Geir Widar
TVWBB Wizard
I'm sure you have seen a lot of these threads before, but I would like to share this with you all anyways. There’s a small twist included regarding the cut, and I also have a couple of questions.
I Live in Norway, and “slow” barbeque is almost unheard of. In Norway everybody does high heat grills, usually using gas grills, and with ready- rubbed or marinated meat bought at the supermarket.
To do as I do, mixing my own marinade or rub, is considered quite advanced, although I don’t think it’s very complicated.
I have read about “low and slow barbeque” on the internet, and wanted to give it a try. I found this forum, ordered a WSM, had to wait for eight weeks to get it, and paid 560 USD for the smoker.
This is my second run, still a novice, but since I have tasted the final result twice, there is no turning back. I have never ever before experienced pork meat so tender, juicy and full of flavour!
This might not be so interesting, but just for the sake of it, (and afterwards you can claim to be an expert of Norwegian pork production- here’s a little story, and some facts.)
When I started to ponder into “what’s spare ribs, and how they are made”, it made no real sense to me. You take a piece of the pig, with the ribs on, and cut away most of the meat, and then cook the rest for several hours? When I eat, I generally want to eat meat, not gnaw on bones..
Now- what do you use the meat that is removed from the ribs for?
I have found out that the cuts we can buy in Norway are quite different from what you are getting. I can’t go to the store and buy a rack of ribs. They are simply not for sale. The stuff that resembles the most, are “ribbe” or “ribs”. We eat that as a traditional Christmas dinner, typically spiced with salt and black pepper, and oven roasted. That means that these cuts are sold in November and December, and these cuts are hard to find during summer.
By looking at the nice pictures in other posts, it seems that the pigs you get the meat from are much larger than the ones raised for meat here in Norway. Pork production is basically monopolized, and all pigs are processed when the weight is 150 pounds. That means that if I cut away the meat on the ribs, there’s not much left.
So for my second run, I decided to remove just the skin of the ribs, and leave the rest of the meat and fat on the ribs.
Maybe some of you could be inspired to try a couple of different cuts.
Do you do this as well, and if so, what do you call it?
My first run was some leftover ribs when I made a couple of pancetta slabs. It was very tasty, but a lot of bones, and not much food, to be frank.
This is the result of my second try, including a few comments:
Picture of the ribs. I have removed the skin.
My first try on "USAstyle rub". You sure use a lot of sugar in your food..
Ground peppers, some sugar, garlic, salt, oregano, barbeque spice, and paprika.
I applied the rub the night before. Ready to rumble.
Nearly done. I added a few homemade sausages, let them rest on WSM for an hour, but that did not add any smoke flavour, even if I added a extra piece of apple wood from a tree I cut down in my garden a few years ago. Quite tasty after all.
I must admit- I'm a bit proud. Not bad for the second run. Very juicy, tender and something I have never tasted before!
To buy this wine you have to travel to Svalbard. To be frank, it was not worth it, but the trip is awesome! Do try the one of the snowmobile- tours! But please bring warm clothing..
The WSM was lit up using the minion- method, a local brand of briquettes, and was very stable during the cook. No problems. 235F all the way. Smoke wood added was to lumps of oak, raw, not dried, from a tree in my garden, and three small lumps of apple wood, several years old.
I Live in Norway, and “slow” barbeque is almost unheard of. In Norway everybody does high heat grills, usually using gas grills, and with ready- rubbed or marinated meat bought at the supermarket.
To do as I do, mixing my own marinade or rub, is considered quite advanced, although I don’t think it’s very complicated.
I have read about “low and slow barbeque” on the internet, and wanted to give it a try. I found this forum, ordered a WSM, had to wait for eight weeks to get it, and paid 560 USD for the smoker.
This is my second run, still a novice, but since I have tasted the final result twice, there is no turning back. I have never ever before experienced pork meat so tender, juicy and full of flavour!
This might not be so interesting, but just for the sake of it, (and afterwards you can claim to be an expert of Norwegian pork production- here’s a little story, and some facts.)
When I started to ponder into “what’s spare ribs, and how they are made”, it made no real sense to me. You take a piece of the pig, with the ribs on, and cut away most of the meat, and then cook the rest for several hours? When I eat, I generally want to eat meat, not gnaw on bones..
Now- what do you use the meat that is removed from the ribs for?
I have found out that the cuts we can buy in Norway are quite different from what you are getting. I can’t go to the store and buy a rack of ribs. They are simply not for sale. The stuff that resembles the most, are “ribbe” or “ribs”. We eat that as a traditional Christmas dinner, typically spiced with salt and black pepper, and oven roasted. That means that these cuts are sold in November and December, and these cuts are hard to find during summer.
By looking at the nice pictures in other posts, it seems that the pigs you get the meat from are much larger than the ones raised for meat here in Norway. Pork production is basically monopolized, and all pigs are processed when the weight is 150 pounds. That means that if I cut away the meat on the ribs, there’s not much left.
So for my second run, I decided to remove just the skin of the ribs, and leave the rest of the meat and fat on the ribs.
Maybe some of you could be inspired to try a couple of different cuts.
Do you do this as well, and if so, what do you call it?
My first run was some leftover ribs when I made a couple of pancetta slabs. It was very tasty, but a lot of bones, and not much food, to be frank.
This is the result of my second try, including a few comments:
Picture of the ribs. I have removed the skin.
My first try on "USAstyle rub". You sure use a lot of sugar in your food..
I applied the rub the night before. Ready to rumble.
Nearly done. I added a few homemade sausages, let them rest on WSM for an hour, but that did not add any smoke flavour, even if I added a extra piece of apple wood from a tree I cut down in my garden a few years ago. Quite tasty after all.
I must admit- I'm a bit proud. Not bad for the second run. Very juicy, tender and something I have never tasted before!
To buy this wine you have to travel to Svalbard. To be frank, it was not worth it, but the trip is awesome! Do try the one of the snowmobile- tours! But please bring warm clothing..
The WSM was lit up using the minion- method, a local brand of briquettes, and was very stable during the cook. No problems. 235F all the way. Smoke wood added was to lumps of oak, raw, not dried, from a tree in my garden, and three small lumps of apple wood, several years old.
