Pork Back Bones Smoked

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Picked up 2 Loins to make a Crown Roast for T-Day 

Used the trimmings for ground meat,kept some meat on the bones





Smoked in the Mini at 225 to 240 for 3 hrs finished in the oven

at 225* for 2 more hrs.


The thinner strips are super tasty 



The larger piece of meat was more like a roast I loved it.


Thanks for looking 

Richie
 
Looks Awesome, Richie!!
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I could easily handle a Plate or two just like yours!!
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Nice Job!!
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Bear
 
Bear Thanks no waste around here. Their is actually a lot of meat on them bones.Will be eating left overs for a few days.Thanks for the point I appreciate it

Richie
 
 
Still have a few small pieces so,going to make some Pea Soup with extra smoky flavor. Thanks

Richie
Nothing wrong with a good smokey pea soup! The smoke flavor would have been good in my lentil stew I posted in the Dutch Oven forum. If only the wife would eat pork...
 
Question for you.  You say that there is not a part of the pig that you don't use what do you do with the squealer? Plate looks great I do the same with neck bones.
 
 
Nothing wrong with a good smokey pea soup! The smoke flavor would have been good in my lentil stew I posted in the Dutch Oven forum. If only the wife would eat pork...
Going to use Barely don't have any Peas in the cabinet.

Richie
 
I like that, looks mighty tasty,   Nice job 
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Gary
 
 
I like that, looks mighty tasty,   Nice job 
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Gary
Gary Thank you I like the way they came out,after joining here and seeing all sorts of dishes,parts that would have been cleaned with a knife get cooked now.Thanks for the point I appreciate it.

Richie
 
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