Or "country ribs" depending on the market. It's basically cut pork butt cut into strips.
Wife was in NYC all day, so I made dinner for one. With leftovers for lunches.
Not a bad price.
One of the strips was actually fat cap.
. Well, at least the dog can have it.
CYM and some BBBR.
Onto the kettle using smoke's technique. 17 unlit in a single basket with 8 lit on top. Bottom vent 50% open. Adding 8 briquettes every hour.
(INTERMISSION) Got a package yesterday while cooking. Thanks Tee!
So after three hours, I was struggling to keep temps up. Not sure why. IT was @140+ for all meat. So I put in a 350 degree oven for 40 minutes.
Final IT temp was 185 when finished.
I made a quick side dish of Smoking Don's Spagetti Bake with a salad.
My plate.
Finally, i added the second Weber basket, opened the vent wide open on the Kettle and added a dozen briquettes to the extinguishing coals. Putting some of the lit coals in the other basket.
Got it to 300 degrees. Threw on some Poblano's and Red peppers.
These will be for today's side dish.
Thanks for looking.
