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Rendezvous style ribs tonight.
You cook this a different way. You don't smoke them, you use direct heat. You cook them on a hot grill, 300 to 350 degrees over an hour, using a vinegar/water/Rendezvous Rub/bbQsause mop ever 15 minutes.
then you pull it when cooked, add a little more mop, then cover them in Rendezvous spices.
5/5 IMO, just great way to have ribs.
This post was edited by WhoCares 12 months ago
Pretty sure 2.
Bout to trim this hog up and get it ready for smokin tomorrow.
Montani Semper Liberi
Jamaican Jerk Burger hot off the Grill.
Man you are whole hog cookin too. I got a lot of catching up to get in your league
Trimmed and ready to roll
That's gonna be awesome.
On at 4pm
Going to my cousins rehearsal dinner in SoFla tonight, it's a whole pig roast. Excite.
Rubbed this down last night and getting ready to throw her on the egg now...
Dive for the thrill, shoot for the kill.
I love a whole hog cooked on a spit Cuban style, though on a pit is just as good.
An was in bed by 11
That looks awesome!!!
Thank ya sir... I wish I had some football to watch while this thing was cooking! Only a few more weeks
Update: butt on and pinned the egg on 205... Low and slow baby
This post was edited by Sig Spearfisher 12 months ago
Just put mine on.
Is that the fat cap in the corner of your pan?
Yes, I cut it off now. That way I get bark all the way around the butt.
10-4... I left mine on this one... I thought about cutting it off but since its just me and the wifey and she doesn't really go for the bark I figured if have enough haha
I use to leave it on. But when I pull it I just throw it away anyways. So I started cutting it off. It does not dry it out like people say.
Do you spray your butts/ribs down every so often?
If you want the ultimate, you've got to be willing to pay the ultimate price. It's not tragic to die doing what you love.
Doing some ribeyes later today. I've been working out of town, also I just recently moved. Been buying new furniture and what not. Been wanting a new kamado grill. Came home last night my girlfriend had a akorn with the indirect heat stone and a pizza stone at home. Can't wait to cook some meat.
Butts no. Ribs yes. When the butt hits around 160 inside temp I put it in a aluminum pan and wrap it in foil. It catches all the juice then. The ribs I spritz about every half hour, two hours in I wrap them in foil.
your egg looks smaller than mine......................
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