Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. A

    1st attempt at butchering pork belly

    Thank you. On second thoughts I’m ok with it 😉 Thank you, you are spot on. Didn’t take long either, around 10mins or so. a question to both of you and anyone else who might see this, I have left what looks and feels like a small bone running 90 degrees to the ribs on the longest rib bone side...
  2. A

    1st attempt at butchering pork belly

    Hi all, firstly, not sure if this is in the right section, if not mods please feel free to move the thread to the appropriate area. We have been getting our pork from a family run farm who raise their pigs outside in an organic fashion but also finish their pigs too. Cutting out the middle man...
  3. A

    Pork ribs

    Hi sorry for the slow response. the glaze is out of a bottle, I was being somewhat lazy. So unfortunately no recipe.
  4. A

    Pork ribs

    Thank you all. opportunities to smoke are getting rare with the amount of rain we have had recently but when I can, I will! on that note, I have a deboned and rolled pork leg (there may be some variance around how we name cuts in the U.K. vs USA.). Any ideas what to do with it?
  5. A

    Pork ribs

    Smoked some pork ribs for the first time in a MES30 with AMNPS. Used the blend from AmazeN products. 3rd time using the maze and zero problems. Came out lovely and finished with a sweet whisky glaze.
    • Aj33
    • Thread
    • Replies: 8
    • Forum: Pork
  6. A

    MES 35b wood chips do not turn to ash

    I had a similar issue when I was using chips. my initial solution was to bend the chip tray so it was closer to the element, even touching it. That worked ok. I then did a dry run where I removed the bracket the chip tray sits in and had the tray resting on the heating element. I had the tray...
  7. A

    Help...another AMNPS related thread

    Yep. need to get hold of a full rack of pork ribs now. I have a bunch of individual ribs. Will use those first. also keen to try out these other woods I have. Particularly the maple.
  8. A

    Help...another AMNPS related thread

    Absolutely! polished the whole rack of myself....now feeling stuffed! also now know that one row will last around 3.30hrs in the Maze.
  9. A

    Help...another AMNPS related thread

    Passed with aplomb!! smoke was evident but not over powering. There is almost a spiciness to this blend. Seems well suited to red meat. No hint of bitterness etc. from the maze. the ribs themselves, tasty!! Fat was like butter and the meat almost fall off the bone, the tiniest of pulls...
  10. A

    Help...another AMNPS related thread

    Lamb ribs smoked with the pit master blend AmazeN pellets . smoked for 3hrs to 198f in the thickest part. Pre and post sauce, yet to eat them, just wrapped in foil whilst the rest of dinner gets sorted!
  11. A

    Help...another AMNPS related thread

    Smoke has been on for 1hr 30mins give or take. Put a prob in the thickest part and it’s at 149F. Vid of the smoke below (hopefully). That’s the heaviest it got, much lighter now.
  12. A

    Help...another AMNPS related thread

    Prepped and marinated the lamb ribs. Went light on the salt as advised. smoking tomorrow early evening. Hoping they take about 2-3hrs.
  13. A

    Help...another AMNPS related thread

    No mesquite when I went to order. Replaced with Beech. It was the first wood I ever used, as chips. I didn’t get much flavour from it but that was due to user error. I remember it having a very sweet smell.
  14. A

    Help...another AMNPS related thread

    I have a smoker box from a failed attempt at smoking on my gas bbq. Was going to give that and some of chips to my dad. For his purposes and with his gas bbq it will work out better. Won’t give him all of them. Built up a little stash as well.
  15. A

    Help...another AMNPS related thread

    Second picture!! the first picture we would call a ‘rack of lamb’ over here. Have that too but saving those for another time. thank for the help. I will follow pork rib protocol with the 198f probe temp and check for tenderness like mentioned in a previous post. on the pellets front, not...
  16. A

    Help...another AMNPS related thread

    Thanks for the ideas. Better start buying more pellets. shame I can’t use the various wood chips I have in the maze.
  17. A

    Help...another AMNPS related thread

    I have done cherry with wood chips via the chip loader. That went very well. But I take your point and will go light. Thanks.
  18. A

    Help...another AMNPS related thread

    Smoke ring it is - thank you!! I never mentioned but I don’t eat beef so less of a worry on that front. I always read that mesquite was very strong, surprised to see you recommend it for chicken. Monolith seem to do a 100% mesquite. I think I am going to go down the SmokeRing route. I hadn’t...
  19. A

    Help...another AMNPS related thread

    I have lamb ribs, a full rack. I was going to treat like pork rib rack.
  20. A

    Help...another AMNPS related thread

    Absolutely. Everyone has been great with the info! I am patiently (!) waiting for a rain free day, we have a serious amount of rain this week in the U.K. Lamb doesn’t seem to be very popular in the states from what I can tell. Whereas here it’s a common meat.
Top Bottom
Back
Clicky