Bob Mann
TVWBB Honor Circle
I St. Louis cut my pork ribs, I like the way they cook and look.
Square cutting full racks of pork ribs yields a lot of trimmings or "tips", which my wife actually likes better than the ribs themselves.
I recently got a pork belly at my local meat supplier.
I marinated the belly in low sodium soy sauce, white wine vinegar and garlic powder for 10 hours. I rubbed it with Lawry's seasoned salt and coated the top with olive oil before I put it on the smoker.
I rubbed the rib tips with my standard pork rub.
I ran my 22 1/2" WSM up to 275F and put the belly on.
1 hour later, I put the rib tips on.
2 hours later, I glazed the tips with squeeze butter, honey, brown sugar and foiled them.
3 hours later, I pulled the tips and sauced them with Sweet Baby Rays Vidalia Onion sauce. I put them in a aluminum pan, foiled them, and put them back on the smoker for another 1/2 hour.
Rib tips rubbed up.
The belly rubbed up.
The belly on the WSM.
One hour later, I put the tips on.
The tips ready to be foiled and glazed.
The tips cut up and sauced.
The rib tips done.
The belly done.
Action shot of my night cook.
Beer of the day.
Bob
Square cutting full racks of pork ribs yields a lot of trimmings or "tips", which my wife actually likes better than the ribs themselves.
I recently got a pork belly at my local meat supplier.
I marinated the belly in low sodium soy sauce, white wine vinegar and garlic powder for 10 hours. I rubbed it with Lawry's seasoned salt and coated the top with olive oil before I put it on the smoker.
I rubbed the rib tips with my standard pork rub.
I ran my 22 1/2" WSM up to 275F and put the belly on.
1 hour later, I put the rib tips on.
2 hours later, I glazed the tips with squeeze butter, honey, brown sugar and foiled them.
3 hours later, I pulled the tips and sauced them with Sweet Baby Rays Vidalia Onion sauce. I put them in a aluminum pan, foiled them, and put them back on the smoker for another 1/2 hour.
Rib tips rubbed up.
The belly rubbed up.
The belly on the WSM.
One hour later, I put the tips on.
The tips ready to be foiled and glazed.
The tips cut up and sauced.
The rib tips done.
The belly done.
Action shot of my night cook.
Beer of the day.
Bob
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