Christmas Ribs and Pork Belly Burnt Ends w/Q-View

[devildawg]

we have made it a tradition to not do a traditional dinner, and this year was no exception. Since I have the KJ Classic II, I am limited by the 18” space and certain depth for multiple meat cooks. I ordered up a BBQ Guru rib ring to maximize rib space, and used the lower setting for the pork belly. I used a variation of Malcom Reads recipe for the burnt ends. Enjoy the pics, and the food was awesome

 

[bmudd14474]

Looks great. Merry Christmas.

 

[gmc2003]

That looks awfully good to me.

Point for sure.
Chris

 

[crazymoon]

DD, looks like a tasty Christmas meal!

 

[HalfSmoked]

Awesome looking cook there for sure.

Warren

 

[yankee2bbq]

YEAP! Everything looks good!

Are you happy with that rib ring? Looks like it is worth it!!

 

[devildawg]

Thanks gang.

yankee2bbq the ring itself yes, but not sure about the pan. I will try it without the pan next time to see if it cooks faster not having a bathing pan below it. Also to save on cleanup if I used the pan again would foil line it.

 

[HalfSmoked]

Devildawg Thanks for the like it is greatly appreciated.

Warren

 

[Preacher Man]

Looks great! What temp was your chamber at?

 

[devildawg]

Looks great! What temp was your chamber at?

Ran 235-250 through the cook. Had recover periods whenever I had to pull the ribs out to get the burnt ends which were below them.

 

[SmokinLogs]

Looks darn good. Points for sure!

 

[oldsmokerdude]

Amazing look vittles there. Nice work.