Let's talk about rubbing our meats

[IrishBlooded]

Big fan of smoking anything in a smoker.

Currently using a K24 Pit Boss model. Have a cyberQ rig on it for long cooks. Am a huge fan of talking smoked food.

Did a couple of minor competitions and placed a few times, but never won.

Grew up on stick cookers, way before they were the hipster cool thing to do.

 

[Cobrabit]

I've been using an electric smoker the last few months and have had some good results. These were the last two times out.

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Got some pork belly from a friend that killed a 300 pounder the other day, along with sausage and a rack of ribs. First time cooking pork belly and I'll definitely look to add it to my repertoire in the future. Need to figure out which local grocery butcher I can get some from.

Smoked at 250 with apple wood for 3 hours, then braised for another hour with bbq sauce, honey, and butter.

Rub

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After 3 hours with Apple wood


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Texas crutch time with butter and brown sugar for another 2 hours


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Then sauce for another hour before serving.

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[IrishBlooded]

I am a huge fan of pork belly burnt ends. Have made them a couple of times now. They come out great.

And it is great to practice for denser meats like brisket.

Just curious are you using like a brinkman electric vertical or using like one of the newer smoke cabinets?

 

[Cobrabit]

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I guess ill let you know how it goes if anyone is actually interested. Ordered the Masterbuilt 20075315 (40 in digital smoker- Amazon isn't linking properly right now) and it should be here Thursday.




Plan to preseason it Friday and then put it to use with some friends coming over Saturday night. Looking to put some ribs, burgers, and wings in it, but I'll have to check out temps and times to see if I can keep it at one temp and just stager the starting times so they'll finish for dinner. Probably asking for too much on the first time using it, so we'll see what I end up doing. Ribs are definitely going in, but can always do the burgers on the grill and wings in the oven if needed.

 

[IrishBlooded]

Have a buddy that uses one similar to that. And enjoys it. awesome to see people that like to cook. Will have to get @jackrabbit slim in here to talk rubbing it as well. Huge BBQ guy

 

[PnkPanther]

In two weeks I'll be making a mojo pork shoulder to make cuban sandwiches. I'll probably make mojo ribs as well

 

[Wunder.Noid]

Big fan of smoking anything in a smoker.

Currently using a K24 Pit Boss model. Have a cyberQ rig on it for long cooks. Am a huge fan of talking smoked food.

Did a couple of minor competitions and placed a few times, but never won.

Grew up on stick cookers, way before they were the hipster cool thing to do.

I knew I liked you for some reason.

 

[Wunder.Noid]

In two weeks I'll be making a mojo pork shoulder to make cuban sandwiches. I'll probably make mojo ribs as well

I'd be interested in your mojo pork recipe. I did one a few years ago with a butt and it was pretty good even though I couldn't find any sour orange (I've since figured out where they keep that kind of stuff in the store).

 

[Wunder.Noid]

I am a huge fan of pork belly burnt ends. Have made them a couple of times now. They come out great.

And it is great to practice for denser meats like brisket.

Just curious are you using like a brinkman electric vertical or using like one of the newer smoke cabinets?

I have a few pork belly recipes I'm itching to try. (This pork belly burnt ends being one of them) <https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/>

Slightly OT but still talking about the belly, have you guys tried your hand at the porchetta? Got Dam that's some good eats!

 

[PnkPanther]

I'd be interested in your mojo pork recipe. I did one a few years ago with a butt and it was pretty good even though I couldn't find any sour orange (I've since figured out where they keep that kind of stuff in the store).

Probably something like this

• 3/4 cup extra-virgin olive oil
• 1 cup cilantro, minced
• 1 tbsp orange zest, finely grated
• 3/4 cup orange juice, fresh squeezed
• 1/2 cup lime juice, fresh squeezed
• 1/4 cup mint leaves, minced
• 3 tbsp minced garlic
• 1 tbsp fresh oregano, minced
• 2 tsp ground cumin
• Kosher salt
• black pepper

 

[PnkPanther]

I have a few pork belly recipes I'm itching to try. (This pork belly burnt ends being one of them) <https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/>

Slightly OT but still talking about the belly, have you guys tried your hand at the porchetta? Got Dam that's some good eats!

I've only bought it from butcher shops all seasoned to go, the best I've found come from Northern Michigan though, stuff around here isn't as good

 

[IrishBlooded]

I've only bought it from butcher shops all seasoned to go, the best I've found come from Northern Michigan though, stuff around here isn't as good

I'm with him. I have not made my own. Have made jerky and what not. Panchetta seems hard to make depending. I do buy mine from a place in New Holland Michigan

 

[wingsauce7]

My best rib rub is:

2 Tbs Paprika
2 Tbs Sugar
1 Tbs salt
1 Tbs cumin
1 Tbs black pepper
1 Tbs Chili powder

I have also put in some Cayenne Pepper if people want some kick.

 

[Peter Gozintite]

I grill, I dont smoke, but I still rub the fuck out my meat

 

[Wunder.Noid]

I've only bought it from butcher shops all seasoned to go, the best I've found come from Northern Michigan though, stuff around here isn't as good

I'm with him. I have not made my own. Have made jerky and what not. Panchetta seems hard to make depending. I do buy mine from a place in New Holland Michigan

Just so we're clear, I'm talking about a Porchetta (not to be confused with Pancetta). It's nothing more than a pork belly rolled up with some fresh herbs and roasted. Finish it over direct heat and turn the outer layer of skin into crackling. It's easy and delicious!

Picture for reference:

 

[PnkPanther]

Just so we're clear, I'm talking about a Porchetta (not to be confused with Pancetta). It's nothing more than a pork belly rolled up with some fresh herbs and roasted. Finish it over direct heat and turn the outer layer of skin into crackling. It's easy and delicious!

Picture for reference:

Yes, it's not always pork belly though

 

[CowpokeU]

Big fan of smoking anything in a smoker.

Currently using a K24 Pit Boss model. Have a cyberQ rig on it for long cooks. Am a huge fan of talking smoked food.

Did a couple of minor competitions and placed a few times, but never won.

Grew up on stick cookers, way before they were the hipster cool thing to do.

The thread name alone gets it

 

[Wunder.Noid]

Yes, it's not always pork belly though

True. I tried doing it once with a filleted shoulder and it was nowhere near as good. I think the traditional way is to stuff young pig and roast it.

 

[CowpokeU]

My best rib rub is:

2 Tbs Paprika
2 Tbs Sugar
1 Tbs salt
1 Tbs cumin
1 Tbs black pepper
1 Tbs Chili powder

I have also put in some Cayenne Pepper if people want some kick.

I'm about the same but I also add

1tbs of dry mustard
1tsp of white pepper
1tsp ground cinnamon

 

[THUNDER]

Smoked a whole chikin Sunday with some camel cock......apple wood chips soaked in water, with a nice rub on the chikin....yummy.