I butchered a 60lb hog about a month ago and made some cuts I was going to use for curing projects. The in-laws were coming over so I decided to smoke it on the pit. This section came from the side of the pig containing the ribs and belly. I pulled the ribs so I essentially have boneless ribs with the belly. I applied a rib rub and smoked it at 225 over oak for 4hrs. The end results was great but it had a little to much fat. I did take the left over slices and crisp them up for breakfast and it was AWESOME!
Attached Files
Comment