Dave's Pig*-Out Saturday

[DaveD]

Hey folks, we're in the home stretch of the dog days of summer, a warm and slightly muggy day (dew points around 67F/19C), and today I am smoking up some pig meat! Looking at the forecast, it looks like someone is about to flip a switch on 1 Sept: DP forecast to drop by about 10F, and temps won't get above the mid-80sF/~30C. Perfect late summer/early fall conditions are comin'!

Got me a pigsket from Porter Road, weighing in at 1.7lb/775g, and a rack of baby backs from Wild Fork clocking in at 2.5lb/1.1kg. Pigsket went in first for an hour on "SMOKE" (~135F/57C), then it'll run at 225F/107C all day. I've done two of these before, and they took between 8 and 9 hours to get to temp & tenderness, which occurred with ITs in the high 180sF/mid-80sC both those times. Shortly after midday, the ribs will go on. Game plan is to eat all the ribs and just a couple slices of pigsket for dinner tonight and vac seal the remaining pigsket for a dinner during the week.



Both dry brined overnight, pigsket got Memphis Dust just before going in. Ribs will get Central BBQ Rib Rub before they go.


I put it on the back half of the rack to leave room for the ribs later (and so I have to clean just the one rack). Here it is after the first hour on SMOKE.



* And now for the asterisk: I'm also going to make a batch of our house black bean charro, but instead of using a base of smoked bacon I'm using what's left from the brisket flat from my Staycation cook after making some killer brisket sammiches for dinner last night. Will saute the aromatics in smoked wagyu tallow instead of smoked bacon grease as well, so it'll be a beef based charro rather than pork based. Full disclosure!

Updates through the day... hope everyone has a good one!

[JustKyle]

It all sounds good. I need to find one them pigskets and try one of those myself.

[DaveD]

Only place I know to get them is from Porter Road. They are spendy: always a flat $26 regardless of weight. This is the smallest of the three I've done thus far.

[STEbbq]

Yeah!!! Now I am glad I plan to get a pigskit with my next PR order. It should be soon!

I agree, Dave, they are very very good.

[Mosca]

Yes. Definitely.

[fzxdoc]

The pigskit is a small cut, so I always smoke two at a time. Pretty doggone delicious. I just know yours will turn out great, as will those ribs.

Enjoy your porkalicious day.

Kathryn

[DaveD]

Okey doke, update time. Pigsket got to a bit higher temp than previously before starting to stall, getting up to the mid-170sF/80ishC before hitting the plateau. The Meater+ ETA went from 2 to over 4 hours, the usual during stalls. So far behaving as expected. I reckon I'll do a foil boat for the pigsket after while too, last time the "flat" section was a wee bit dry and this should help (sure worked great on my first full brisket).

Just popped the rack of baby backs in there as well, and next I'll be getting that pot o'beans started. Stay tuned...

At 3 and 4 hours in:



Ribs!

[DaveD]

Oh, and in other news: my backordered SNS Deluxe Kettle is out for delivery at this very moment...

[MsTwiggy]

YeeehAW buckeroo!! Thats is some exciting news!!! 🔥🔥🔥❤️🐿

[58limited]

Congrats! As Tom Petty said: The waiting is the hardest part Just got an e-mail from SnS that they are back in stock.

[DaveD]

Here's the latest. Ribs are cruising along, all nominal. Pigsket went into the foil boat about an hour ago and has gotten above 200F/93C in a bunch of places and probes like buttah there, but numerous other areas are much less tender and only in the 180sF/mid-80sC. I interpret that as the point being warmer and more tender and the flat not quite there yet.

Sorry for the crappy picture, sun was directly behind me... this is a little over five hours in for the pigsket, a little over one for the ribs.

7 and 3 hours in. Ribs in the 160sF/mid-70sC.

Pigsket in a boat:


Charro beans are coming along nicely as well...

[DaveD]

Oh and this happened

[Jfrosty27]

Sweeeett!!! Enjoy.

[DaveD]

Alrighty, both the pigsket and the ribs are resting in the Cambro, got some cauliflower roasting in the oven, but them beans won't be done for hours, sadly. Should have started them first thing in the morning, dagnabbit. We have one small portion left of our existing batch, which is bacon- and pulled pork-based, so I guess I can remove the asterisk from the thread title, since it'll be all pig after all...

After-action will be next.

[DaveD]

And the deliverables: Outstanding!! Both pieces came out extremely well. My lovely bride pronounced the BBs to be "the best pork ribs I have ever eaten." Gotta love that! They were exactly on target, tug-off-the-bone, tender, juicy, smoky. That Central BBQ Rib Rub is some good stuff.

Pigsket was also excellent, much better than the last one. We had just a couple of slices each with our mess o'ribs, saving the rest for a midweek meal. Enough ribs left for a decent lunch too It ended up reaching about 198F/92C in most places, probing very tender, so I covered it in foil and into the Cambro (with my old sleeping bag I was using with the FC before) where it got about 2 hours of rest. Ribs came off about an hour later, and I wrapped them tightly in foil and into the Cambro as well, they got about 45 minutes before Go Time.

Cauliflower was cut into slabs as best I could, for flat surfaces, drizzled in EVOO with salt & pepper, then roasted in the oven at 400F/205C for about 35 min total, turning once halfway through. I overdid it on the pepper but otherwise very nice.

Happy camper for today's efforts! Thanks for checking it out

Last look at the ribs before they came out:

Pigsket just before service:


Platin'.

[Jfrosty27]

One word: WINNER!

[Allon]

Simply outstanding!