mjbonomi12
New member
I’m having a hard time getting a good bark like that on my pork butts. Any suggestions?!
Thanks!
Mike
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Thanks!
Mike
Rever
New member
This past weekends cook!! Came out awesome, just did Salt and Pepper. Made a Red Wine and Garlic Sauce to drizzle over when eating.
OP
OP
Wow @Rever - That looks awesome, nice work! ?
Amix121401
New member
Smoked two pig tummies today. AKA Hog Maw. Fantastic. 7 hours at 250.
Rever
New member
Those look good, never cooked or ate one before. What does it taste like? How do you cook it properly?
Amix121401
New member
I dont think it really has a taste. My wife wont eat it the belly. First time smoking it. Normally we do it in the oven. You stuff it with potatoes, cabbage, and lose sausage.
This weekend I did two slabs 3-2-1 on the Copperhead vertical. One was KC style (didn't really do much with it but added celery salt and Hickory Bacon rub then glazed it last 30 min with KC style sauce. A new one from Heinz).
It is the smaller rack, the one on the top. The bigger rack (lower) was Johnny Trigg style ribs.
The family loved those and said they were the best I had ever made. Keep in mind we have never had Trigg ribs so I have no idea what his ribs taste like but I did a search for a recipe and tried them out.
I used Byron's Butt Rub and garlic salt using mustard as a binder. After 3 hours I used squirt Parkay on the foil, brown sugar, agave (honey works too) and Tiger sauce. Laid the ribs meat side down on my mixture then repeated on bone side.
After 2 more hours I drained the juice from the foil and put in a cup. Basted them last 15 min and finally let rest for 15 min.
Pictured are the two racks together then separate. The glazed ribs meat side up are KC style (it's a sauce made by Mike & Joe Pearce who have been on BBQ pit masters, I did not know it was their sauce until after I bought it. If you like tangy sauce it is very good). Then the ribs bone side up are the Trigg style ribs. Would like to try his sometime but doubt I ever will.
Oh and Johnny normally doesn't do babybacks he does spareribs but I like babybacks so that's what I did.
It is the smaller rack, the one on the top. The bigger rack (lower) was Johnny Trigg style ribs.
The family loved those and said they were the best I had ever made. Keep in mind we have never had Trigg ribs so I have no idea what his ribs taste like but I did a search for a recipe and tried them out.
I used Byron's Butt Rub and garlic salt using mustard as a binder. After 3 hours I used squirt Parkay on the foil, brown sugar, agave (honey works too) and Tiger sauce. Laid the ribs meat side down on my mixture then repeated on bone side.
After 2 more hours I drained the juice from the foil and put in a cup. Basted them last 15 min and finally let rest for 15 min.
Pictured are the two racks together then separate. The glazed ribs meat side up are KC style (it's a sauce made by Mike & Joe Pearce who have been on BBQ pit masters, I did not know it was their sauce until after I bought it. If you like tangy sauce it is very good). Then the ribs bone side up are the Trigg style ribs. Would like to try his sometime but doubt I ever will.
Oh and Johnny normally doesn't do babybacks he does spareribs but I like babybacks so that's what I did.
Rever
New member
I did some Baby Back Sticky Rib "Fingers" this weekend well did not remove bone just seperated the ribs. Used a homemade BBQ Sauce. Did this on the Copperhead Vert on 200 for 3 hours at then 250 to finish them up. Family devoured them like candy, did 2 racks next time I might need to do 4.
03Gonzo03
New member
Srminosky
Member
