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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-02-2010, 07:21 AM   #1
smokemaster1
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Default 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.
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Unread 10-02-2010, 08:24 AM   #2
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Lookin' good!
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Unread 10-02-2010, 08:40 AM   #3
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I am shocked everyday how good BBQ looks everytime I see it.
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Unread 10-02-2010, 08:47 AM   #4
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Nice belly!
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Unread 10-02-2010, 09:09 AM   #5
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You are makin' me hungry ... All looks great!
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Unread 10-02-2010, 09:10 AM   #6
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Looks good from here
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Unread 10-02-2010, 09:52 AM   #7
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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.






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Unread 10-02-2010, 09:57 AM   #8
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That is some nice belly you got there. How was it?
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Unread 10-02-2010, 09:58 AM   #9
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Crunchy crackling and tender meat.
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Unread 10-02-2010, 10:31 AM   #10
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I'm gonna ask my buddy Dennessey if he wants to make a roadtrip to Germany with me!
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Unread 10-02-2010, 10:37 AM   #11
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That's what I was waiting for! Very nice
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Unread 10-02-2010, 10:41 AM   #12
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MMMMMmmmm...... all looks fantastic! Thanks for posting!
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Unread 10-02-2010, 11:52 AM   #13
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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?
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Unread 10-02-2010, 12:05 PM   #14
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Can you ship me a couple plates of that? Looks yummy!!!
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Unread 10-02-2010, 12:10 PM   #15
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Quote:
Originally Posted by BrewerDJ View Post
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.
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