- Jun 28, 2015
- 483
- 296
Here is a link to the post, covering the overall smoke and the details on the Pork Loins and a link to the post covering the ribs.
The last item on the Porkapalooza menu was a large family pack (5#) of Boneless Country Style Ribs. My goal was to make something sort of like large pork burnt ends.
Mustard and Rub applied the night before.
It took 2 1/2 hours for them to hit 165, I think this would have been quicker if not for the moisture issues I had at the beginning of the smoke.
I put a rack in a foil pan, put the BCSRs on the rack, filled with enough pineapple juice to come up to the level of the rack. Foiled the pan and put back in the smoker.
2 hours and 15 minutes later (4:45 into the smoke) they were all in the 195-200 range. I uncovered them, drained the liquid, gave a good coat of my Sweet Sauce, butter, brown sugar, honey, and a generous sprinkle of rub. and placed back into the smoker.
After 1 hour I gave them a stir, and 30 minutes later I pulled them.
Some of them are just right, super tender, and definitely covered in a sweet sticky sauce, but a few of them are a bit dryer.
More or less the same results I had with pork steaks a while back, although these are better than the pork steaks were. I just haven't perfected my method of turning either of these "cuts from butts" into juicy smooth sticky sweet pig candy. I am not sure which part of the process I need to play with. To me it seems that the braising stage isn't getting them as tender and juicy as I would expect, but not sure or what to do if that is the case.
The last item on the Porkapalooza menu was a large family pack (5#) of Boneless Country Style Ribs. My goal was to make something sort of like large pork burnt ends.
Mustard and Rub applied the night before.
It took 2 1/2 hours for them to hit 165, I think this would have been quicker if not for the moisture issues I had at the beginning of the smoke.
I put a rack in a foil pan, put the BCSRs on the rack, filled with enough pineapple juice to come up to the level of the rack. Foiled the pan and put back in the smoker.
2 hours and 15 minutes later (4:45 into the smoke) they were all in the 195-200 range. I uncovered them, drained the liquid, gave a good coat of my Sweet Sauce, butter, brown sugar, honey, and a generous sprinkle of rub. and placed back into the smoker.
After 1 hour I gave them a stir, and 30 minutes later I pulled them.
Some of them are just right, super tender, and definitely covered in a sweet sticky sauce, but a few of them are a bit dryer.
More or less the same results I had with pork steaks a while back, although these are better than the pork steaks were. I just haven't perfected my method of turning either of these "cuts from butts" into juicy smooth sticky sweet pig candy. I am not sure which part of the process I need to play with. To me it seems that the braising stage isn't getting them as tender and juicy as I would expect, but not sure or what to do if that is the case.
