Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Hi Brethren,
I got a pork asado (spare ribs 6" large with tips cut off) and I set the 26 OTG for indirect smoking L&S. I use snake method but I went wrong with briqs number, 3 instead of 4. Thus all my cook session was round 220/230 F instead of 250F.
Anyway this is the the story.
Untrimmed pork asado, w/tip on
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5591%2F14878647361_4b50ddcdb8_c.jpg&hash=a895c8be793e0cb937219ec845ad3f62)
IMG_1198 di BBQness, su Flickr
Trimmed, not very well in the meat side
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3889%2F14881483325_70e316e677_c.jpg&hash=e7e11a9c9e5c81328e41d35325fd38b0)
IMG_1209 di BBQness, su Flickr
In fridge in veggies bath to infuse some hearty flavor
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3919%2F14858161486_3b99d45edc_c.jpg&hash=26b87e1aa0526cf3bb8a2c36fa24ade2)
IMG_1230 di BBQness, su Flickr
Set the 26 OTG w/ snake method and pizza pan in foil to shield and diffuse the heat
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5558%2F14694638038_809d29216c_c.jpg&hash=aae31eac54d99e260be5a6ecf776c9bc)
IMG_1225 di BBQness, su Flickr
Rub with Killer Hog 1 layer dry rub and let it rest 1 hour in fridge
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3893%2F14694210180_8e534dfc5a_c.jpg&hash=d61e73fdee70e7e4a48dd709530847b0)
IMG_1244 di BBQness, su Flickr
Start smoking at 220 F and went on for 3 hours till the bent test said yes
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5591%2F14693683088_cf3119aab8_c.jpg&hash=d62e63e977c81439ec646533adf5bff8)
IMG_1273 di BBQness, su Flickr
Then in foil with some light brown sugar, butter, honey and WATER. No apple juice this time because I run out of it. 1 glass more or less.
Back in the kettle for 1 hour and 30 minutes when I unfoiled to check and it was like this
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3865%2F14693378180_7ce59b14c4_c.jpg&hash=49ce696f786d7f9d7173da49f12fce4f)
IMG_1285 di BBQness, su Flickr
Then I let it dry for 30 minutes (same cooking T) and sauced it whit a light layer home made sauce.
20 minutes later it was like this
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3842%2F14693240997_b39eb25ce0_c.jpg&hash=6a837bd08f4312fd7cf75d44642ad62d)
IMG_1297 di BBQness, su Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3907%2F14693079668_cae2d8eeeb_c.jpg&hash=8302b7bd75be292f290e65f50412f4ff)
IMG_1301 di BBQness, su Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5556%2F14879013832_ba4069b5d0_c.jpg&hash=8dfdd79206d82ae9fcc503c6f417172b)
IMG_1315 di BBQness, su Flickr
They were super moist but I didn't trim well so you can see some fat in the slices and in the bite through. Tenderness was quite good maybe a little overdone. Taste for me was good.
Next, I will shorten foil phase a little, maybe 15 min, and will trim much better because at this LOW temp fat doesn't melt well/much, but moistness was spot on.
All details at [ame]http://youtu.be/wLAf2n_7b3o[/ame]
Thanks for stopping by.
Enrico
I got a pork asado (spare ribs 6" large with tips cut off) and I set the 26 OTG for indirect smoking L&S. I use snake method but I went wrong with briqs number, 3 instead of 4. Thus all my cook session was round 220/230 F instead of 250F.
Anyway this is the the story.
Untrimmed pork asado, w/tip on
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5591%2F14878647361_4b50ddcdb8_c.jpg&hash=a895c8be793e0cb937219ec845ad3f62)
IMG_1198 di BBQness, su Flickr
Trimmed, not very well in the meat side
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3889%2F14881483325_70e316e677_c.jpg&hash=e7e11a9c9e5c81328e41d35325fd38b0)
IMG_1209 di BBQness, su Flickr
In fridge in veggies bath to infuse some hearty flavor
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3919%2F14858161486_3b99d45edc_c.jpg&hash=26b87e1aa0526cf3bb8a2c36fa24ade2)
IMG_1230 di BBQness, su Flickr
Set the 26 OTG w/ snake method and pizza pan in foil to shield and diffuse the heat
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5558%2F14694638038_809d29216c_c.jpg&hash=aae31eac54d99e260be5a6ecf776c9bc)
IMG_1225 di BBQness, su Flickr
Rub with Killer Hog 1 layer dry rub and let it rest 1 hour in fridge
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3893%2F14694210180_8e534dfc5a_c.jpg&hash=d61e73fdee70e7e4a48dd709530847b0)
IMG_1244 di BBQness, su Flickr
Start smoking at 220 F and went on for 3 hours till the bent test said yes
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5591%2F14693683088_cf3119aab8_c.jpg&hash=d62e63e977c81439ec646533adf5bff8)
IMG_1273 di BBQness, su Flickr
Then in foil with some light brown sugar, butter, honey and WATER. No apple juice this time because I run out of it. 1 glass more or less.
Back in the kettle for 1 hour and 30 minutes when I unfoiled to check and it was like this
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3865%2F14693378180_7ce59b14c4_c.jpg&hash=49ce696f786d7f9d7173da49f12fce4f)
IMG_1285 di BBQness, su Flickr
Then I let it dry for 30 minutes (same cooking T) and sauced it whit a light layer home made sauce.
20 minutes later it was like this
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3842%2F14693240997_b39eb25ce0_c.jpg&hash=6a837bd08f4312fd7cf75d44642ad62d)
IMG_1297 di BBQness, su Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3907%2F14693079668_cae2d8eeeb_c.jpg&hash=8302b7bd75be292f290e65f50412f4ff)
IMG_1301 di BBQness, su Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5556%2F14879013832_ba4069b5d0_c.jpg&hash=8dfdd79206d82ae9fcc503c6f417172b)
IMG_1315 di BBQness, su Flickr
They were super moist but I didn't trim well so you can see some fat in the slices and in the bite through. Tenderness was quite good maybe a little overdone. Taste for me was good.
Next, I will shorten foil phase a little, maybe 15 min, and will trim much better because at this LOW temp fat doesn't melt well/much, but moistness was spot on.
All details at [ame]http://youtu.be/wLAf2n_7b3o[/ame]
Thanks for stopping by.
Enrico