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Slow Smoking Some Porcine Perfection

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chilerelleno

chilerelleno

Legendary Pitmaster
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Oct 17, 2016
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Alabama Gulf Coast In the Origin of Mardi Gras
We're having one of our nephews and his newlywed wife over tonight, going to entertain them with a nice BBQ dinner.
Nice young couple, so young, so naive and starry eyed... :rolleyes:
Oh to be young and so energetic again.

The Menu

Entrees
St. Louis Ribs, Dry Rubbed
Pork Belly Burnt Ends
Sides
Grilled Cob Corn
Whup@ss Coleslaw
Dessert
Fried Plantains with Caramel sauce

Three racks of St. Louis ribs dry rubbed and awaiting the caress of Cherry and Hickory

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A rack of Pork Belly ready to be transformed into delectable deliciousness

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Oh Yeah, I know you'll be waiting for the finale here

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Reactions: xray
point on the breakfast ...i'm in as well 
Looks-Great.gif
points.gif
 why dont you quit driving truck and just open up somewhere 
 
Wow that breakfast looks great! Dinner is looking good as well! Wish I lived closer I would show up!:drool
 
Entrees

St. Louis Ribs, Dry Rubbed

225°-240° over a mix of Cherry/Hickory for 6.5hrs, no crutch.
No IT bothered with, 'Pop, Bend and Crack Test' yielded a perfect light tug bite.
Look at that beautiful smoke ring.

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Pork Belly Burnt Ends

Approx 3 hours of smoke, then panned and sauced.
I cooked uncovered for two more hours, then moved them covered into a 170° oven to hold.

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Money Shot

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Reactions: tropics, griz400, GaryHibbert and 2 others
LOL... Y'all crack me up.
My breakfasts get almost as much attention from y'all as the meats.
Ya know what they say, "Breakfast is the most important meal of the day.'

Glad ya like them, and thanks for the Points.
 
Chile that all looks great,Question on the bananas what is the thin pieces ( look like Bacon to me)

Richie

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tropics said:
Chile that all looks great,Question on the bananas what is the thin pieces ( look like Bacon to me)
Richie

Thumbs Up
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Richie,
that's just some that I sliced really thin, was trying to see if I could make plantain chips.
Learned they need to be green for chips, too much sugar in the 'Black' i.e. ripe ones.
They'd be way to dark and the sugars burned before they'd become chips.

Once I had them all browned, I drizzled heavily with honey, dusted lightly with cinnamon and lastly a generous dusting of brown sugar, then I stirred it around to combine... YUMMY!
 
griz400 said:
point on the breakfast ...i'm in as well :Looks-Great: :points:  why dont you quit driving truck and just open up somewhere 
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Because then it'd become work and not relaxation.

griz400 said:
very nice finale :Looks-Great: :points:
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Thanks Griz, always appreciated.
 
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Chile, to bad they flaked on you. Their loss is your gain. I bet there will be a repeat performance in the near future. Points for sure.

Chris
 
gmc2003 said:
Chile, to bad they flaked on you. Their loss is your gain. I bet there will be a repeat performance in the near future. Points for sure.


Chris
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Thanks Chris, appreciate the point.
I try to BBQ every weekend that I'm not involved in something else.
But as for their getting a repeat performance, they get one more invite, third time's a charm.
Danged millennials.
 
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