Ribs-eggsperiment and a fattie

Howdy folks...

I´ve put a slab of loin ribs, seasoned with Texasbbqrub "Texas wild" on the egg this morning.
Had some spanish serrano ham on my breakfast bunt hat was more than 50 % fat - so i cut the fat off and laid in on top of my ribs to see what that nicely flavoured fatty goodness can do to baste them.

I also made a quick fattie out of fine ground pork , some home made bbq rub and cheddar cheese.

The ribs were fabulous. Flavour and juicyness were perfect, they came out a bit too "fall off the bone-tender" for me though.
You could definately smell the serrano ham flavour and it did very well with the pork, rub, cherry smoke and homemade cherry bbq sauce.

The fattie was good, too, but it lost about 1/4 of the chesse.

Btw, i took the rest of the fat off before basting with the sauce.






























Since the egg is hot anyway i quickly seasoned a 5 pound pork loin and just put it on the egg. Will be a nice addition to the familys christmas breakfast buffet.



Cheers,

DM

Heres the loin roast

Took it off at 148 F to let it rest and im gonna slice it thin on wednesday.
Cant wait for that !




DM

Wonderful DM!

That egg is something else!

Lip smackin' good!