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Double DP rubbed 2-2-1 pork breast ribs ... pork belly on a stick

Stormbringer
Stormbringer Posts: 2,268
in EggHead Forum
... at least that sort of what it tasted like as an end result, very tasty.

Some pork breast ribs last night, cooked 2-2-1 at 125C/250F with cherry smoke. Rubbed with 1tsp each of Dizzy Pig Tsunami Spin and Dizzy Dust, 2 tsp of cider vinegar for the wrap stage and Smokey Carter chipotle and bourbon sauce at the end. Lovely stuff. Served with sweet potato cooked underneath the ribs for the final 2 hours in Dizzy Pig Pineapple Head and butter mix.

Cooking above some sweet potatoes:


Slathered with the chipotle and bourbon sauce:


Ready for carving:


Cut into portions:


Served with the sweet potato:

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • billt01
    billt01 Posts: 1,751
    "Some pork breast ribs"

    Confused......     :s 
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Stormbringer
    Stormbringer Posts: 2,268
    billt01 said:
    "Some pork breast ribs"

    Confused......     :s 
    These:

    https://www.turnerandgeorge.co.uk/porkbreastribs-1.html

    I guess they may have a different name in different countries? What would you call them?

    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • billt01
    billt01 Posts: 1,751
    edited February 2018
    Stormbringer said:
    billt01 said:
    "Some pork breast ribs"

    Confused...... :s 
    These:

    https://www.turnerandgeorge.co.uk/porkbreastribs-1.html

    I guess they may have a different name in different countries? What would you call them?

    Ah, the spare rib....and those look short to be spare ribs....

    must have been a little pig...
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Sea2Ski
    Sea2Ski Posts: 4,088
    I do not care where you got them or what they are called, but they look fantastic! I would have loved to have one of those!  Yummm....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • pgprescott
    pgprescott Posts: 14,544
    This ^^^^^^^^^^^^^^^!!!!!!!!!
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  • saluki2007
    saluki2007 Posts: 6,354
    Bravo sir!  I would gobble those up in a heart beat.
    Large and Small BGE
    Central, IL

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  • Nature Boy
    Nature Boy Posts: 8,687
    Wow! Nice cook sir. Appreciate you sprinkling our stuff on your hard earned food. Hope it tasted s good as it looks. Happy cookin' Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Stormbringer
    Stormbringer Posts: 2,268
    Thanks, folks.

    @billt01 I contacted the butcher about the exact cut. They responded with this:

    The spare ribs have all the meat stripped and left on the belly.
    The meaty/breast ribs only have the skin and fat removed.

    So I think the breast ribs are effectively pork belly on a stick, with the skin and fat layer removed.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • XC242
    XC242 Posts: 1,208
    Incredible :clap:!!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • XC242
    XC242 Posts: 1,208
    @Stormbringer that looks like it would be a really fun market to go shop in. I take it you’ve been there?
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Stormbringer
    Stormbringer Posts: 2,268
    XC242 said:
    @Stormbringer that looks like it would be a really fun market to go shop in. I take it you’ve been there?
    I haven't been there unfortunately, it's a long way from us. However they do mail order within the UK, so I order a bunch of stuff and stock up the freezer.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Dobie
    Dobie Posts: 3,455
    I’ve never seen that rib cut before but if I do I will buy on the spot, looks incredible. 
    Jacksonville FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Interesting cut. I'm with @Dobie haven't seen it on display before but, if I do I'll grab some.
    Regardless of the proper name or  what have you I would call them delicious! Nice job on the ribs along with pairing up sweet potatoes.  Sweet potatoes egged also?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Stormbringer
    Stormbringer Posts: 2,268
    edited February 2018
    NPHuskerFL said:
    Interesting cut. I'm with @Dobie haven't seen it on display before but, if I do I'll grab some.
    Regardless of the proper name or  what have you I would call them delicious! Nice job on the ribs along with pairing up sweet potatoes.  Sweet potatoes egged also?
    Yep, they were cooked on the lower level in the Big Green Egg drip tray with DP Pineapple Head and butter, wrapped in kitchen foil. I cooked this in the large, in hindsight could probably have done it in the MMX. I put the sweet potatoes in after 3 hours.


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • billt01
    billt01 Posts: 1,751
    @Stormbringer
     Education is key...Learned me something today...ribs+bacon=epic
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • XC242
    XC242 Posts: 1,208
    Dobie said:
    I’ve never seen that rib cut before but if I do I will buy on the spot, looks incredible. 
    If you have a good butcher and are willing to pay a little extra I think these could be a special order. @Stormbringer, did these have the skin on them?
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Stormbringer
    Stormbringer Posts: 2,268
    XC242 said:
    Dobie said:
    I’ve never seen that rib cut before but if I do I will buy on the spot, looks incredible. 
    If you have a good butcher and are willing to pay a little extra I think these could be a special order. @Stormbringer, did these have the skin on them?
    The top skin layer and fat was removed by the butcher. The membrane was still on, I removed that.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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