roncoinc
Full Fledged Farker
Went to a store i never been to and saw a deal on country style pork rib's
usually from the boston butt or whatever.
these had bones in them and they looked like rib's ??
used a salty Memphis style rub and let em sit as the smoker got going.
225 i put em in over an oak fire...
my little made up rig requires attention ever 15 min,,adjust one side air intake or the other,two chimneys to close or open,ad wood, etc,,,temp one time went to 300.
3 1/2 hrs it took for these small pieces of meat to get to 195* it.
when peeking or turning over i could see juicy goodness bubbling up thru the surface of the meat
no mop just the rub gave an awesome bark,,,dark colored but soft to the bite.
meat fell apart like a butt would with plenty of juice as seen on the plate.
after a couple of bites i noticed something,,,familiar,,,then i remembered,,salt and smoke = ham !!!
tho it was just a ,,bit of a background taste only in some areas it reminded me of over salting pork and smoke !
so thats it for me,,no more brine on pork if it will get a lot of smoke !!.
other wise these are some of the best i have ever tasted
sorry about the poor pix but in the cut open piece you can see the smoke ring and the falling apart sections and the firmer part that had the "hint " of ham flavor.i meen,,it was just barely there , but i didn't want any ham
I just couldn't gnaw on them bones any more !!!
and WHAT are bones doing in country style pork rib's ""
usually from the boston butt or whatever.
these had bones in them and they looked like rib's ??
used a salty Memphis style rub and let em sit as the smoker got going.
225 i put em in over an oak fire...
my little made up rig requires attention ever 15 min,,adjust one side air intake or the other,two chimneys to close or open,ad wood, etc,,,temp one time went to 300.
3 1/2 hrs it took for these small pieces of meat to get to 195* it.
when peeking or turning over i could see juicy goodness bubbling up thru the surface of the meat
no mop just the rub gave an awesome bark,,,dark colored but soft to the bite.
meat fell apart like a butt would with plenty of juice as seen on the plate.
after a couple of bites i noticed something,,,familiar,,,then i remembered,,salt and smoke = ham !!!
tho it was just a ,,bit of a background taste only in some areas it reminded me of over salting pork and smoke !
so thats it for me,,no more brine on pork if it will get a lot of smoke !!.
other wise these are some of the best i have ever tasted
sorry about the poor pix but in the cut open piece you can see the smoke ring and the falling apart sections and the firmer part that had the "hint " of ham flavor.i meen,,it was just barely there , but i didn't want any ham
I just couldn't gnaw on them bones any more !!!
and WHAT are bones doing in country style pork rib's ""
