Bonless beatdown

Discussion in 'Pork' started by benjaminr, Apr 15, 2010.

  1. I have been doing these little boneless pork ribs for awhile now and im nearing the end of my reserves of them. Also from the same hog I have thick cut bacon so I marinaded them all together.

    I have been using this little mix for awhile now on these ribs and I swear its perfect!

    Heres the line up


    Inside, minus the bacon I added that after the pic


    Ready to roll


    Also I suppose I should mention the two logs of hot italian sausage. I use them for hamburger helper and it saves well for me to stretch my meals.

    They all play together so well


    Sausage, nothing special


    Out of the smoker onto the grill


    Finished up very nice! While I am a R-MR guy for steaks these were well done but very juicy, so I lived.


    Plated


    Very yummy and the bacon was like candy! I finished it on the grill for a second, which resulted in large white plumes of smoke rolling off my apt deck.

    Temp: 245
    Wood: Cherry/Apple
    Time: 1.25hrs smoke grill char finish.
     
  2. caveman

    caveman Master of the Pit SMF Premier Member

    Good looking meat show there pal. [​IMG]
     
  3. kaiser

    kaiser Smoke Blower

    Looks fantastic! I would not have the discipline to put so little of that good food on a plate [​IMG]
     
  4. roller

    roller Smoking Guru SMF Premier Member

    Great job !!!!!! there is that Mac and Cheese again....
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Nice protein, no roughfage.[​IMG]
     
  6. bottomline

    bottomline Smoke Blower

    You da man!![​IMG]
     

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