sotv Posted July 19, 2020 Share Posted July 19, 2020 I originally bought the Pork belly for curing and streaky bacon, but when I looked at it this morning it looked as if it would end up to small and thin after the ribs were removed, although it was just over 3 kg in weight. So decided to use it for a rack of ribs and some rib tips. Needed quite a bit of trimming as what would have been usable for bacon, I didn't fancy it for the ribs. After trimming I was left with a rack just over 1.5kg and rib tips close to 0.85kg After applying a homemade rub, put them on the Smokefire on Smokeboost for 90 minutes, then turned it up to 240F for another 3 hours. I coated the tips in Sweet Baby Rays Honey Sauce and wrapped the ribs which I applied 2 tbsp of Brown Sugar a few sticks of butter and honey from my neighbours apiary. I put them all back on the grill for a further 75 minutes Unwrapped the ribs and applied some Bulls Eye Smoky Bacon Sauce. The rib tips were showing 205F IT and the ribs had a good bend on them, so took them off then ] Nice smoke ring and very juicy and full of flavour on tips and ribs and a really good bark on the tips. If I can improve my butchery skills, will buy a full pork belly again to do my own ribs in future, as there was far more meat on the ribs, than what I normally get from butchers pre-cut Realise not doing anything new here, but first time I have cut something up from a slab of belly pork to produce tips and ribs and found it worthwhile doing compared to normal store bought prepared ones. 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 19, 2020 Share Posted July 19, 2020 Very nice Quote Link to comment Share on other sites More sharing options...
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