Weekend Whole Hog & Ribs

[Snowsmoke]

Been pretty busy on the pit doing the basics but finally got an opportunity to go whole hog for a bigger party.

Picked up an 80# piggy and worked it into the fridge


Up very early to prep and start the fire. Normally I go skin side up for the first few hours and then flip meat up to finish. I decided to go Malcom Reed style this time which meant meat up the whole way through, a few hours wrapped in foil.


Injected with Apple juice, H20, Worchestire, and salt. Pretty small shoulders on this one so the focus was really loins and hams. This is 6 hours in. I had basted with Millis Hog wash every 1.5 hours, smoked on pecan/hickory splits.


Unwrapped, glaze and garnished



Now since I was up so damn early, I got some ribs on the WSM with the goal of a sugar free application. Found a G Hughes bbq sauce that is 2 grams per 2 tbsp of sauce which is great for me. Top rack is my traditional version with sugar and the bottom is SF.


Great smoke and texture!




thanks for looking!
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[jess]

That's some good look'n eats...

[Sgt. Stel]

Snowsmoke that looks amazing! It would be awesome to do a whole hog. The SF ribs look good too!

Great post!!!! Love it!

Sgt. Stel
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[k.a.m.]

Looks wonderful. Nicely done.
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Hybrid Cooker

[CrazyChef]

Dayum! Now I want ribs instead of the panko chicken breast I was planning on for dinner.
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