Aussie Ora Posted January 21, 2017 Report Share Posted January 21, 2017 Well my butcher was kind enough to cut me a rack of ribs from the belly up I had to pay for the lot but got some nice meaty ribs and some pork crackle to go I applied a mixture of baking powder and course salt to the scored belly rindand put it in the fridge till tomorrow. Because this is the best cut I've had it had to be treated well I've used this stuff sparingly that I got from ckreef but peach it is my favorite trick just love how vacuum sealing seems to get the rub into the meatand put that in the fridge as well so looking forward to tomorrow going to make a flour sealer for the smoking pot I've had no issues with foil but got stung on my last cook and I don't want to see that amount of smoke again lol Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 21, 2017 Report Share Posted January 21, 2017 (edited) I've not heard of using baking powder with salt before ... only baking soda with salt for the cure. Does the acid addition to baking powder help break down the fat/tissue better? Either way I'm curious how both slabs turn out. Beautiful looking pig product BTW! Edited January 21, 2017 by dstr8 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 21, 2017 Author Report Share Posted January 21, 2017 The baking powder and salt is not about a cure on the belly rind it's about drying it out so I get some nice crispy crackle Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 21, 2017 Author Report Share Posted January 21, 2017 I'm trying this method for the first time I know how to do it but this looks different and yeah want to give it a go . http://www.bonappetit.com/test-kitchen/how-to/article/crispy-pork-bellyOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Garvinque Posted January 21, 2017 Report Share Posted January 21, 2017 (edited) Can't wait to see the set-up with the KK and the finished product for both the belly and the ribs! Garvin Edited January 21, 2017 by Garvinque Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 21, 2017 Report Share Posted January 21, 2017 Looking forward to the money shot 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2017 Report Share Posted January 21, 2017 Aussie, where is that money shot, I can hardly wait things are looking so goooooooooood. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 21, 2017 Report Share Posted January 21, 2017 I do the baking powder and salt rub on my chicken skin overnight to help with crispy skin. Can't wait to see the finished product! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 21, 2017 Report Share Posted January 21, 2017 yeah, hurry up already 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 It's only Sunday 10 am down here planning on kicking off around 1 pm so I can have it for dinnerOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 These are the most meaty ribs I have had what do you guys recommend I'm thinking 250 straight should I spritz themOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 22, 2017 Report Share Posted January 22, 2017 I say, "No." to spritzing. Every time you open the lid you let moisture out. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 I say, "No." to spritzing. Every time you open the lid you let moisture out. Cheers Mac I will go inderect at 250 and check on them at the 3 hour mark Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
skreef Posted January 22, 2017 Report Share Posted January 22, 2017 Nice looking start to a great meal Aussie. Can't wait to see the crackle. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 22, 2017 Report Share Posted January 22, 2017 I will have to try my ribs without spritzing next time! If they were right about wrapping they are probably right about spritzing as well!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 Ready to go took them out of the bagchucked some pecan into the smoking pot and on it goesfoiled the bottom grate and put the top grate in and let it get back up to temp gave the ribs another coating that's the last of the peach rub oh well and on they goI have Aaron Franklins pdf book and thought I might try his sides done the potato saladand the coleslaw both are sitting in the fridge waiting next up will be the crackle decided to do this in the oven Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 After 3 hours not bending but oh my they sure do look good Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 The belly turned out nice a bit of five spice and taragon Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Author Report Share Posted January 22, 2017 another meal in its self still waiting on the ribsOutback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted January 22, 2017 Report Share Posted January 22, 2017 4 hours ago, Aussie Ora said: another meal in its self still waiting on the ribs Outback Kamado Bar and Grill The pork belly-WOW!!!!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
