Was on the phone with
@addicted-to-smoke and mentioned I was gonna do a smoke. He harassed me because I have not been posting my experiments ..... so here goes. Not really sure what this was other than awesome!!
found this in the market under the title of Texas Spare Ribs. It is a medium roast with a thin "back-bode" running down the back side. I really should have taken a pick of that. Here it is after marinade and stuffed. It is "sitting" on the back-bone here.
We did a Jack Daniels Sweet Teriyaki marinade overnight. Then stuffed it with Jimmy Dean ground sausage that was sauteed with onions, tied up with bands and single wrap of thin bacon - I thought about a bacon weave but Mrs. Chuck_S thought it would be just too much. I think she was right. Yet once again....
Also did a side of "Crispy Root Vegetable Roast" This consisted of russet potatoes, Sweets, rutabagas, and turnips. These were peeled and cut thin.
We "stuffed" with garlic, covered with melted butter and then sprinkled with Kosher salt, ground black pepper, and thyme.
Pork went on the WSM for low & slow @ 220 for what turned out to be 4 hours.
"Root Roast" went in the oven @ 400 for 1.5 hours.
End results
left overs....
I was concerned it might be dry but it really wasn't - it is pork so there is that but wrapping in bacon and stuffing with the sausage/onions did the trick. We had a sauce dish of Ponzu sauce just in case and it was a nice add but really not needed.
Topic: Texas Spare Ribs (Read 1158 times)
