qundoy Posted April 6, 2012 Report Share Posted April 6, 2012 opening day of baseball in north texas, this is a national holiday here at our house. 2 racks of ribs on now, kooker holding steady at 240ish, tomorrow porkbelly sandwiches, and of course an easter ham(inlaws handling the ham) The pork belly will be rubbed, soaked in brown sugar, salt, chineese 5 spice, crushed red pepper, cider vinegar. Quote Link to comment Share on other sites More sharing options...
qundoy Posted April 6, 2012 Author Report Share Posted April 6, 2012 Re: an aPORKOlyptic weekend The game was great Rangers over the white sox 3-2. The ribs were excellent. ] my first pork belly, and i must say they are a bit difficult to handle, the rind is a bit of work to fillet off with out taking to much of the fat with it. I used my 8 inch fillet knife, next time i may try my 3 inch flexible blade paring knife for a little more control along the back of the rind. i had posted earlier that the rub included 5 spice, that didnt happen when i found the bottle i had with just dust in the bottom. i went with basic rub, kosher salt, brown sugar, garlic, onion, cayenne, 1 cup beer and 1 cup cider vinegar. will post pics later. Quote Link to comment Share on other sites More sharing options...
qundoy Posted April 8, 2012 Author Report Share Posted April 8, 2012 Re: an aPORKOlyptic weekend the pork belly came out very nice, cooked it indirect with a drip pan at 250, this was about 4 1/2 lbs and cooked quicker than i had anticipated. the quicker cooking was not a problem since i was planning on slicing, saucing and finishing off on a hot direct fire. i used a slightly sweetened chile sauce for the glaze. I am not real big on overly sweet bbq sauces so i started working on a chile based sauce about a month ago, you will want to tweak to your liking and this recipe is definetly not set in stone 6 cascabel and 2 anch dried chiles, stems and seeds removed 1/2 cup onion 2-3 tsps garlic, i just open the jar and rake some out with my finger 1can chicken stock add the above to sauce pan and simer covered untill the onion is soft, let cool and puree. return to the sauce pan. add 1 small lemon wedge 1/2 cup polincia sugar, brown sugar will work 1/4 cup worchister (sic) 1/2 cup cider vinegar a healthy squirt of mustard reheat to mix the above, adjust sweetness and vinegar to taste, remove lemon and strain thru a sieve Quote Link to comment Share on other sites More sharing options...
quedog Posted April 8, 2012 Report Share Posted April 8, 2012 Re: an aPORKOlyptic weekend That looks nice, thanks for sharing! Quote Link to comment Share on other sites More sharing options...
