Wanted to share some pics of my first whole suckling cook… I'm keeping it simple while I get the temp / time right for the perfect doneness so I just rubbed it freely with salt and some quality dried oregano, I would love to hear suggestions on the process and / or rubs.
BGE Setup: Lump Charcoal and Mesquite logs mix, 280°, Plate Setter (feet up), grate, pig (ribs down)
Freshly slaughtered/shaved suckling pig (about 9 lbs), sternum cut, ribs opened, incisions from center of the neck to shoulders (almost all the way to the spine) so it would easily lay flat:
Rubbed both sides of the pig with generous amount of salt and some oregano:
Placed the pig ribs down on the grill grate above the PS (9 lb turned out to be the perfect size for the XL BGE)
Cooked it @ 280° for two and a half hours:
And it’s off to the cutting board:
Served with seasoned grilled potatoes:
All the skin fat was rendered, meat was juicy and perfect at 145° internal temp, while the skin was tasty and crisp.
@cazzy thanks for helping me with the "how to insert pictures" tutorial, hehe.
XL BGE + Large BGE @ Monterrey, Mexico