Hello everyone.. feels like I haven't been on SF or smoked anything all week! Oh wait.. I haven't :( what a long week... and a HOT week. 103* to 106* ALL darn week here in N. Texas.
Anyways.grabbed some pork out of the freezer last night.. and I thought I would be hungry around 6 hours from when I put them in the UDS... :) ...
My favorite place Fiesta Market ....you gotta love the Mexican meat markets.. always have some other than normal cuts.. they will use all the animal.. and for cheap...
I saw some "Pork Rib Brisket Portion".. picked up a pack.
Also had some Center Cut Spare Ribs.. .99lb.. Couldnt beat it.
anyways.. just another pork thread.. but different cuts. I''ll just post what pictures I took... going the traditional 3-2-1 method which I usually don't do (I just let them go til there are done normally ) but I'm doing this only because as you will see with all the different cuts... some of the cuts are half bone in and the other half is just meat... so I figured I would go ahead and wrap them all so the other ends wont get burnt and hope everything finishes evenly...
The pork rib brisket portion .. half are the rib tips.. the rest good thick meat :)
Center cut Spares.. once I opened I had a surprise underneath... YAY!
the rest.. more tips... yum :):)
anyways... got 'em rubbed down with good ol' Jeff's rub with extra red peppa..
and... into the UDS the go :) see ya in 3 hours (or well, 2 now )
I think Ill skip breakfast since I have all this for Lunch ...
Anyways.grabbed some pork out of the freezer last night.. and I thought I would be hungry around 6 hours from when I put them in the UDS... :) ...
My favorite place Fiesta Market ....you gotta love the Mexican meat markets.. always have some other than normal cuts.. they will use all the animal.. and for cheap...
I saw some "Pork Rib Brisket Portion".. picked up a pack.
Also had some Center Cut Spare Ribs.. .99lb.. Couldnt beat it.
anyways.. just another pork thread.. but different cuts. I''ll just post what pictures I took... going the traditional 3-2-1 method which I usually don't do (I just let them go til there are done normally ) but I'm doing this only because as you will see with all the different cuts... some of the cuts are half bone in and the other half is just meat... so I figured I would go ahead and wrap them all so the other ends wont get burnt and hope everything finishes evenly...
The pork rib brisket portion .. half are the rib tips.. the rest good thick meat :)
Center cut Spares.. once I opened I had a surprise underneath... YAY!
the rest.. more tips... yum :):)
anyways... got 'em rubbed down with good ol' Jeff's rub with extra red peppa..
and... into the UDS the go :) see ya in 3 hours (or well, 2 now )
I think Ill skip breakfast since I have all this for Lunch ...