Experimental Saturday Smoke

Discussion in 'Pork' started by olewarthog, Apr 17, 2010.

  1. olewarthog

    olewarthog Meat Mopper

    Decided to smoke a couple racks of spares along with ABTs & moink balls. I know the no pics-didn't happen thingy, but I left the camera at the office so you just have to trust me. [​IMG]

    I also decided to experiment a bit today. First, I went simple from the start. No slather. No complex rub. I gave them a good dusting of Lawrys Season Salt & a lite dusting of TCs Creole Seasoning. I had trimmed the spare StL sytle & the tips & flap samples with just this simple rub let the pork flavor really come thru.

    After 3 hours at 235-245, I foiled the spares with my version of the Johnny Trig style -- brown sugar, parkay & tiger sauce. (I don't care much for honey so I left that out). I wasn't sure how I would like the results, so I went light on all the ingredients. After 2 hours in foil, they looked awesome -- all moist & shiny & smelled even better. Gave them a good coat of my homemade BBQ sauce & put them back on the glaze. Everyone was anxious to eat so I pulled them after 40 mins. They were perfect. Moist, tender & just the right amout of "tug" when you took a bite.

    I did some ABTs with cream cheese & pepperoni. I did some moink balls & glazed them with a chipolte citrus marinade I found at the store this morning. This is a great flavor profile.

    I also did a slightly different baked bean recipe. Used a 22 oz can of Bushs Grilling Beans Southern BBQ Flavor. I added 1/2 cup brown sugar, 1/2 cup ketchup, 1 1/2 tbs worchestshire sauce, 1/2 tbs ground mustard & some chopped up rib tips. Son said they were the best baked beans he had ever eaten.

    So all my experiments were successful & I'm now in my recliner with a very full belly[​IMG]
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sounds like a good day.

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