First step....mix up a batch of PGSmoker's rub. If you haven't tried it, you are missing out. Thanks again, Bill!
Last edited:
Rain or shine...smoking loin back ribs tomorrow with Q-view!
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After 2 hours in da smoke at 225. Looking good and smell awesome.
Wrapped in foil with a little apple juice and back in da smoke!
Wrapped in foil with a little apple juice and back in da smoke!
zahlgren
Smoking Fanatic
Those ribs look great Mike!!!!
Good job! You had a perfect day for smoking yesterday...we had soccer...
Bill
Good job! You had a perfect day for smoking yesterday...we had soccer...
Bill
I know the feeling...my smokers are resting this weekend. Thinking about doing a pernil next weekend, just depends on what else is going on.
Your ribs are looking awesome.
Bill
Your ribs are looking awesome.
Bill
A pernil...it's a pork shoulder with a latin flair...recipe below: (I start mine in the smoker of course!)
Pernil
1 head of garlic
2 tablespoons plus 1 teaspoon of kosher salt, divided
1.5 tablespoons of dried oregano
2 tablespoons of white wine vinegar
2 tablespoons of fresh lemon juice
1 tablespoon of freshly-ground black pepper
1 seven-pound bone-in pork shoulder (picnic or blade roast (Boston butt)), with skin on
Manteca de cerdo (rendered pork fat or lard)
Lime wedges, for serving
1) Mash the garlic to a paste with 2 tablespoons of kosher salt using a mortar and pestle, then add the oregano, vinegar, lemon juice, and 1 tablespoon of black pepper (freshly ground).
2) Pat the pork dry and, using a sharp small knife, cut a wide pocket at the large end of the roast to separate the skin from the fat, leaving the skin attached at the sides and stopping before roast narrows down to the bone.
Make deep, 1-inch slits in the pork under the skin and on all meaty sides, twisting the knife slightly to widen the openings, then push some of the garlic mixture into the slits with your fingers. Rub any remaining garlic mixture over the roast; not the skin.
Wipe the skin clean, then rub the skin with the remaining kosher salt in order to help it crisp when cooking. Transfer the pernil to a shallow ceramic or glass cazuela or casserole dish; cover, chill and marinate overnight for no less than 8 hours.
3) The next day - or eight hours later - put the pork skin-side up in a flame-proof roasting pan and discard any remaining marinade.
4) Allow the pork to rest for 1 hour at room temperature.
5) Pre-heat your oven to 350 degrees Fahrenheit.
6) Cover the pork with parchment paper, then seal tightly with foil and roast for 2.5 hours. Discard the foil and the parchment.
7) Add 1/2 cup water to pan (you can also use red or white wine, brandy or beer); rub the roast with manteca de cerdo, which will help to provide the crisp skin.
Return the pork to the oven and roast, uncovered, for about 2 hours longer, keeping a close eye on it until the skin is crisp and browned and the meat is fork tender.
8) Let the meat stand and rest while you pour the pan juices through a sieve into a fat separator or bowl; allow the fat to separate and then discard it. (or save it for other projects!)
9) Add 3/4 cup of water (or other liquid) to the roasting pan and deglaze by boiling over medium-to-high heat, scraping up the brown bits and fond. After a minute or two, more liquid if necessary, until you have roughly 1.5 cups of liquids total.
10) Cut the skin off the roast pork and cut it into pieces. If the skin is not yet crispy enough, rub with a little more manteca de cerdo and place it in the oven at 475 degrees Fahrenheit for up to 10 minutes, until it is crispy and takes on a deep, reddish-brown colour.
Slice (or pull with a fork) the pork into serving slices (or pieces). Serve the pernil with pan juices and a little pork skin along with appropriate side dishes, lime wedges and a fine Chilean Santa Dinga rosé or Sangria.
Pernil
1 head of garlic
2 tablespoons plus 1 teaspoon of kosher salt, divided
1.5 tablespoons of dried oregano
2 tablespoons of white wine vinegar
2 tablespoons of fresh lemon juice
1 tablespoon of freshly-ground black pepper
1 seven-pound bone-in pork shoulder (picnic or blade roast (Boston butt)), with skin on
Manteca de cerdo (rendered pork fat or lard)
Lime wedges, for serving
1) Mash the garlic to a paste with 2 tablespoons of kosher salt using a mortar and pestle, then add the oregano, vinegar, lemon juice, and 1 tablespoon of black pepper (freshly ground).
2) Pat the pork dry and, using a sharp small knife, cut a wide pocket at the large end of the roast to separate the skin from the fat, leaving the skin attached at the sides and stopping before roast narrows down to the bone.
Make deep, 1-inch slits in the pork under the skin and on all meaty sides, twisting the knife slightly to widen the openings, then push some of the garlic mixture into the slits with your fingers. Rub any remaining garlic mixture over the roast; not the skin.
Wipe the skin clean, then rub the skin with the remaining kosher salt in order to help it crisp when cooking. Transfer the pernil to a shallow ceramic or glass cazuela or casserole dish; cover, chill and marinate overnight for no less than 8 hours.
3) The next day - or eight hours later - put the pork skin-side up in a flame-proof roasting pan and discard any remaining marinade.
4) Allow the pork to rest for 1 hour at room temperature.
5) Pre-heat your oven to 350 degrees Fahrenheit.
6) Cover the pork with parchment paper, then seal tightly with foil and roast for 2.5 hours. Discard the foil and the parchment.
7) Add 1/2 cup water to pan (you can also use red or white wine, brandy or beer); rub the roast with manteca de cerdo, which will help to provide the crisp skin.
Return the pork to the oven and roast, uncovered, for about 2 hours longer, keeping a close eye on it until the skin is crisp and browned and the meat is fork tender.
8) Let the meat stand and rest while you pour the pan juices through a sieve into a fat separator or bowl; allow the fat to separate and then discard it. (or save it for other projects!)
9) Add 3/4 cup of water (or other liquid) to the roasting pan and deglaze by boiling over medium-to-high heat, scraping up the brown bits and fond. After a minute or two, more liquid if necessary, until you have roughly 1.5 cups of liquids total.
10) Cut the skin off the roast pork and cut it into pieces. If the skin is not yet crispy enough, rub with a little more manteca de cerdo and place it in the oven at 475 degrees Fahrenheit for up to 10 minutes, until it is crispy and takes on a deep, reddish-brown colour.
Slice (or pull with a fork) the pork into serving slices (or pieces). Serve the pernil with pan juices and a little pork skin along with appropriate side dishes, lime wedges and a fine Chilean Santa Dinga rosé or Sangria.
That sounds damn good, Bill. Too much for a novice like me, so I sure hope you plan in plenty of Q-view?!
End results!
Now, this is going to sound stupid coming from a guy who purposefully smoked these ribs, but the smoke flavor was a bit overpowering. I used 4 chunks of hickory for this smoke. Should I cut back on the number of chunks, or maybe try some sweeter wood like apple or cherry? Or both?
Those look great!
Hickory is strong....I would but it back a bit if hickory is what you want.......
Hickory is strong....I would but it back a bit if hickory is what you want.......
Hey Mike!
Ribs look great man!
Try half hickory half cherry - that's what I do mine with! Call me and I'll bring you a few chunks of cherry wood.
Not easy to find around here!
Bill
Ribs look great man!
Try half hickory half cherry - that's what I do mine with! Call me and I'll bring you a few chunks of cherry wood.
Not easy to find around here!
Bill
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