Quote:
Originally Posted by DJ's left nut
Berkshire pork is AMAZING. Incredibly rich and evidently what everyone used to eat before we decided we needed pork to be lean and healthy or what not.
I honestly wouldn't smoke it; seems almost a waste. But for ribs, that's probably still the best way to do it. Please god don't "kansas city style" the damn things and put sauce on them.
I'm definitely a bit jealous. If you stick with smoking, I think I'd do a mild wood like pecan; maybe apple. Peach if you can get it (I got some from an orchard out of northern missouri - great stuff for light smoking duty). Hickory is probably too much (though a small amount might work) and mesquite would just be wrong, IMO.
Good luck sir.
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I was planning on smoking them with hickory, cherry and wild cherry. Maybe I'll use more of the cherry woods. I was also going to do them competition style so maybe I'll adjust and do a slab dry and one wet. I'm saving two slabs for another day.