I bought a couple of packs of what Porter Road is calling "Pork Wings". Two pieces per pack, about one pound per pack. According to their web page, these are actually cross sections of the fibula on the pig. Anyway, I have never cooked these but they were cheap so what the heck.
So has anyone here done these? The PR page says to cook them like ribs. Ok simple enough. But any tips or cautions?
Last edited by Jfrosty27; September 22, 2020, 09:39 AM.
Yes I know these are from the shank. So far not a lot of advice on cooking them. Some fun stuff though. I figure I will just do them low and slow like a rack of ribs and see what comes out of it unless Somebody has a better idea. I will post the results.
What I've had down here that were called pork wings are from the rear lower leg: a small, about two bite, hunk of meat with a thin bone attached for a handle (probably the fibula bone). They grilled and sauced them. Yum!
Last edited by 58limited; September 23, 2020, 07:26 AM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ok I did these "pig wings" tonight. I did them the same way I do my ribs. They cooked like ribs, looked like ribs, and go figure, ate and tasted like ribs. But here’s the thing. They cost about three times as much as ribs. So I guess I’ll just stick to the ribs. 🤷â€â™‚ï¸
I was concerned about how much meat were on them so I tossed some brats in the smoker for the last couple hours. Nice smoke ring on the brats as well as the pork. The pig wings were actually very meaty though. Anyway, everything was tasty and a good meal was had.
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