I buy a full pork belly at Costco. Its usually around 9 lbs of meat. I cut it into 3 pieces and do a dry cure. After 7 days of curing time, I smoke it on fruit fruit wood until it hits 150*. Today I smoked on plum wood.Damn that loos good. Where do you buy the bacon like that?
We just picked up some of this dressing from Costco yesterday. I am interested in trying it with some slaw , pork or chicken.so not exactly a recipe or anything i can take credit for...but psa if you like cole slaw, need to add cabbage to your diet (or anything that didn't have legs or grow underground) this is an easy relatively cheap dressing (costco) that makes really good "asian" style cole slaw.
and by "asian" i don't mean muslim grooming gangs.
can also be found on amazon or maybe even your local market.
- 2016 Dressing of the Year Winner, Japanese Kewpie fukairi deep-roasted sesame dressing
- Great on chicken, fish, or any types kind of meat, Cold Pasta, Veggie Dip, Slaw Mix or Marinade
- Certified Non-GMO and Kosher; CONTAINS: EGG, SOY, WHEAT
- Large 32 oz. size Made in USA
I'm not sure how well it would work with your smoker but a Thermoworks controller and their Billows is an easy way to control pit temps on longer cooks. Just did a pork shoulder and over 14 hours I'm impressed with how well Billows controlled pit temp to a setpoint. https://www.thermoworks.com/BillowsThey needed a little more time, like 20-30 minutes...
The outside ribs were great, but the middle was not quite there... It pulled from the bone cleanly, but was a little to chewy...
I think the main problem was since I am still learning this pit, my temps were not consistent. Ive got a gasket kit for both doors coming and that will help.
The pit would sit at 225, 240, or 290... I think I got it to hold 250 for like 3 minutes...
With JUST charcoal(when I had the ribs foiled) I had to run the intake all the way open to hold somewhere north of 225. But add wood to that and you had to damn near close it all the way down...or she would run up to 290 in an instant... I hope when I get the doors sealed up and a few more cooks on her she will calm down a bit. I dont mind babysitting a pit, but this was rough.
They were, not far, but enough. I dont judge ribs by that usually... I simply do 3-2-1 and ~250 degrees and call it good. Hasnt really failed me in at least 100 racks or so. I think it was just periods of not having the smoker up to 250.From the picture I can not see the ends of the bones sticking out.
I boil checked it last night and adjusted it. It was only off maybe 5 degrees.On my old smoker it would hold 225-230 and just sit there for hours with a good bed of coals.
Ribs 6 hrs every time. I use saint Louis cut almost every time.
Have you checked the new thermometer against a digital ?
My new one was 30 degrees off.