I decided to smoke a rack of sow ribs today. These are long bone, in that they are not trimmed. The whole rib is there. And we left a good amount of meat on these bone when we butchered the Sow.
I use the traditional 3-2-1 method at 225 degrees using Jeffs rub. Simple! ...
While long rigs are not as aesthetically pleasing.. The flavor of this piggy is simple phenomenal! The bones were the best I have ever had.
Here is a short post of Q Views.
After 3 hours, ready to foil wrap.You can see that we left a good amount of meat on these bones.
And 2 hours in foil.
And the last hour back in the smoke bone side up.
The ribs are juicy with just enough spice to bring out a solid piggy flavor. Perfectly cooked, tender with a bit of tug off the bone. These bone were soo good. Don't let the crude Cave Man appearance fool ya!
Yabba Dabba Dooo!
B
I use the traditional 3-2-1 method at 225 degrees using Jeffs rub. Simple! ...
While long rigs are not as aesthetically pleasing.. The flavor of this piggy is simple phenomenal! The bones were the best I have ever had.
Here is a short post of Q Views.
After 3 hours, ready to foil wrap.You can see that we left a good amount of meat on these bones.
And 2 hours in foil.
And the last hour back in the smoke bone side up.
The ribs are juicy with just enough spice to bring out a solid piggy flavor. Perfectly cooked, tender with a bit of tug off the bone. These bone were soo good. Don't let the crude Cave Man appearance fool ya!
Yabba Dabba Dooo!
B
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