Trigg Ribs, Moink balls and Belly Pork

smokemaster1 · 10-02-2010, 07:21 AM

My first weekend off in over a month

and it's drizzling outside.

Perfect time for some Q. Been wanting to try some Trigg style ribs for a while, so this is the perfect time :)

Lit a 3/4 full chimney of lump and added it to an almost full charcoal basket of lump with 4 chunks of cherrry wood. Settled at 260.
3 hrs later. Time to Trigg the ribs!
Parkay, onion powder, brown sugar, honey and Tiger Sauce on both sides. Foil and back on the UDS.

Belly Pork scored and rubbed with The Rub Co. rub sample.

Moinks ready for the UDS

Back in the UDS

More to follow.

Boshizzle · 10-02-2010, 08:24 AM

Lookin' good!

PigTamer · 10-02-2010, 08:40 AM

I am shocked everyday how good BBQ looks everytime I see it.

Phubar · 10-02-2010, 08:47 AM

Nice belly!

bbquzz · 10-02-2010, 09:09 AM

You are makin' me hungry ... All looks great!

bluetang · 10-02-2010, 09:10 AM

Looks good from here

smokemaster1 · 10-02-2010, 09:52 AM

Moinks were delicious, Trigg ribs were good. Not as sweet as I expected. They deserve another try. Belly was good too. Maybe Chinese 5 spice or something sweet.

Bluesman · 10-02-2010, 09:57 AM

That is some nice belly you got there. How was it?

smokemaster1 · 10-02-2010, 09:58 AM

Crunchy crackling and tender meat.

Phubar · 10-02-2010, 10:31 AM

I'm gonna ask my buddy Dennessey if he wants to make a roadtrip to Germany with me!

bluetang · 10-02-2010, 10:37 AM

That's what I was waiting for! Very nice

Smiter Q · 10-02-2010, 10:41 AM

MMMMMmmmm...... all looks fantastic! Thanks for posting!

BrewerDJ · 10-02-2010, 11:52 AM

I've never done a pork belly. That looks GREAT! Is that something that I should be able to get at the supermarket or do I need to head to the butcher? I know it's done when it's done but about how long do you smoke that? Is that something you should flip over when it's about half done or just leave it alone?

FullBoar · 10-02-2010, 12:05 PM

Can you ship me a couple plates of that? Looks yummy!!!

smokemaster1 · 10-02-2010, 12:10 PM

Quote:

Originally Posted by BrewerDJ

I've never done a pork belly. That looks GREAT! Is that something that I should be able to get at the supermarket or do I need to head to the butcher? I know it's done when it's done but about how long do you smoke that? Is that something you should flip over when it's about half done or just leave it alone?

You should be able to find it in a supermarket. I cooked mine to 200F. I wanted most of the internal fat to render away. You need to turn it over if you're cooking on a UDS. I flipped it on 4 sides and crisped the skin. It's a real inexpensive cut of pork. Give it a try.

10-02-2010, 07:21 AM	#1
smokemaster1 Full Fledged Farker Join Date: 10-11-09 Location: Germany. I'm not German. Just live here. Downloads: 0 Uploads: 0	Trigg Ribs, Moink balls and Belly Pork My first weekend off in over a month and it's drizzling outside. Perfect time for some Q. Been wanting to try some Trigg style ribs for a while, so this is the perfect time :) Lit a 3/4 full chimney of lump and added it to an almost full charcoal basket of lump with 4 chunks of cherrry wood. Settled at 260. 3 hrs later. Time to Trigg the ribs! Parkay, onion powder, brown sugar, honey and Tiger Sauce on both sides. Foil and back on the UDS. Belly Pork scored and rubbed with The Rub Co. rub sample. Moinks ready for the UDS Back in the UDS More to follow. __________________ IMBAS Certified MOINK Baller. WGA, WBS, 2x - UDS & WSM on Wheels,

10-02-2010, 08:24 AM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Lookin' good! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

10-02-2010, 08:47 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice belly! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

10-02-2010, 09:09 AM	#5
bbquzz Knows what a fatty is. Join Date: 11-01-09 Location: Newark, OH Downloads: 0 Uploads: 0	You are makin' me hungry ... All looks great! __________________ [FONT=Arial][SIZE=2]Buzz Price • Chaney Grill [/SIZE][/FONT][FONT=Arial][SIZE=2]• WSM 18.5 • NanoQ [/SIZE][/FONT] [FONT=Arial][SIZE=2]• WSM 22.5 • CyberQ II[/SIZE][/FONT] [FONT=Arial][SIZE=2] • Performer, Black • Master-Touch, Green • Smokey Joe Gold • Q 300 Gasser [/SIZE][/FONT][FONT=Arial][SIZE=2] • KCBS Certified Judge #53267[/SIZE][/FONT]

10-02-2010, 09:10 AM	#6
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Looks good from here __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

10-02-2010, 08:40 AM	#3
PigTamer On the road to being a farker Join Date: 02-03-10 Location: Moorhead,MN Downloads: 0 Uploads: 0	I am shocked everyday how good BBQ looks everytime I see it.

10-02-2010, 09:52 AM	#7
smokemaster1 Full Fledged Farker Join Date: 10-11-09 Location: Germany. I'm not German. Just live here. Downloads: 0 Uploads: 0	Moinks were delicious, Trigg ribs were good. Not as sweet as I expected. They deserve another try. Belly was good too. Maybe Chinese 5 spice or something sweet. __________________ IMBAS Certified MOINK Baller. WGA, WBS, 2x - UDS & WSM on Wheels,

10-02-2010, 09:57 AM	#8
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	That is some nice belly you got there. How was it? __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

10-02-2010, 09:58 AM	#9
smokemaster1 Full Fledged Farker Join Date: 10-11-09 Location: Germany. I'm not German. Just live here. Downloads: 0 Uploads: 0	Crunchy crackling and tender meat. __________________ IMBAS Certified MOINK Baller. WGA, WBS, 2x - UDS & WSM on Wheels,

10-02-2010, 10:31 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I'm gonna ask my buddy Dennessey if he wants to make a roadtrip to Germany with me! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

10-02-2010, 10:37 AM	#11
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	That's what I was waiting for! Very nice __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

10-02-2010, 10:41 AM	#12
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	MMMMMmmmm...... all looks fantastic! Thanks for posting! __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

10-02-2010, 11:52 AM	#13
BrewerDJ On the road to being a farker Join Date: 09-23-10 Location: Springfield, NJ Downloads: 0 Uploads: 0	I've never done a pork belly. That looks GREAT! Is that something that I should be able to get at the supermarket or do I need to head to the butcher? I know it's done when it's done but about how long do you smoke that? Is that something you should flip over when it's about half done or just leave it alone?

10-02-2010, 12:05 PM	#14
FullBoar On the road to being a farker Join Date: 07-06-10 Location: Hanover, PA Downloads: 0 Uploads: 0	Can you ship me a couple plates of that? Looks yummy!!! __________________ Dave UDS Brinkmann Smoke n Pit Weber 22.5" OTG

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