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
IMG_1198 di BBQness, su Flickr
Trimmed, not very well in the meat side
IMG_1209 di BBQness, su Flickr
In fridge in veggies bath to infuse some hearty flavor
IMG_1230 di BBQness, su Flickr
Set the 26 OTG w/ snake method and pizza pan in foil to shield and diffuse the heat
IMG_1225 di BBQness, su Flickr
Rub with Killer Hog 1 layer dry rub and let it rest 1 hour in fridge
IMG_1244 di BBQness, su Flickr
Start smoking at 220 F and went on for 3 hours till the bent test said yes
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
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
IMG_1297 di BBQness, su Flickr
IMG_1301 di BBQness, su Flickr
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
IMG_1198 di BBQness, su Flickr
Trimmed, not very well in the meat side
IMG_1209 di BBQness, su Flickr
In fridge in veggies bath to infuse some hearty flavor
IMG_1230 di BBQness, su Flickr
Set the 26 OTG w/ snake method and pizza pan in foil to shield and diffuse the heat
IMG_1225 di BBQness, su Flickr
Rub with Killer Hog 1 layer dry rub and let it rest 1 hour in fridge
IMG_1244 di BBQness, su Flickr
Start smoking at 220 F and went on for 3 hours till the bent test said yes
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
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
IMG_1297 di BBQness, su Flickr
IMG_1301 di BBQness, su Flickr
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