Pork Belly
Moderator
I did four racks of Baby Backs today. Last night they went in the fridge with a heavy dusting of House Seasoning, Kosher Salt, Garlic Powder, Black Pepper, with raw sugar on top of that. I also seasoned a 7.5 pound pork but the same way.
Twelve hours later at 0800 I trussed the butt with butchers string to make it easier to move. The string was knotted in a loop to grab with the tongs. I started the butt at 230 with 4oz of sugar maple and a water pan containing A&W Root Beer and Half a Lime.
The butts smoked at 230 for 1 hour 40 minutes while the racks were given a final top coated with raw sugar. I had the ribs positioned on racks ready to go wile the butt cooked. The door was opened and the racks added very quickly with minimal heat loss the butt was about 117 when the ribs went in.
At exactly five hours for the ribs, the butt was 175 and the ribs were done. Everything was pulled from the smoker and foil wrapped it.
The contents of the drip pan was put in a saucepan the lime was discarded. I added an additional one cup of root beer, three tablespoons of dark kayro syrup and 1/4 cup light brown sugar. I then stirred it continuously at a low boil until reduced by half. The glaze would then coat the back of a spoon. The rib sections were placed in an oversize mixing bowl and the glaze ladled in small amounts on while the ribs were turned in it.
I spread the ribs onto foil lined cookie sheets and blasted then under a 525 broiler. I think lighting the grill would have been easier and provide another layer of flavor. The butt had good bark and nice flavor, it was sliced. The ribs were tonight's meal the but was mainly made for sandwich meat.
Twelve hours later at 0800 I trussed the butt with butchers string to make it easier to move. The string was knotted in a loop to grab with the tongs. I started the butt at 230 with 4oz of sugar maple and a water pan containing A&W Root Beer and Half a Lime.
The butts smoked at 230 for 1 hour 40 minutes while the racks were given a final top coated with raw sugar. I had the ribs positioned on racks ready to go wile the butt cooked. The door was opened and the racks added very quickly with minimal heat loss the butt was about 117 when the ribs went in.
At exactly five hours for the ribs, the butt was 175 and the ribs were done. Everything was pulled from the smoker and foil wrapped it.
The contents of the drip pan was put in a saucepan the lime was discarded. I added an additional one cup of root beer, three tablespoons of dark kayro syrup and 1/4 cup light brown sugar. I then stirred it continuously at a low boil until reduced by half. The glaze would then coat the back of a spoon. The rib sections were placed in an oversize mixing bowl and the glaze ladled in small amounts on while the ribs were turned in it.
I spread the ribs onto foil lined cookie sheets and blasted then under a 525 broiler. I think lighting the grill would have been easier and provide another layer of flavor. The butt had good bark and nice flavor, it was sliced. The ribs were tonight's meal the but was mainly made for sandwich meat.
