Plenty of pork was smoked this past weekend - - spares, baby backs, and pork belly burnt ends!
All of it was smoked on the Assassin 48 with B&B briqs and pecan and cherry wood chunks at about 250*. The baby backs were purchased and cooked for a friend who said they were perfect! Love to hear that because cooking for others always adds just a little more pressure to meet my expectations.
Ribs were seasoned with Killer Hogs Hot and a top coat of Naturiffic Q-Salt and when the color was right I wrapped the ribs in butcher paper with a touch of apple cider vinegar and honey with a splash of a very thin vinegar based bbq sauce.
Unwrapped the ribs for the last 20 minutes to set the glaze. The smoke ring and flavor was deep and very similar to what I produce on the offset, I attribute this to the strong air flow and draw through the center stack of the Assassin.
The pork belly burnt ends were very good but next time I may skip the ride in a covered pan. I liked them more before the braise in the pan, it was more savory and had a nice crispy texture.
Served with fresh green beans and a pot of rice, thanks!
All of it was smoked on the Assassin 48 with B&B briqs and pecan and cherry wood chunks at about 250*. The baby backs were purchased and cooked for a friend who said they were perfect! Love to hear that because cooking for others always adds just a little more pressure to meet my expectations.
Ribs were seasoned with Killer Hogs Hot and a top coat of Naturiffic Q-Salt and when the color was right I wrapped the ribs in butcher paper with a touch of apple cider vinegar and honey with a splash of a very thin vinegar based bbq sauce.
Unwrapped the ribs for the last 20 minutes to set the glaze. The smoke ring and flavor was deep and very similar to what I produce on the offset, I attribute this to the strong air flow and draw through the center stack of the Assassin.
The pork belly burnt ends were very good but next time I may skip the ride in a covered pan. I liked them more before the braise in the pan, it was more savory and had a nice crispy texture.
Served with fresh green beans and a pot of rice, thanks!
