Beef Ribs, Pork Belly and a Railroad Spike!

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tbrtt1

Smoking Fanatic
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Hey folks, it's been a while since I posted anything. The company I work for had a restructuring and I have a new position since the first of the year. I have been crazy busy. I squeezed in a few smokes this year but nothing much; a bird or two and the odd rack of ribs. I've been able to do a little lurking but not as much as usual. 

Anywho, I had the wherewithal to take some pics of today's smoke. I found a hunk of pork belly, not big and no skin, but a hunk of belly no less. It whispered to me in the HEB Friday afternoon. Not far from it was a couple of packs of beef short ribs. I usually get the vac pack with 2 whole racks, but I needed a smaller batch this go round. 

So I rub the ribs and belly last night was feeling like a little UDS action. So I get her ready too. 

I used Oakridge Chicken and Pork rub on the belly and Black ops brisket rub on the short ribs:


Scored the fat of the belly


I haven't used lump charcoal much but I get a wild hair every now and again. If you do some research on charcoal you will find out that lump ain't always what its cracked up to be. One flaw is that there can be varying levels of "carbonizing". I have seen a few pieces of lump that are not fully carbon. Those pieces can burn similar to wood, adding unintended amounts of smoke on occasion. 

Another downside to lump is sometimes it ain't charcoal at all. Or even wood or carbon for that matter. Exhibit A:


Yup, thats a railroad spike. It came pouring out of this bag:


Yeah, I know, there are likely better brands out there. But just saying......

Well, I removed the railroad spike and get the UDS fired up this morning. Put the shorties on for an hour or so. Then added the belly in its entirety and a half pan to catch the drippings. Let them go for a couple more hours at 250* with some cherry and oak chunks. Meantime, I prepped some Brussels sprouts. 

After the 2 or so hours, I took the belly out of the pan and cut it into strips for more surface area and browning. I added the sprouts and tossed them in the belly fat that had rendered. I put a rack on top of them and then the belly on the rack, like so:



After another hour everything was almost ready. The shorties were close to probe tender and the belly was ready. I pulled them and put the shorties in a pan too and covered em. I had some stuff to do so everything sat a couple of hours and the oven on warm. Got home and started plating. Whipped op a kale salad mediterranean style and pigged out.






Notwithstanding the railroad spike, this smoke went off without a hitch. 
 
That all looks amazing!  
points1.png


Mike
 
I usually get the odd rock in my bag of lump, but a railroad spike....that's downright impressive.

That looks like a meal fit for a king. Points!
 
Nice looking spread, sir: bet you didn't know you were buying charcoal's version of Cracker Jacks, did you? Did you have to pay extra for the spike? :ROTF

Since they sell the bags by weight....YES! Rats.

That all looks amazing!  :points1:

Mike

Thanks Mike.

I usually get the odd rock in my bag of lump, but a railroad spike....that's downright impressive.

That looks like a meal fit for a king. Points!

Thanks Duke. I like using lump and I will embark on a quest to find good lump, me thinks.

Looks great, maybe your lump is from railroad ties. Let's hope not!

I hope not too. Everything tasted good.
 
Very nice job on the Ribs I like the idea with the sprouts getting some bacon drippings

Richie
 
You might be onto something there . Leave the spike in the smoker . Gets hot and helps hold temp with less charcoal ? One spike or two ,,,hmmm ?

Meal looks great .
 
Wonder how much weight that spike used up that could  have been useful charcoal????

Anyway, food looks great and I am a srpouts lover so you have my mouth watering, even now, at breakfast time
 
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