t=115962
I managed to buy a Maverick ET-732 a month ago and found it to be a great device. So will use it to monitor the grill and meat temps throughout the cook.
So, what I need to know:
1) Can I prep it the same way as I do for ribs?
2) Longer cooking time?
3) What temp should I be going for internally?
4) Any other good advice? Can't really afford to replace and/or re-cook these if I screw it up!!
Cooking for quite a few neighbours, so the heat is on!!!