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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-25-2020, 12:29 PM   #16
thirdeye
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Quote:
Originally Posted by Kai Yaker View Post
Does the cure make them a little "hammy"? I turned a pork butt into pulled "ham" pork. Liked it.


Yaker
Yep, similar to a ham steak. Any of the Buck board cures (dry or wet) will work.
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Old 10-25-2020, 11:14 PM   #17
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Looks great, I love doing the thick chops 2" or so on my pellet smoker , about a hour or 2 depending on how pushed for time I am lol, I have tried a few of JH rubs and all have been great so far, would the sugar maple work well on pork ribs?

Thanks. I haven’t tried the sugar maple rub on ribs but I will next time. Thanks for the suggestion!


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Old 10-25-2020, 11:15 PM   #18
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My replies seem to go into outerspace

Great looking chops and as commented greatcrust
What cut are these chops? shoulder, Leg?

Just a good old pork loin, that’s all I know. Lol.


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Old 10-26-2020, 12:28 AM   #19
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