Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on August 12, 2014, 10:33:38 AM

Title: One pork slab
Post by: Blacklab on August 12, 2014, 10:33:38 AM: First time ever doing just one slab, usually 3 or more. Now that were completely empty nesters. I see a lot of first's in the smoker nowadays. lol Just put this one slab in at 10am at 235 with 50/50 hic and apple using amps. Finishing pics to come
Title: Re: One pork slab
Post by: MacAttack on August 12, 2014, 11:34:28 AM: :drool:
Title: Re: One pork slab
Post by: Blacklab on August 12, 2014, 05:57:20 PM: $$$$$$$$$$$ shot I think :tup: ;)
Title: Re: One pork slab
Post by: Blacktail135 on August 12, 2014, 08:51:49 PM: Look's good. What is amps?
Title: Re: One pork slab
Post by: dscubame on August 12, 2014, 08:55:30 PM: Good temp to cook at but from what I can see from the pics it does not look as done as it should. Was there recess of the bones? Trick is knowing what the ribs look like when you pick them up with the tongs on one end and see them when they bend over. Could be done well but hard to tell from the pics. Should not be falling off bone when you bite into them, it is a fine line. Have fun with it none the less.
Title: Re: One pork slab
Post by: Blacklab on August 13, 2014, 06:35:48 AM: Thanks guys. The amps is a pellet smoker here's a pic. Also used the mes 40 with modified heating element.

dscubame, They were done smoked for almost 6 hrs. Dana likes fall off the bone and I like the clean bite. Since I'm the smoker my rules............lol

BTW The mes was brand new 10 years ago :chuckle:
Title: Re: One pork slab
Post by: dscubame on August 13, 2014, 06:26:07 PM: Fantastic man and I like the smoker!!
Title: Re: One pork slab
Post by: Blacklab on August 13, 2014, 06:47:42 PM: Thanks ;) I have three now :chuckle: One propane GOSM big block, mes 40, And the tbs house.
My favorite :tup: almost 4000 sq inches of cooking space. :biggrin: ;)