- May 12, 2014
- 165
- 16
This is my first proper post so I thought id do it on something I know.
I start by coating the BB's in Dijon mustard on both sides.
I then coat them liberally in my own BOBBOB's BBQ rub on both sides.
These little puppys are then wrapped up in clingfilm and put to bed in the refrigerator over night.
The next morning I get my smoker ready for work. I like to soak the wood in a water/ vinegar mix. The wood I used this time was damson which I smoke over charcoal briquettes.
getting the coals nice and hot before loading them into my little minion.
I use water as a heat shield but am considering changing to sand/stones to try and achieve a nice dark bark.
Now the BB's are out of the reefer and are ready to meet the smoke.
As you can I have a tiny little smoker so I am limited to the amount of racks I can smoke at a time.
Now the lids on I keep checking on her every 20 mins adding coals and wood as and when its needed. I try to keep the temp at around 165C with a good amount of smoke going for the duration of the cooking time.
While I was waiting I got bored so I got some pork belly out and gave it a basic rub of brown and white sugar, paprika, cayenne
Just a quick pic of the smoke box. I like to start off with 15 briquettes and a fist sized piece of wood.
this is after the first hour and things are looking good so far.
A couple of hours later and the sun has come out at last. I like to baste the meat every 20 mins with my home made BOBBOB's BBQ sauce. ( don't worry the paint brush is new )
After 5 hours the pork belly gets wrapped in tin foil as by now it plenty smoky enough.
At 6.5 hours the BB's are also wrapped and left for another hour to rest above the cooling coals.
Heres the BB's sliced and ready for serving.( I think they look great but that's just my opinion)
And finally here is the end result which I served up with some home made spicy potato wedges.
I hope Y'all like my post and I welcome any feedback.
Thanks BOBBOBBBQ
.
I start by coating the BB's in Dijon mustard on both sides.
I then coat them liberally in my own BOBBOB's BBQ rub on both sides.
These little puppys are then wrapped up in clingfilm and put to bed in the refrigerator over night.
The next morning I get my smoker ready for work. I like to soak the wood in a water/ vinegar mix. The wood I used this time was damson which I smoke over charcoal briquettes.
getting the coals nice and hot before loading them into my little minion.
I use water as a heat shield but am considering changing to sand/stones to try and achieve a nice dark bark.
Now the BB's are out of the reefer and are ready to meet the smoke.
As you can I have a tiny little smoker so I am limited to the amount of racks I can smoke at a time.
Now the lids on I keep checking on her every 20 mins adding coals and wood as and when its needed. I try to keep the temp at around 165C with a good amount of smoke going for the duration of the cooking time.
While I was waiting I got bored so I got some pork belly out and gave it a basic rub of brown and white sugar, paprika, cayenne
Just a quick pic of the smoke box. I like to start off with 15 briquettes and a fist sized piece of wood.
this is after the first hour and things are looking good so far.
A couple of hours later and the sun has come out at last. I like to baste the meat every 20 mins with my home made BOBBOB's BBQ sauce. ( don't worry the paint brush is new )
After 5 hours the pork belly gets wrapped in tin foil as by now it plenty smoky enough.
At 6.5 hours the BB's are also wrapped and left for another hour to rest above the cooling coals.
Heres the BB's sliced and ready for serving.( I think they look great but that's just my opinion)
And finally here is the end result which I served up with some home made spicy potato wedges.
I hope Y'all like my post and I welcome any feedback.
Thanks BOBBOBBBQ
.
